A simple, tasty appetizer that is easy to make and great for sharing.
introduction
Lobster Biscuit Bombs are warm, cheesy bites filled with lobster. They work for parties, brunch, or a special snack. Try one and you will see why people love them. For a different biscuit base, check this 7-Up biscuit recipe for ideas: 7-Up biscuits recipe.
why make this recipe
- It is fast and simple.
- It feels fancy but uses easy ingredients.
- It makes a great finger food for guests.
- You can make them ahead and warm before serving.
how to make Lobster Biscuit Bombs
Follow the steps below. Use chilled biscuits so they hold shape. If you want a richer taste, use fresh lobster meat. For tips on cooking lobster before filling, see these Maine lobster cooking ideas: Maine lobster tips.
Ingredients :
1 can flaky buttermilk biscuits (8 count), 1/2 lb cooked lobster meat, chopped, 3 oz cream cheese, softened, 1/4 cup shredded mozzarella, 2 tbsp grated parmesan, 1 tbsp mayo, 1 tsp garlic powder, 1/2 tsp lemon zest, 1 tbsp chopped parsley (plus more for garnish), 1 egg (for egg wash), melted butter (for brushing)
Directions :
- In a bowl, combine lobster, cream cheese, mozzarella, parmesan, mayo, garlic powder, lemon zest, and parsley.
- Flatten each biscuit slightly. Scoop about 1 tablespoon of lobster filling into the center. Fold and pinch to seal into a ball.
- Place sealed side down on a parchment-lined tray. Brush with egg wash. Bake at 375°F (190°C) for 13–15 minutes, until golden and puffed.
- Brush lightly with melted butter and sprinkle with extra parsley.
- Serve hot as an appetizer or brunch centerpiece.
how to serve Lobster Biscuit Bombs
Serve hot on a platter. Add lemon wedges and extra parsley on the side. You can offer a small bowl of garlic butter or a light aioli for dipping. Pair with a fresh salad or simple soup for a small meal.
how to store Lobster Biscuit Bombs
Cool them to room temperature first. Store in an airtight container in the fridge for up to 2 days. Reheat in a 350°F (175°C) oven for 8–10 minutes until warmed through. Do not leave at room temperature more than 2 hours.
tips to make Lobster Biscuit Bombs
- Use cold cream cheese so the filling holds shape.
- Chop lobster into small pieces for even filling.
- Seal biscuits well to prevent filling leakage.
- Brush with egg wash for a golden top.
- Bake on parchment to avoid sticking.
variation (if any)
- Add chopped chives or green onions for more flavor.
- Swap mozzarella for sharp cheddar for a bolder taste.
- Mix in a small pinch of Old Bay seasoning for a coastal spice.
- Make mini bombs using smaller biscuit dough or less filling.
FAQs
Q: Can I use frozen lobster?
A: Yes. Thaw and pat dry before chopping. Remove excess water.
Q: Can I freeze unbaked bombs?
A: Yes. Freeze on a tray until firm, then store in a bag. Bake from frozen; add a few extra minutes.
Q: Are these spicy?
A: No. They are mild. Add cayenne or hot sauce to the filling if you want heat.
Q: Can I make them ahead?
A: Yes. Assemble and keep in the fridge up to a day, then bake before serving.
Q: What can I serve with them?
A: Simple sides like salad, soup, or roasted veggies go well.
Conclusion
If you like easy, crowd-pleasing bites, try a similar simple party recipe like these Cheddar Bay Sausage Balls: Cheddar Bay Sausage Balls (Only 4 Ingredients) – Plain Chicken
Lobster Biscuit Bombs
Ingredients
Method
- In a bowl, combine lobster, cream cheese, mozzarella, parmesan, mayo, garlic powder, lemon zest, and parsley.
- Flatten each biscuit slightly. Scoop about 1 tablespoon of lobster filling into the center. Fold and pinch to seal into a ball.
- Place sealed side down on a parchment-lined tray. Brush with egg wash.
- Bake at 375°F (190°C) for 13–15 minutes, until golden and puffed.
- Brush lightly with melted butter and sprinkle with extra parsley.