Lobster Biscuit Bombs

why make this recipe

Lobster Biscuit Bombs are fun and rich. They cook fast and look fancy. You can serve them at a party or for a special brunch. If you like easy seafood bites, this is a good pick. For another lobster pasta idea, try this linguine lobster pasta.

introduction

This recipe uses store-bought biscuits and cooked lobster. You make a creamy filling, seal it in each biscuit, bake, and brush with butter. The result is warm, cheesy, and flaky. If you want other lobster pastry ideas, read the lobster tail pastry guide.

how to make Lobster Biscuit Bombs

Work on a clean surface. Mix the filling well so each bite is balanced. Flatten each biscuit, place the filling in the center, seal into a ball, and bake. For a similar pasta pack of lobster flavor, see this linguine lobster pasta.

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 :

1. In a bowl, combine lobster, cream cheese, mozzarella, parmesan, mayo, garlic powder, lemon zest, and parsley.
2. Flatten each biscuit slightly and scoop about 1 tablespoon of lobster filling into the center. Fold and pinch to seal into a ball.
3. Place sealed side down on a parchment-lined tray, brush with egg wash, and bake at 375°F (190°C) for 13–15 minutes, until golden and puffed.
4. Brush with melted butter and sprinkle extra parsley on top before serving.
5. Serve warm as an appetizer or brunch centerpiece.

how to serve Lobster Biscuit Bombs

Serve warm on a plate with a small bowl of lemon aioli or melted butter. They work well with a fresh green salad or simple slaw. Put them on a platter for guests and let people pick one or two.

how to store Lobster Biscuit Bombs

Cool completely first. Store in an airtight container in the fridge for up to 3 days. To reheat, bake at 350°F (175°C) for 8–10 minutes until warmed through. You can freeze baked bombs in a single layer, then transfer to a freezer bag for up to 1 month. Reheat from frozen at 350°F (175°C) for 12–15 minutes.

tips to make Lobster Biscuit Bombs

• Drain lobster well so the filling is not too wet.
• Use room-temperature cream cheese to mix easily.
• Pinch seams tightly so they do not open while baking.
• Brush egg wash gently to get a shiny, golden top.
• If you like a richer taste, add a little extra parmesan.
• For a coastal meal, pair with a light pasta like this linguine lobster pasta.

variation (if any)

• Swap lobster for cooked shrimp or crab for a different flavor.
• Add a pinch of Old Bay or paprika for spice.
• Use cheddar instead of mozzarella for a sharper cheese taste.
• Make mini bombs with smaller biscuit dough for bite-size snacks.

FAQs

Q: Can I use frozen lobster?
A: Yes. Thaw and pat dry before mixing into the filling.

Q: Can I make these ahead?
A: You can assemble and refrigerate for a few hours before baking. Do not bake far in advance.

Q: Do I have to use store-bought biscuits?
A: You can use homemade biscuit dough, but adjust size so each holds about 1 tablespoon filling.

Q: Are these safe for kids?
A: Yes, they are mild and cheesy. Cut into halves for small kids.

Conclusion

If you like cheesy, easy bites for a party or brunch, Lobster Biscuit Bombs are a great choice. For another simple crowd-pleasing snack idea, check this Cheddar Bay Sausage Balls recipe: Cheddar Bay Sausage Balls (Only 4 Ingredients) – Plain Chicken.

Lobster Biscuit Bombs

Delightful and rich bites filled with creamy lobster, perfect for parties or special brunches.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 8 pieces

Course: Appetizer, Brunch

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

  

Filling

• 1/2 lb cooked lobster meat, chopped Ensure it's well drained.
• 3 oz cream cheese, softened Use room temperature for easy mixing.
• 1/4 cup shredded mozzarella
• 2 tbsp grated parmesan Add more for a richer taste, if desired.
• 1 tbsp mayo
• 1 tsp garlic powder
• 1/2 tsp lemon zest
• 1 tbsp chopped parsley Plus more for garnish.

Biscuit Shell

• 1 can flaky buttermilk biscuits (8 count) Store-bought.
• 1 large egg For egg wash.
• Melted butter for brushing

Method

 

Preparation

1. In a bowl, combine lobster, cream cheese, mozzarella, parmesan, mayo, garlic powder, lemon zest, and parsley.
2. Flatten each biscuit slightly and scoop about 1 tablespoon of lobster filling into the center.
3. Fold and pinch to seal into a ball.
4. Place sealed side down on a parchment-lined tray, brush with egg wash, and bake at 375°F (190°C) for 13–15 minutes, until golden and puffed.

Serving

1. Brush with melted butter and sprinkle extra parsley on top before serving.
2. Serve warm on a plate with a small bowl of lemon aioli or melted butter.
3. They pair well with a fresh green salad or simple slaw.

Storing

1. Cool completely first.
2. Store in an airtight container in the fridge for up to 3 days.
3. To reheat, bake at 350°F (175°C) for 8–10 minutes until warmed through.
4. You can freeze baked bombs in a single layer, then transfer to a freezer bag for up to 1 month. Reheat from frozen at 350°F (175°C) for 12–15 minutes.

Notes

Drain lobster well to prevent a wet filling. Pinch seams tightly before baking for best results.