Southern Lobster Balls W/ Mango Banana Ketchup Sauce
- Ready In:
- 35mins
- Ingredients:
- 31
- Serves:
-
10
ingredients
-
Mango Banana Ketchup Sauce
- 2 mangoes, peeled and coarsely chopped
- 1 very ripe banana, peeled and coarsely chopped
- 1⁄4 cup finely diced sweet onion
- 1 tablespoon tomato paste
- 1 garlic clove, chopped
- 1 teaspoon kosher salt
- 2 tablespoons light brown sugar, packed
- 1 tablespoon molasses
- 1⁄4 cup balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1⁄2 teaspoon ground chipotle chile pepper
- 1⁄4 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1⁄4 teaspoon freshly-grated nutmeg
- 1⁄4 teaspoon ground cloves
- 1⁄2 cup water
-
Lobster Balls
- 1 cup coarse breadcrumbs or 1 cup panko breadcrumbs
- 1⁄2 cup flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon dill weed
- 1⁄2 teaspoon lemon pepper
- 1⁄2 teaspoon kosher salt
- 1⁄3 cup parmesan cheese
- 1 teaspoon lemon juice
- 8 ounces raw lobster meat, finely chopped
- 1⁄4 cup green bell pepper, finely chopped
- 1⁄2 small sweet onion, finely chopped
- 3 eggs, well beaten
- canola oil (for frying)
directions
-
For the sauce:
- Place the mangoes, bananas, sweet onions, tomato paste, garlic, salt, brown sugar, molasses, balsamic vinegar, and Worcestershire sauce in a food processor and pulse until pureed.
- Transfer puree to a saucepan.
- Add ground chipotle pepper, ginger, cinnamon, allspice, nutmeg, cloves, and water. Stir to combine.
- Bring to a low boil. Reduce heat and simmer, stirring often, for 15 minutes.
- Let cool to room temperature to serve.
- Cover and refrigerate leftovers and use within two weeks.
-
For the lobster balls:
- Whisk together bread crumbs, flour, baking powder, garlic powder, dill weed, lemon pepper, salt, and Parmesan cheese.
- Stir in lobster, bell pepper, onion, and eggs until well-combined. Let rest for 15 minutes.
- Heat 1/2-inch of oil in a heavy skillet to 375°F or preheat a deep-fryer. Roll lobster mixture into balls about 1-1/2 inches in diameter. Deep-fry until golden brown.
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RECIPE SUBMITTED BY
Stephanie Z.
Blacksburg, Virginia