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Lobster & Crab Butter Bombs

Decadent baked seafood mounds packed with lobster tail and lump crab meat, held together with a light binder and drenched in a garlic lemon butter glaze.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Seafood
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Seafood Base
  • 3-4 tails lobster tails meat removed and chopped
  • 1 lb lump crab meat drained and picked over
  • 0.5 cup panko breadcrumbs or crushed pork rinds
  • 0.33 cup mayonnaise
  • 1 large egg lightly beaten
  • 1 tbsp Old Bay seasoning
  • 0.5 tsp garlic powder
  • 0.25 tsp smoked paprika
  • 2 tbsp fresh parsley chopped
  • 1 tsp lemon zest
Garlic Butter Glaze
  • 0.5 cup unsalted butter melted
  • 3 cloves garlic minced
  • 1 tbsp lemon juice
  • 0.5 tsp paprika for color

Equipment

  • Mixing bowls
  • Baking sheet
  • Kitchen shears
  • Small Saucepan

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together mayonnaise, egg, Old Bay, garlic powder, smoked paprika, lemon zest, and parsley.
  3. Gently fold in the chopped lobster meat and lump crab meat until coated. Add panko and fold gently to combine.
  4. Scoop mixture into mounds (about tennis ball size) and place on the prepared baking sheet.
  5. Bake for 12–15 minutes until golden and firm/opaque.
  6. While baking, melt butter in a saucepan with minced garlic. Cook 1 minute. Stir in lemon juice and paprika.
  7. Remove bombs from oven and immediately brush or pour garlic butter over them. Garnish with parsley.

Notes

Use fresh parsley for the best finish.