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Yes, I know.

Blue Cheese Lobster Beignets with Spicy Avocado Cream + Garden Veggie Sauté |

These are purely indulgent.

But I promise, every last bite is worth it. All the way down to the final crumb.

Blue Cheese Lobster Beignets with Spicy Avocado Cream + Garden Veggie Sauté |

If I am being completely honest here, you do not even need any of the other stuff that I am showing you to go with these.

I mean, Lobster Beignets are obviously the star of the show.

We’re talking buttery fired lobster with blue cheese. Oh my gosh, it does not get better. Really it doesn’t.

You don’t even know.

Blue Cheese Lobster Beignets with Spicy Avocado Cream + Garden Veggie Sauté |

I realize that these are not pretty or cute in anyway and in fact they actually look like itty, bitty, mini fried chickens.

Fried chickens they are not. And trust me, they are so much better.

But, I do not care that they are ugly and funny looking and even a little bigger than I was hopping. They are an amazing thing.

Blue Cheese Lobster Beignets with Spicy Avocado Cream + Garden Veggie Sauté |

Here’s the deal, up until a month ago I would have NEVER thought to fry lobster.

But then….

Then I went down south. Where everything is fried and fish and seafood are everywhere.

They especially seem to do a lot crab down south, and the inspiration behind these was actually blue crab beignets, but over here (or maybe I should say up here – since we are almost ALWAYS up) we really like lobster. Even my seafood hating mom likes it.

Of course it has to be covered in butter, but you have to understand something about my mom. She is a plain bread and butter, pasta and butter, rice and butter kind of girl. She could live off of carbs and butter…..

Oh and yes, she’d be happy.

Blue Cheese Lobster Beignets with Spicy Avocado Cream + Garden Veggie Sauté |

So I saw some lobster tails on sale and honestly jumped out of my skin.

It was like a sign. A sign I needed to make Lobster Beignets. Try them…

life will never be the same again.

Blue Cheese Lobster Beignets with Spicy Avocado Cream + Garden Veggie Sauté |

Blue Cheese Lobster Beignets with Spicy Avocado Cream + Garden Vegetable Sauté

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 Beignets
Calories Per Serving: 219 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 8 ounce lobster tail shell removed and meat diced
  • 1/3 cup mascarpone cheese may sub cream cheese
  • 1/3 cup blue cheese crumbled
  • 1 tablespoon chives
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt


Spicy Avocado Cream

  • 1 avocado
  • 1/2 cup greek yogurt
  • 2 tablespoons prepared horseradish
  • 1 tablespoon hot sauce

Garden Veggie Sauté

  • 3 slices bacon
  • 2 tablespoon butter
  • 1/4 of a sweet onion
  • 1 leave jalapeno seeded and minced ( seeds in for more heat)
  • 1 clove garlic minced
  • 2 ears corn kernels removed
  • 1 red pepper chopped
  • 1 cup sliced zucchini
  • 1 cup halved cherry tomatoes
  • 1/2 teaspoon smoked paprika
  • coarse salt and freshly ground pepper


  • To make the avocado cream, place the avocado, greek yogurt, horseradish and hot sauce in a food processor or high powdered blender. Puree until smooth. Place in the fridge until ready to use.
  • Heat a large skillet over medium high heat. Add two tablespoons butter and the chopped lobster meat. Sauté until the lobster is cooked through, about 3 to 5 minutes. Remove and set the lobster aside to cool.
  • Once the lobster has cooled add it to a medium bowl. Add the mascarpone or cream cheese, blue cheese, chives, cayenne, salt and pepper. Gently fold to combine. Set aside.
  • Pour oil into a large saucepan fitted with a deep-fry thermometer to a depth of 6 inches. Heat oil over medium-high heat until thermometer registers 375°.
  • Meanwhile, whisk flour, baking powder, and 1/2 teaspoon salt in a large bowl. Gradually whisk in beer, just to blend (batter will be thick).
  • Working in batches of about 4 and returning oil to 375° between batches, measure 1 heaping tablespoon lobster mixture, roll into a ball, and drop into batter. Using a fork (or your hands), toss to coat and lift from batter, letting excess drip back into bowl. Carefully lower beignets into oil. Fry, turning occasionally, until crisp and deep golden brown, about 4 minutes. Transfer to a paper towel-lined plate and season with salt. Serve hot with the garden vegetable sauté (below) and the spicy avocado cream.
  • To make the garden vegetable sauté heat a large skillet over medium high heat. To the pan add the bacon cook over medium heat until the fat has rendered and the bacon is crispy, about 7 minutes. Remove bacon from pan and set aside on paper towels to drain. Crumble once cooled. Drain all but 1 tablespoon bacon fat. If you are not using the bacon just add some butter to the pan. Add the onions and sauté until they start to soften, 3 minutes. Add the garlic, jalapeno pepper and red pepper. Toss in a pinch of salt and pepper. Cook another 30 seconds
  • Add the corn, tomatoes and zucchini to the skillet and sauté until they start to brown, about 6 minutes. Season with a little salt as well. Remove from the heat. Serve along side the beignets.
View Recipe Comments

Blue Cheese Lobster Beignets with Spicy Avocado Cream + Garden Veggie Sauté |

Oh so good. I really, really like these.

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    1. Hi Julie,
      So glad to hear you have been enjoying this recipe! At what point are they falling apart? Let me know!! xx

    1. Hi Julie,
      You can use whatever you like, something light like a lager is great! Let me know if you have any other questions, I hope you love this recipe! xx

  1. 4 stars
    What a fun recipe to make! Made it for Valentine’s Day. I had bought lobster tails on sale and this was a fun, non traditional way to serve them. When I make it again, I think I’ll halve the amount of blue cheese and cayenne, and double the chives in the beignets. The blue cheese really overpowers the lobster. Maybe I should have done what another commenter did and double the lobster. The filling held together really well when I rolled it and battered it. I did use two avocados. One I blended and the other I chunked and stirred in. Thanks for the recipe and inspiration.

    1. Hey Emily,
      Amazing!! Thanks so much for making this recipe and your comment, so glad it was a hit! Thanks for sharing what worked well for you! xT

  2. I know this is an old recipe, but wondered if you think this could be done in wontons, sort of like crab Rangoon? I wonder if it would be too wet? Battering makes me nervous.

    1. Hey there,
      I’ve not tried this, but it might be a fun idea. Let me know if you give the recipe a try, I hope you love it! xTieghan

      1. I wanted to follow up and let you know that I took this suggestion and it totally worked. I used store bought wonton wrappers and air fried them – so good! Blue cheese lobster Rangoon!

        1. Hey there,
          Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT

  3. Thank you Tieghan! Absolutely awesome! I made these for a birthday dinner and they were delicious and a beautiful presentation alongside the garden sauté. The dinner guests raved about the flavors and the avocado cream was the perfect complement to the beignets. I did double the amount of lobster meat. Never can have too much of a good thing!!