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Yes, I know.
These are purely indulgent.
But I promise, every last bite is worth it. All the way down to the final crumb.
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.
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.
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.
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 Vegetable Sauté
Ingredients
- 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
Batter
- 1 1/3 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup beer
- canola oil, for frying
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
Instructions
- 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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Oh so good. I really, really like these.
Whoa, I need these in my life. Like now!
Haha! Thanks Leah!
I think I just died and went to fried seafood heaven. OHMYYUM.
Haha! Thank you, Stephanie!
Wow!!! This looks so delicious!!! I am definitely going to make!!
Thank you, Roxanne! Hope you love these!
I’m dying over these. I love lobster and I’m so glad you fried it! EVERYTHING is good fried my friend…these are just beyond. You are so talented!
Awe, thank you so much!!
WOW! These beignets look so so fantabulous! Great Post!
So…do you have a cookbook out yet?
Haha! Right! No way, I cannot even imagine a cookbook (I hope someday maybe, but it seems crazy to think!)!! Thank you so much, Shashi!
I just stopped dead in my tracks. Whhaaa???!!!
Haha! Thank you, Megan!
Lobster and blue cheese. Girl, you are speaking my language! I am so impressed by these, Tieghan! How do you do it all! You are beyond creative and need your own cooking show. 🙂 I love beignets!
Awe, thank you so much!! Not sure I would be real great at a cooking show though.
Thanks so much, Sally!
LOOK at these!!! Oh my gosh, I am drooling!
Thank you so much, Steph!
I’m all for some indulgence!!
Yes! They are so good! Thanks Pam!
Oh. My. God. I’m like… dying over here.
Haha! Thank you, Jamie!
Beignets stuffed with lobster? Where have I been, and why haven’t I heard of these until now?? I’ve never made beignets but these are seriously calling my name.
Oh, you have to make them. So good!!
Thanks Eva!
So, I really didn’t think lobster could be beat..then you fried it. Just stop. Actually, give me 7, then stop 😉
Haha! Thank you so much, Erin!
Gorgeous, amazing, I don’t have enough adjectives to describe this! I’m a Southerner and my parents live on the water and always have tons of fresh crab in the summer. There is nothing like fresh seafood!
Oh you are so lucky!! That sounds incredible! Wow!
Thanks Jennifer!
i want to stuff my mouth full of those beignets! I”m not sure lobster could get any better. Seriously.
Hehe! Thank you, Joanne1
Blue cheese
lobster
avocado crema
And making beignets.
Not your avg 19 year old. I am SO IMPRESSED each and every day I read your blog, Tieghan. Mindblowing. I have never made beignets! I love them – but have just never embarked. I’ll eat yours though, ok? Great! 🙂
Thank you, thank you, thank you!! Your comments are always so nice!!
Okay, but really you need to make beignets. Especially with chocolate. Oh my gosh, so good! Averie you have too!! I have some nutella stuffed ones on my blog and people go crazy for them. They are honestly they best thing ever. You could stuff them with peanut butter!! Amazing!