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Lobster cupcakes bring a fancy seaside feel in small bites. Great for parties or starting a meal, they mix tender lobster chunks with a slightly sweet cornmeal cake and a creamy, tangy frosting that balances rich and fresh flavors.
The first time I whipped these up at a summer get-together, they disappeared fast. Had to double the batch next round.
Needed Ingredients
- Cooked lobster meat: diced small for delicate pops, fresh or top-notch frozen tastes best
- All-purpose flour: the base layer, unbleached gives a cleaner flavor
- Cornmeal: brings a nice crunch with some sweetness, medium grind works well
- Baking powder: keeps them light, fresh stuff works best
- Salt and black pepper: to make flavors pop naturally
- Large eggs: hold everything together, room temp is perfect
- Milk: keeps things moist and soft, whole milk makes it richer
- Melted butter: adds richness and flavor, unsalted lets you season as you like
- Cream cheese: softened for a smooth frosting
- Sour cream: gives the frosting a little tang and creaminess
- Lemon juice: brightens the frosting and cuts the richness
- Chopped chives: fresh and herbal, go for firm, vibrant green stalks
Step-by-step Prep
- Mix Dry Stuff:
- Sift flour, cornmeal, baking powder, salt, and pepper together in a big bowl for even flavor and texture.
- Whisk Wet Ingredients:
- Beat eggs, milk, and melted butter in another bowl until smooth and blended.
- Gently Combine:
- Add dry mix slowly to wet ingredients and stir just enough to blend. Don’t overdo it or cupcakes get tough.
- Fold In Lobster and Chives:
- Carefully fold the lobster chunks and chives in so lobster stays tender.
- Fill and Bake:
- Line muffin tins with liners, spoon in batter evenly. Bake at 350°F for 20 to 25 minutes until a toothpick comes out clean.
- Make Frosting:
- After cupcakes cool, mix cream cheese, sour cream, and lemon juice till smooth and creamy for just the right tang and richness.
- Spread Frosting and Decorate:
- Slather frosting on the cooled cupcakes and top with extra lobster and chives for a nice look.
My favorite touch is adding just enough chives for a fresh hint without drowning out the lobster’s sweet softness. These cupcakes always got people talking at parties.
Easy Storage Ideas
Keep unfrosted cupcakes in an airtight container at room temp for up to two days to keep them moist and soft.
Ingredient Switch-ups
Try swapping cornmeal for finely ground polenta for a different feel and a tiny nutty taste. Add a teaspoon of smoked paprika to dry mix for a mild smoky kick that matches the lobster. For a dairy-free twist, replace sour cream and cream cheese with coconut yogurt and a splash of lemon juice to keep that tangy vibe.
Tasty Pairing Suggestions
Enjoy with a crisp Sauvignon Blanc or a light Chardonnay to balance lobster’s richness. Pair with a fresh garden salad tossed in lemon vinaigrette to match the citrus frosting. A cold glass of sparkling water with cucumber or mint lifts the palate between bites.
For a neat finish, pipe the frosting with a bag. Let the cupcakes sit a few minutes at room temp before serving to bring out flavors perfectly.
Frequently Asked Cooking Questions
- → Is there something else I can use instead of cornmeal?
Sure, you can swap in fine polenta or just use more all-purpose flour. Cornmeal gives some crunch but other options make it smoother.
- → How do I keep the bites from getting dry?
Don’t bake them too long and check with a toothpick often. Adding sour cream to the mix also keeps them moist.
- → What’s the easiest way to mix in the lobster?
Fold in cooked lobster gently at the end so the chunks stay intact and spread out evenly.
- → Can I make these ahead of time?
Yes, bake first and chill without the topping. Put on the cream cheese frosting right before serving for best results.
- → Any tips to boost the flavor?
Fresh chives and a splash of lemon juice brighten things up, while salt and pepper bring out lobster's natural flavor. Tweak seasoning to your liking.