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These croquettes mix soft lobster pieces with creamy mashed spuds and a crunchy golden breadcrumb top. They show up hot and tasty, perfect for a fancy starter that impresses.
I whipped these up first on a cool summer night as a light snack for friends. They disappeared fast and now they're my easy go-to when I want something simple but wow.
What You Need
- Lobster, cooked and chopped: keeps the seafood tender and fresh
- Mashed potatoes: smooth and creamy, they hold everything together nicely
- Breadcrumbs: give that perfect crispy finish
- Grated cheese: adds a mild tang and makes it extra creamy
- One beaten egg: helps everything stick so the crumbs don’t fall off
- Salt and black pepper: just enough to bring out the lobster’s flavor
- Extra tips: Use fresh lobster or good pre-cooked meat for best taste. Make sure mashed potatoes aren't watery to avoid soggy croquettes.
Step By Step Guide
- Mix It Up:
- Throw lobster, mashed potatoes, cheese, salt, and pepper into a bowl. Stir it all up well so every bite tastes balanced.
- Form The Croquettes:
- Shape the mixture into little balls or patties around golf ball sized. Make sure they hold together without cracking.
- Get Ready To Fry:
- Drop each croquette in beaten egg. Coat them fully so the crumbs stick evenly for a golden coat.
- Heat The Pan:
- Warm oil in a skillet over medium heat until it gleams but isn't smoking. This helps you fry gently and avoid burning.
- Fry Till Brown:
- Place the croquettes carefully in the oil. Fry 2-3 minutes each side until they’re crispy and browned outside with warm inside.
- Drain And Eat:
- Lay croquettes on paper towels to soak up extra oil. Serve right away while still hot, maybe with your favorite dipping sauce.
How To Store Them
How To Keep Them Fresh
Keep uncooked croquettes covered in the fridge for up to a day so they don’t fall apart and taste fresh Cooked ones freeze well if wrapped individually in airtight containers for up to 2 months Warm them up in a hot pan or oven to bring back the crisp Don’t microwave or they get rubbery.
Tweak The Ingredients
Try swapping cheese for sharp cheddar or Gruyere to boost flavor Use sweet potato or cauliflower mash to mix things up Add finely chopped herbs like parsley or chives for a fresh pop
What To Serve With Them
Try dipping in lemon aioli or garlic butter to lift the seafood taste Pair with chilled white wine like Sauvignon Blanc or unoaked Chardonnay Fresh green salad with a light vinaigrette adds great contrast and crunch
Where They Come From
These croquettes celebrate seaside food with a cozy European twist. Their crunchy golden crust reminds you of classic fried treats from France and Portugal where rich lobster meets homey comfort.
Every time I make lobster croquettes, it feels special. The rich mix of flavors and textures warms you up and gets everyone chatting. Simple ingredients turn into something memorable around the table.
Frequently Asked Cooking Questions
- → What’s the easiest way to cook lobster croquettes evenly?
Make sure your oil is nice and hot on medium heat before adding the croquettes. Fry each side for about 2-3 minutes until you get a golden crust and the inside stays tender and warm.
- → Can I use leftover lobster meat for croquettes?
Absolutely, leftover cooked lobster works well. Just chop it up finely so it mixes smoothly with everything else.
- → Which cheese is best in lobster croquettes?
Mild cheeses like cheddar or mozzarella work great because they add creaminess without stealing the spotlight from the lobster.
- → Do you have to add mashed potatoes in the mix?
Mashed potatoes help hold everything together and make the croquettes creamy inside, which also makes shaping and frying easier.
- → How do I keep the croquettes from being too greasy?
Right after frying, set them on paper towels to soak up extra oil. This keeps them crispy but not oily.