Lobster, Ricotta, and Parsley Filled Baked Arancini
There are so many things one can do with lobster (and I’m referring to cooking with them just to be clear – as I haven’t spent much time with them socially outside of the kitchen) and one of my faves besides preparing Lobster Ravioli is baked Lobster and Ricotta Arancini balls. The delightful taste and texture of these arancini are great for appetizers or snacks, depending on how big you make them of course. Today, it’s Paggi Pazzo’s Baked Lobster and Fresh Ricotta Arancini balls, thus no time to waste, let’s bake!
To get started with our baked lobster and fresh ricotta arancini balls, we need to prepare the filling. My father-in-law graciously gave me some lobster meat fresh from Nova Scotia so if you don’t have that kind of connection (who does right? I call it my French-Canadian Connection) buy a steamed lobster and remove all the lobster meat and place in a bowl. In a pan, add olive oil, finely chopped shallots and let simmer for about 2-3 minutes. Then add finely chopped fresh parsley and place at low heat for another 2-3 minutes. Then add lobster meat, salt and pepper and saute for 5-10 minutes at low heat. Once done, let the pan cool down for about 10 minutes and place in a bowl with fresh ricotta, stirring repeatedly and then place in the fridge to chill for at least 30 minutes.
Now that the lobster and fresh ricotta arancini filling is ready, place your breadcrumbs on a plate and use a spoon or ice cream scooper and dip into the filling to get a good size scoop. Shape into a round ball and then place into the breadcrumbs, rolling left to right and back and forth. You can use egg wash to dip the filling before the breadcrumbs step which will help hold the arancini together better or you can fry the arancini as well. I prefer to do neither to limit the cholesterol and fat to the recipe, but keep in mind it can flatten out the arancini a little bit. Heat the oven at 425 degrees and then place the arancini onto a pan lightly dressed with olive oil. After about 15 minutes your arancini will be ready to devour (after you’ve let it cool of course). Trust me that your guests will thoroughly enjoy this and you’ll feel rewarded as if you were the world’s top surfer (calling Jeff Spicoli!!!). My mother-in-law enjoyed this recipe so I’ll have to add this to my regular rotation of appetizers! There you have it, Baked Lobster and Fresh Ricotta Arancini from Paggi Pazzo, Bon appétit mon ami!
Baked Lobster and Fresh Ricotta Arancini Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 16 servings
- 1 small lobster
- 2 tablespoons olive oil
- 4-6 ounces fresh ricotta
- 1/2 cup fresh parsley
- 1 shallot
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup Italian breadcrumbs
- If cooking lobster, boil water and place lobster in water for 15 minutes and remove when ready
- Remove lobster meat, clean and place into a bowl
- To prepare lobster filling, chop shallot and fresh parsley finely and add olive oil to pan. Add salt and pepper and cook for 3-5 minutes at low to medium heat. Add lobster meat and saute at low heat for 5-7 minutes then remove to cool for 10 minutes
- Add fresh ricotta to a bowl with lobster, shallot, parsley filling and mix for several minutes. Then place in refrigerator for 30 minutes
- Add breadcrumbs to a plate and scoop large balls of lobster and fresh ricotta filling, rolling over breadcrumbs until all parts of the filling are covered and add to cooking sheet, lightly dressed with olive oil (repeat until filling is gone)
- Pre-heat oven to 425 degrees and let lobster and fresh ricotta arancini cook for 15 minutes or until golden brown
- Remove from oven, let sit for 5 minutes and then ready to serve
Lobster and Fresh Ricotta Arancini Recipe stars based on 3 ratings and 0 reviews.