Lobster Arancini Recipe

Lobster Arancini Recipe

Fresh Lobster Arancini Recipe with Fresh Ricotta

4.5 out of 5
stars based on 3 ratings.

Lobster arancini recipe with fresh ricotta, fresh parsley and shallots from Paggi Pazzo

Lobster Arancini Recipe
Published: March 9, 2013

Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 16 servings
Calories per serving: 275
Fat per serving: 15.3g


  • 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

Cooking Directions

  1. If cooking lobster, boil water and place lobster in water for 15 minutes and remove when ready
  2. Remove lobster meat, clean and place into a bowl
  3. 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
  4. Add fresh ricotta to a bowl with lobster, shallot, parsley filling and mix for several minutes, then place in refrigerator for 30 minutes
  5. 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)
  6. Pre-heat oven to 425 degrees and let lobster and fresh ricotta arancini cook for 15 minutes or until golden brown
  7. Remove from oven, let sit for 5 minutes and then ready to serve

Let it Rip!

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