Fried Lobster Mac and Cheese with Creamy Herb Dipping Sauce

The only way that mac and cheese could possibly get any better is by tossing it with buttery lobster meat then dropping it in piping hot oil until golden brown.  Cheesy goodness with a yummy crisp breading dipped in some cool creamy sauce makes for one heavenly bite.

Photography by Sophie Marie Creative


Mac and Cheese

  • 2 lobster tails; roughly chopped
  • 2 cloves garlic; minced
  • 3 tablespoons salted butter
  • 1/4 cup flat leaf Italian parsley; roughly chopped
  • 3 cups cooked mac and cheese (you can use store bought or make homemade)
  • 2 eggs; beaten
  • 1 cup panko bread crumbs
  • 1 cup flour

Dipping Sauce

  • 1/4 cup sour cream
  • 2 tablespoons mayonnaise
  • 1/4 cup milk
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried parsley
  • 1/8 teaspoon smoked paprika
  • 1 teaspoon fresh chill; finely chopped
  • 2 teaspoons fresh chives; finely chopped
  • 1/2 teaspoon white vinegar
  • 1/8 teaspoon hot sauce
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt


  1. Combine all of the sauce ingredients in a bowl and whisk until combined.  Keep refrigerated until serving.
  2. In a small sauce pan, add the butter and garlic and heat over medium heat for a couple of minutes.  Next add in the lobster tails and cook until they turn white and are no longer pink/translucent.  Finish with parsley and salt as needed.  Add the lobster to the hot mac and cheese and stir to combine.  Put the mac and cheese into a large shallow container and spread it flat.  Refrigerate until cold, about an hour.  Form balls with the mac and cheese (I used a 1/3 cup scoop) then freeze until firm, about 30 minutes.  Set up a breading station by add the eggs, flour, and panko to 3 separate bowls.  First dip the mac and cheese ball in the flour and coat completely, next the egg, then the panko, packing the panko tight around the mac and cheese until fully coated.  Repeat with the remaining balls.  Freeze for about 20 minutes.  Add enough oil to a pot so that it comes halfway up the side, heat to 350 degrees.  Fry the mac and cheese balls in batches of 3-4 until golden brown, about 5 minutes, then remove and sprinkle with salt.  While waiting for all of the balls to finish, keep the cooked ones in a 300 degree oven to stay hot.  Serve immediately.

4 Comments Add yours

  1. Cathryn says:

    Looks so good.

    Liked by 1 person

  2. sorryless says:

    Oh my God in heaven YES.


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