When I think of summer, I think of comfort BBQ foods and eating lobster rolls by the pool. So, of course, I decided to combine the best of both worlds with these mac n’ cheese lobster roll balls!
- 8 toasted potato rolls
For mac n’ cheese:
- 2 cups macaroni noodles, uncooked
- 6 tablespoons butter
- 1/4 cup flour
- 1 1/2 cup whole milk
- 1 cup Gruyere cheese, grated
- 1 1/2 cup cheddar cheese, grated
- 1/4 cup fontina cheese
- 1/8 teaspoon nutmeg
- 1/4 teaspoon salt
- Dash of black pepper
- 1 1/2 cup potato bread crumbs
For the balls:
- 2 eggs
- 2 tablespoons whole milk
- 1 cup flour
- 2 cups potato roll bread crumbs
- 5 cups canola oil
- 1 lb. lobster meat
- 2 teaspoons chives, finely chopped
- 1/2 cup melted butter
- Preheat the oven to 375 degrees. Toast 8 potato rolls for 15-20 minutes, until golden brown. Set the toasted rolls aside to cool.
- Cook mac n’ cheese noodles in boiled water until al dente.
- In a sauce pan, melt 6 tablespoons of butter over medium heat. Add flour and mix until thoroughly combined to form your roux.
- Slowly pour whole milk into the roux mixture while stirring continuously. Keep stirring until it is creamy, then add all three cheese and mix to combine. If your cheese seems too dense, you can add a little more milk to loosen it up. Add the nutmeg, salt and pepper and mix until combined. Remove from the heat.
- Mix the cooked macaroni noodles into the cheese. Add potato roll bread crumbs and mix thoroughly until combined.
- Refrigerate the macaroni for 45 minutes, until cool.
- Once the mac n’ cheese is cool, remove it from the fridge and form 1/4 cup size balls.
- Freeze those balls for about 25-30 minutes.
- In a mixing bowl, whisk together eggs and milk to form your egg wash.
- In a separate bowl, mix together the potato roll bread crumbs and flour as the bread coating.
- Dip each frozen mac n’ cheese ball in the egg wash, then coat it in the bread crumbs until fully covered. Repeat for all the balls.
- In a large sauce pan or fryer, let the canola oil sit over medium heat, then add the balls to fry until they are golden brown. Make sure they feel mushy and are not still frozen in the center. If you froze the balls for a longer period of time, you could cook them on a lower heat setting for a longer period of time to ensure they don’t burn and still cook throughout.
- Once all the balls are fried, prepare your lobster filling. In a large bowl mix the lobster meat, chives and melted butter.
- Cut a hole in the center of each macaroni ball and fill it with lobster meat.
- Top with more melted butter.