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Golden lobster and crab butter bombs served on a platter, filled with rich seafood, garlic butter, and herbs, perfect for an elegant appetizer.

Lobster & Crab Butter Bombs Recipe – Gourmet Seafood Appetizer Idea

This lobster & crab butter bombs recipe is a luxurious appetizer that combines tender seafood with rich garlic butter, wrapped in golden pastry. Perfect for holidays, romantic dinners, or entertaining guests with a gourmet touch.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 1 hour 15 minutes
Course Appetizer, Gourmet Side, Party Snack
Cuisine French-inspired, Mediterranean-inspired, Modern Fine Dining
Servings 8 people as appetizers (makes about 18–20 butter bombs).
Calories 220 kcal

Equipment

  • Cutting board & knife
  • Mixing bowls
  • Measuring cups & spoons
  • Whisk
  • Pastry brush
  • Baking sheet or fryer
  • Thermometer (for oil, if frying)

Ingredients
  

  • 1 cup cooked lobster meat (tail or claw, chopped)
  • 1 cup lump crab meat (or claw meat, chopped)
  • ½ cup unsalted butter, softened
  • 2 garlic cloves, minced
  • 2 tbsp fresh parsley or dill, chopped
  • 1 tsp lemon zest
  • Salt & black pepper to taste
  • 1 package puff pastry (or phyllo/biscuit dough)
  • 1 egg, beaten (for egg wash)
  • Optional garnish: microgreens, Parmesan shavings

Instructions
 

  • Prepare seafood: Cook lobster and crab gently if raw. Chop into small pieces. Pat dry.
  • Mix filling: Combine seafood with softened butter, garlic, herbs, lemon zest, salt, and pepper. Chill mixture for 30 minutes until firm.
  • Prepare pastry: Cut puff pastry into squares or circles.
  • Wrap filling: Place a spoonful of chilled seafood-butter mixture in center. Fold pastry around filling, sealing edges tightly.
  • Bake or fry:
    Bake: Place on parchment-lined tray. Brush tops with egg wash. Bake at 375°F (190°C) for 18–20 minutes until golden.
    Fry: Heat oil to 350°F (175°C). Fry bombs 2–3 minutes until golden. Drain on paper towels.
  • Serve hot: Garnish with microgreens or Parmesan. Pair with dipping sauces like garlic aioli or lemon butter.

Notes

  • Seafood choice: Lobster tail offers tenderness; claw meat adds richness. Lump crab is premium, but claw meat is more affordable.
  • Butter tip: Chill filling before wrapping to prevent leaks.
  • Pastry options: Puff pastry gives flakiness; phyllo offers crispness; biscuit dough adds heartiness.
  • Variations: Add Cajun seasoning for spice, dill for freshness, or rice flour pastry for gluten-free.
  • Storage: Refrigerate cooked bombs up to 3 days; freeze uncooked bombs for up to 2 months. Bake or fry directly from frozen.
  • Serving suggestion: Best enjoyed hot with champagne or crisp white wine for a luxurious pairing.
Keyword gourmet appetizer, holiday party food, lobster crab butter bombs, luxury snack, seafood pastry bites