Lobster Ball Recipe

Prep lobster

If using whole cooked lobster or tails, remove meat from shell and chop into roughly 1/2-inch pieces to yield 1 cup. Pat lightly with paper towel to remove excess moisture.

In a medium bowl, combine 1/2 cup softened cream cheese and 2 tablespoons mayonnaise. Whisk or beat with a fork until smooth and slightly aerated.

Add the finely diced celery, minced shallot, 1 teaspoon lemon juice, 1/2 teaspoon Dijon mustard, 1/4 teaspoon Worcestershire sauce, 1 tablespoon minced chives, 1 tablespoon minced parsley, 1/2 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper. Stir until evenly incorporated.

Fold the chopped lobster gently into the mixture, taking care not to overwork the meat. Taste and adjust seasoning with a pinch more salt or lemon juice if needed.

Form the lobster mixture into a smooth ball about 3 to 3.5 inches (roughly golf-ball to softball size). You can use plastic wrap to help shape: place the mixture in the center of a sheet of plastic wrap, gather edges, twist and roll to form a tight ball. Chill in the refrigerator for 30 minutes to firm up.

While the lobster ball chills, prepare the outer layer. Lay out 6 slices of smoked salmon on a piece of plastic wrap, slightly overlapping to form a circle large enough to wrap around the lobster ball.

Spread the remaining 1/2 cup softened cream cheese into a thin, even layer over the smoked salmon using an offset spatula or the back of a spoon. Sprinkle the 2 tablespoons of drained capers, 1 tablespoon minced chives, and 1/2 teaspoon lemon zest evenly over the cream cheese layer.

Remove the lobster ball from the refrigerator. Place it in the center of the smoked salmon/cream cheese assembly. Use the plastic wrap to help lift and snugly wrap the smoked salmon around the lobster ball, sealing seams. Twist the plastic wrap to compact, then chill wrapped for another 20–30 minutes to set the outer layer.

Unwrap the lobster ball and transfer to a serving plate. Finish with a light sprinkle of cracked black pepper and additional minced chives. Arrange capers decoratively on top or around the ball as desired.

Place the lobster ball on a platter with assorted crackers or crostini. Garnish with lemon wedges and fresh dill sprigs. To serve, slice into wedges or provide a small spreader for guests to scoop onto crackers.

Leftovers: store tightly wrapped in the refrigerator for up to 2 days. Because of the cream cheese and seafood, consume promptly for best quality.