Lobster Dynamite Bites Recipe

Prepare lobster

Pat the cooked lobster meat dry with paper towels and roughly chop into 1/2- to 3/4-inch pieces. Place in a bowl and set aside.

In a small skillet over medium heat, melt 1 tablespoon unsalted butter. Add the minced shallot and cook for 1–2 minutes until softened and translucent, then add the minced garlic and cook 30 seconds until fragrant. Remove from heat and let cool for 1–2 minutes.

Add the cooked shallot and garlic to the lobster meat along with sliced scallions, 1 teaspoon lemon juice, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Gently fold to combine, keeping some larger lobster pieces intact for texture. Chill briefly (10–15 minutes) if time allows to let flavors meld.

In a small bowl combine 1 tablespoon Japanese mayonnaise, 1 teaspoon sriracha, 1 teaspoon sweet chili sauce, and 1/4 teaspoon togarashi or smoked paprika if using. Taste and adjust heat or sweetness to preference. Reserve about 2 tablespoons for drizzling and fold the remaining ~1 tablespoon gently into the lobster mixture so lobster is lightly coated but still chunky.

Make the batter: whisk together 1/2 cup all-purpose flour, 1/4 cup cornstarch, and 1/2 teaspoon baking powder in a bowl. In a separate bowl whisk the lightly beaten egg with 1/2 cup cold club soda. Pour the wet mixture into the dry and stir just until combined; it should be slightly lumpy and cold — do not overmix.

Preheat oil: pour neutral oil into a medium skillet or small Dutch oven to a depth of about 1 to 1 1/2 inches. Heat over medium-high until the oil reaches 350–360°F (175–180°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise immediately.

Prepare dredging station: place panko breadcrumbs in a shallow bowl. Keep the batter nearby. Using a small cookie scoop or tablespoon, portion heaping 1-tablespoon mounds of the lobster mixture (lightly coated with sauce) and press gently into slightly cohesive balls; you want them to hold together but not tightly packed.

Coating technique: dip each lobster mound first into the batter to coat evenly, letting excess drip back into the bowl, then roll in panko to fully coat. For an extra-crispy crust, repeat: quick return to batter then another roll in panko.

Fry in batches: carefully lower 6–8 coated bites into the hot oil without crowding. Fry 2 to 3 minutes, turning occasionally, until golden brown and crisp. Internal temperature should be warm (lobster is already cooked). Remove with a slotted spoon and drain on a wire rack set over a sheet pan or on paper towels. Keep warm in a 200°F (95°C) oven if making multiple batches.

Plate and finish: place 3–4 Lobster Dynamite Bites per serving on a platter. Drizzle reserved dynamite sauce over the bites or pipe small dots, sprinkle with sesame seeds and microgreens or chopped chives. Serve immediately with lemon wedges on the side to brighten the flavors. Offer extra sauce for dipping.