Name: Lobster Biscuit Bombs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 can flaky buttermilk biscuits (8 count); 1/2 lb cooked lobster meat, chopped; 3 oz cream cheese, softened; 1/4 cup shredded mozzarella; 2 tbsp grated Parmesan; 1 tbsp mayonnaise; 1 tsp garlic powder; 1/2 tsp lemon zest; 1 tbsp chopped parsley, plus more for garnish; 1 egg, beaten; Melted butter (for brushing); A pinch of old bay or smoked paprika (optional); 2 tsp finely chopped chives (optional); 1–2 tbsp finely chopped green pepper or roasted red pepper (optional); A small squeeze of Dijon mustard (optional); 1–2 tbsp finely grated sharp cheddar (optional)

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Last updated on December 29, 2025

I still remember the first time I made these Lobster Biscuit Bombs—sunlight on the kitchen counter, a quiet Saturday morning, and the little thrill of treating myself to something a bit fancy without a lot of fuss. I worried I’d squish the biscuits, fail to seal them, or make a filling that tasted flat. If you’ve ever felt nervous about working with seafood in a crowd-pleasing snack, I get it. This recipe is one of those kind, straightforward dishes that turns what feels like a tricky idea into something calm and satisfying. I’ll walk you through every step so it’s simple, stress-free, and totally doable—even if it’s your first time making lobster at home. And if you want a biscuit shortcut or idea, I sometimes use store-bought biscuits or follow a quick homemade biscuit method like these 5-minute gluten-free biscuits when I’m pressed for time.

Why I Love This Recipe of Lobster Biscuit Bombs

There’s something cozy and comforting about a warm biscuit stuffed with rich, creamy lobster. To me, these Lobster Biscuit Bombs hit both those notes: they’re elegant enough to serve at a brunch or party, yet simple enough for a lazy weekend breakfast. I love how the buttery, flaky biscuit gives way to a tender, garlicky lobster filling that feels indulgent but never over-the-top.

Beginner cooks will appreciate this recipe because it uses easy, familiar steps—mix a filling, stuff a biscuit, bake. There aren’t any complicated techniques like rolling pastry or making a sauce from scratch. The result feels special, which makes guests (or family members) glance up from their plates with a genuine “wow.” And because you’re working with cooked lobster meat, you avoid the fear of overcooking seafood. It’s a great bridge into more seafood cooking without intimidation.

Ingredients You’ll Need for Lobster Biscuit Bombs

Essentials

1 can flaky buttermilk biscuits (8 count) — these give you that classic flaky rise. If you prefer homemade, a simple biscuit dough works.
1/2 lb cooked lobster meat, chopped — use fresh cooked lobster, lobster from a seafood counter, or thawed cooked lobster tails.
3 oz cream cheese, softened — helps bind the filling and adds creaminess.
1/4 cup shredded mozzarella — melty and mild.
2 tbsp grated Parmesan — salty, nutty flavor for a bite of depth.
1 tbsp mayonnaise — adds extra richness and a little tang.
1 tsp garlic powder — or 1/2 tsp freshly minced garlic if you like a stronger garlic note.
1/2 tsp lemon zest — brightens the whole mix.
1 tbsp chopped parsley, plus more for garnish — fresh herbal lift.
1 egg, beaten — for egg wash to encourage browning.
Melted butter (for brushing) — a final shine that adds flavor.

Optional add-ons

A pinch of old bay or smoked paprika for a touch of spice.
2 tsp finely chopped chives for mild onion flavor.
1–2 tbsp finely chopped green pepper or roasted red pepper for color and texture.
A small squeeze of Dijon mustard for a slight tang.
1–2 tbsp finely grated sharp cheddar if you want a stronger cheesy pull.

Substitutions and Shortcuts

If you can’t find lobster, use cooked shrimp or crab. Both work beautifully in this filling.
Cream cheese: you can use mascarpone for a silkier texture or a soft goat cheese for a tangy twist.
Mayonnaise: plain Greek yogurt can replace mayo for a lighter option.
Mozzarella: swap for Monterey Jack or provolone if preferred.
Parmesan: pecorino Romano works if you like saltier, sharper notes.
Biscuits: use canned flaky buttermilk biscuits for convenience. If you want to go homemade, a simple drop biscuit dough works well. If you need gluten-free biscuits, follow a quick recipe like these 5-minute gluten-free biscuits and shape small rounds to stuff.
Make-ahead filling: you can mix the lobster filling a day ahead and refrigerate it. Keep it covered until you’re ready to stuff the biscuits.

How to Make Lobster Biscuit Bombs Step-by-Step

Before you begin: set your oven to 375°F (190°C) so it’s ready when the biscuits are stuffed. Line a baking tray with parchment paper for easy cleanup.

Prepare the lobster

If using whole lobster tails or fresh cooked lobster, remove the meat and chop into small, bite-sized pieces. Try to keep the chunks small so they fold easily into the biscuits without tearing the dough.
If the lobster is refrigerated, pat it dry gently with paper towels to remove excess moisture. This helps the filling hold together.

Make the filling

In a medium bowl, add the softened cream cheese first. Mash it a little with a fork until smooth—that makes mixing in the rest of the ingredients easier.
Add the chopped lobster, shredded mozzarella, grated Parmesan, mayonnaise, garlic powder, lemon zest, and chopped parsley.
Use a wooden spoon or spatula to fold everything together gently. Taste a tiny bit (it’s safe if the lobster is cooked) and adjust seasoning with salt, pepper, or a pinch of old bay if you like.
The filling should hold together but still be soft enough to scoop. If it feels too loose, add a little more cream cheese; if it’s too stiff, a touch more mayo will soften it.

Prep the biscuits

Open the biscuit can and gently separate the rounds. Lightly flatten each biscuit with your fingers, creating a shallow cup in the center. Don’t press too thin; you want enough dough to seal around the filling.
If you’re using homemade biscuits, roll the dough into small rounds about 3 inches across and slightly flatten.

Fill and seal

Scoop about 1 tablespoon of lobster filling into the center of each flattened biscuit. Be careful not to overfill—too much filling makes sealing hard and can cause leaks during baking.
Fold the biscuit dough over the filling. Pinch the edges tightly to seal, then roll gently between your palms to form a smooth ball. Make sure the seam is pinched closed so the filling stays inside.
Place each sealed biscuit seam-side down on the parchment-lined tray. Leaving the seam down helps them hold shape as they rise.

Egg wash and bake

Beat the egg in a small bowl. Lightly brush the tops of the biscuits with the egg wash. This encourages a beautiful golden brown finish.
Bake in the preheated oven for 13–15 minutes, or until the biscuits are puffed and golden on top. Ovens vary—start checking at 13 minutes so you don’t overbake.
Optional: during the last two minutes, switch to the oven’s broil for a quick second to deepen the top color, but watch closely to prevent burning.

Finish and serve

Remove the tray from the oven. Immediately brush the tops lightly with melted butter for extra flavor and shine.
Sprinkle with extra chopped parsley for color and a fresh note.
Let them sit for 2–3 minutes before serving—hot filling can be very hot right out of the oven.

Make-ahead & freezing tips

Filling: make filling up to 24 hours ahead, store in an airtight container in the fridge.
Unbaked biscuit bombs: assemble, place on a tray, then flash freeze until firm. Transfer to a freezer bag for up to 1 month. Bake from frozen at 375°F (190°C), adding a few extra minutes to the baking time—watch for golden tops.
Baked leftovers: store in the fridge up to 3 days. Reheat in a warm oven (350°F / 175°C) for 8–10 minutes to refresh the crust rather than microwaving, which softens the biscuit.

Common Mistakes to Avoid

Overfilling the biscuits

It’s tempting to pack in as much lobster as possible, but overfilling is the main reason bombs break open while baking. Each biscuit should get about 1 tablespoon of filling. That’s enough for a satisfying bite without making sealing impossible. If you have extra filling, make a small dip for guests or spread it on toast.

Not sealing the seams well

A poor seal leads to leaks and flat biscuits. Make sure you pinch the dough together firmly and roll the seam against the palm to close any gaps. Gentle flour dusting on your fingertips can help if the dough is sticky. Placing them seam-side down on the tray also helps keep the seal intact while they rise.

Baking too long or too hot

Dry, overbaked biscuits take away from the soft, gooey center. Follow the 375°F (190°C) for 13–15 minutes guideline and start checking at the earlier time. If your oven runs hot, consider lowering the temp by 10–15 degrees. A golden top and a soft, springy texture are what you want—not a dark crust with a rubbery interior.

Serving Suggestions for Lobster Biscuit Bombs

Dips and sauces

A simple lemon-garlic aioli pairs beautifully—mix mayo with a squeeze of lemon, a little garlic, and a pinch of salt. For a tangy option, a remoulade made with mayo, mustard, capers (finely chopped), and lemon works well. If you like a little heat, stir in a small amount of sriracha or hot sauce into your mayo.

Salad and sides

Serve these Lobster Biscuit Bombs with a crisp green salad to balance the richness. A simple mix of baby greens, thinly sliced cucumber, cherry tomatoes, and a light lemon vinaigrette complements the seafood. Roasted asparagus, a warm potato salad, or a fresh corn salad are also lovely, seasonal sides that keep the meal balanced and colorful.

Occasion pairings

Brunch: set out a platter of bombs with fresh fruit, a light salad, and a pot of coffee for a cozy weekend spread.
Appetizer at a party: arrange them on a wooden board with small bowls of aioli and remoulade, and add a bowl of pickled vegetables for a bright contrast.
Cozy dinner starter: pair two bombs per person with a bowl of chowder or a warm fall soup for a comforting first course.

Conclusion

These Lobster Biscuit Bombs are easier than they look, flexible to your tastes, and perfect for a cozy brunch or an elegant appetizer. You learned how to make the filling, stuff and seal the biscuits, and bake them to golden perfection. Remember: don’t overfill, seal seams well, and keep an eye on the oven. You can customize the herbs and cheeses, make the filling ahead, and even freeze unbaked bombs for busy days. If you like the idea of bite-sized biscuit treats, you might also enjoy a different savory party snack like this recipe for Cheddar Bay Sausage Balls (Only 4 Ingredients) – Plain Chicken for another simple, crowd-pleasing option.

FAQs About Lobster Biscuit Bombs

Can I use frozen lobster for Lobster Biscuit Bombs?
Yes. Use thawed, cooked lobster meat for best results. Pat it dry to remove excess moisture before chopping. Frozen, cooked lobster is a convenient and tasty option.
How long can I store Lobster Biscuit Bombs in the fridge?
Baked Lobster Biscuit Bombs will keep in the refrigerator for up to 3 days in an airtight container. Reheat them in a 350°F (175°C) oven for 8–10 minutes to restore the crust.
Can I freeze Lobster Biscuit Bombs before baking?
Absolutely. Assemble the biscuit bombs, place them on a tray to freeze until solid, then transfer to a freezer bag for up to 1 month. Bake from frozen at 375°F (190°C), adding a few extra minutes to the baking time—watch for golden tops.
What can I use instead of lobster in Lobster Biscuit Bombs?
If lobster isn’t available or you want a different flavor, use cooked crab or shrimp as a direct substitute. Both keep the seafood feel and work well with the creamy filling.
Are Lobster Biscuit Bombs good for a party?
Yes—these bombs are perfect for serving at parties. Make the filling ahead and assemble or freeze the bombs in advance. Keep sauces on the side and warm the bombs in a low oven right before guests arrive for the best experience.

Lobster Biscuit Bombs

Why I Love This Recipe of Lobster Biscuit Bombs