Come one, come all and let me introduce you to a recipe that will blow your taste buds away! Straight from the southern kitchens, I bring you a scrumptious and exciting recipe: Southern Lobster Balls with Mango Banana Ketchup Sauce. This dish is an ultimate crowd-pleaser and perfect for any special occasion.
Picture this – bite-size lobster balls coated in crispy panko breadcrumbs, seasoned with a unique spice blend of dill weed, lemon pepper, garlic powder, and other spices. Then, dipped into a mouthwatering ketchup sauce made with real mangoes, bananas, balsamic vinegar, and Worcestershire sauce. This dish will transport you straight to the Southern kitchens where hospitality and flavor are king!
But wait there’s more. These Southern Lobster Balls are versatile too. They can be served as an appetizer or main entree for brunch, lunch or dinner. And fear not plant-based eaters because this recipe also has vegan substitutes for its non-plant ingredients.
So let’s fire up our stoves and get ready to impress your guests with something bold and extraordinary! Follow me as I walk you through the step-by-step instructions on how to make these easy-to-digest haute cuisine balls of paradise.
Why You’ll Love This Recipe
Are you in search of a mouth-watering, unique and unforgettable dish to wow your guests at your next party? Look no further than these Southern Lobster Balls with Mango Banana Ketchup Sauce! Trust me, this dish will not disappoint.
Firstly, the lobster balls are made from succulent pieces of fresh lobster meat combined with fragrant sweet onion, a zesty green bell pepper, and a range of spices such as dill weed and garlic powder. The mixture is then rolled in panko breadcrumbs and fried to crispy perfection using Canola Oil.
What’s more? The accompanying Mango Banana Ketchup sauce is unlike any other; it’s a delicious blend of ripe mangoes and sweet bananas mixed with tangy balsamic vinegar, Worcestershire sauce, orange juice and a hint of ground allspice that complement the flavors in the lobster balls beautifully.
Whether you’re looking for an appetizer or a main meal to serve your guests at your next event, these Southern Lobster Balls with Mango Banana Ketchup Sauce will undoubtedly be the star of the show. So why settle for mundane food when you can take your culinary game to the next level? Try this recipe today and thank me later!
Let’s begin by gathering all of the necessary ingredients for our Southern Lobster Balls with Mango Banana Ketchup Sauce. This recipe requires a variety of flavorful ingredients that are sure to tantalize your taste buds. Here’s what you will need:
For the Lobster Balls:
- 1 and 1/2 pounds of cooked lobster meat, finely chopped
- 2 large eggs
- 1/2 cup of finely chopped sweet onion
- 1/2 cup of finely chopped green bell pepper
- 1 tablespoon of fresh lemon juice
- 1/4 cup of grated Parmesan cheese
- 2 teaspoons of kosher salt
- 1 teaspoon of lemon pepper
- 1 teaspoon of dried dill weed
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of baking powder
- 3/4 cup of all-purpose flour
- 2 cups of panko breadcrumbs, divided
- Canola oil for frying
For the Mango Banana Ketchup Sauce:
- 1 fresh mango, peeled and diced
- 6 ripe bananas, peeled and diced
- 3 tablespoons balsamic vinegar
- 2 tablespoons Worcestershire sauce
- Juice from one orange
- 1 tablespoon tomato paste
- 1/4 cup sweet onion, chopped
- 1 garlic clove, minced
- 2 tablespoons light brown sugar
- 1 tablespoon molasses
- 1 teaspoon kosher salt
- Dash ground cloves, nutmeg, allspice, cinnamon and ginger
These ingredients may seem like an odd combination, but trust me, they come together perfectly to create a zesty sauce that pairs exceptionally well with our Southern Lobster Balls. Let’s move on to the next section and discover why you’ll love this recipe.
The Recipe How-To
Now, let’s dive into the most exciting part – making these mouth-watering Southern Lobster Balls with Mango Banana Ketchup Sauce. Put on your apron and let’s get cooking!
Before we can begin cooking, make sure to gather all the ingredients listed above. Ensure that you have properly defrosted your lobster meat beforehand. If you’re using frozen lobster meat, place it in the fridge overnight to defrost slowly.
In a food processor, pulse sweet onion and green bell pepper until finely chopped. Then, in a medium mixing bowl, combine chopped vegetables with lobster meat, Parmesan cheese, a beaten egg, kosher salt, lemon pepper, dill weed garlic powder, baking powder, flour and panko breadcrumbs.
Using clean hands, form the mixture into small balls about the size of a silver dollar.
To cook the balls, heat canola oil in a large pan over medium-high heat. Cook lobsters ball for approximately 2 minutes or until they are lightly browned on all sides. Be careful not to overcrowd the pan; you don’t want to end up steaming your balls instead of frying them.
Once cooked to a golden brown color, remove them from heat and transfer them to a paper towel-lined plate to soak up any excess oil.
Making Mango Banana Ketchup Sauce
Southern Lobster Balls wouldn’t be complete without the tangy sweetness of the Mango Banana Ketchup Sauce!
Mix together tomato paste, minced sweet onion, minced garlic clove, balsamic vinegar, Worcestershire sauce, molasses and light brown sugar in a mixing bowl until well combined.
In a blender or food processor, blend six ripe bananas along with two ripe mangoes until smooth.
Pour the blended banana-mango mixture into the tomato paste mixture along with orange juice and stir well.
Arrange the crispy Lobster Balls on a serving platter alongside your delightful homemade Mango Banana Ketchup Sauce for your guests to enjoy.
This recipe is perfect for any party appetizer or dinner party. Try pairing it with blue cheese macaroni and cheese or even your favourite banana cake for dessert!
Now that you have mastered this Southern Lobster Balls Recipe with Mango Banana Ketchup Sauce why not try different variations such as swapping out the lobster meat with shrimp or crab? This recipe is versatile enough to be used with various seafood and plant-based substitutes such as Tofu.
Substitutions and Variations
Now, let’s talk about substitutions and variations for our Southern Lobster Balls W/ Mango Banana Ketchup Sauce recipe.
First off, if you want to make this recipe plant-based, you can substitute the lobster meat with plant-based seafood alternatives such as hearts of palm or artichoke. However, keep in mind that the texture and flavor will be slightly different from real lobster meat.
You can also switch up the breadcrumbs and use any type you prefer, such as Italian seasoned breadcrumbs or gluten-free breadcrumbs for those who are sensitive to gluten.
For a spicier version of the sauce, you could add jalapenos or red pepper flakes to the banana ketchup. Alternatively, if you’re not a fan of mangoes or bananas, you can use sweet and tangy pineapple as a replacement.
Finally, if you don’t have any Worcestershire sauce on hand, you can easily make your own by combining 1/4 cup apple cider vinegar, 2 tablespoons soy sauce, 2 teaspoons tamarind paste or molasses, 1/4 teaspoon ground ginger, garlic powder and onion powder.
Remember that cooking is an art and what makes it even more fun is experimenting with new flavors and variations. So don’t hesitate to give these substitutions a try and see which one will become your new favorite twist on this classic recipe!
Serving and Pairing
As someone who loves entertaining, I can tell you that presentation is everything. That’s why when it comes to serving these Southern Lobster Balls, I suggest you go all out! Plate them over some freshly chopped greens for a pop of color, and drizzle them with the sweet and tangy Mango Banana Ketchup Sauce.
Now, when it comes to pairing, we need something that can complement the flavors of our dish without overpowering them. A light-bodied Chardonnay can do just that, with its notes of citrus and honeydew perfectly balancing out the zestiness of our dish.
But if you’re looking to go for something non-alcoholic, then a glass of freshly squeezed orange juice is exactly what you need. Its vibrant flavors will bring out the sweetness in our Mango Banana Ketchup Sauce and complement the richness of our Southern Lobster Balls.
And as for sides? Keep it simple! A bowl of steamed rice or some roasted veggies can be a great addition without stealing the spotlight from our main dish.
Remember, when it comes to serving and pairing your dishes, don’t be afraid to experiment and let your taste buds guide you. After all, cooking is all about discovering new flavors and having fun along the way!
Make-Ahead, Storing and Reheating
Savvy chefs know that the secret to a successful party is to prep as much as possible ahead of time. And with these Southern Lobster Balls, you can easily make them the day before your guests arrive without losing any of their delicious flavor. Simply store them in an airtight container in the refrigerator until it’s time to pop them in the oven!
When it comes to reheating, these lobster balls can be heated back up in the oven or air fryer, but be sure not to overheat and dry them out. If you’re reheating in the oven, cover them with foil for the first portion of heating to prevent burning the outside before they’re fully heated through.
As for storing, leftovers can be kept in the fridge for up to four days, but I guarantee they’ll be gobbled up long before then. If you’re planning on making these lobster balls way ahead of time, they can be frozen for up to a month. However, if stored in the freezer, we highly recommend reheating them in an air fryer to ensure maximum crispiness and flavor.
Trust me when I say that these Southern Lobster Balls are just as delicious the next day as they were fresh out of the oven. But with their unbelievable taste and juicy texture, I have no doubts that your party guests will clean their plates and ask for more!
Tips for Perfect Results
Making the perfect Southern Lobster Balls with Mango Banana Ketchup Sauce is not an easy feat. You need to ensure that the mixture forms the right consistency, as well as get the sauce just right. Here are some tips that will help you achieve success in making this recipe.
First off, when cooking the lobster meat, make sure not to overcook it. Overcooked lobster meat can become rubbery and chewy. To avoid this, cook the meat for just a few minutes until it turns opaque.
Another important tip is to make sure that all of the ingredients for the Lobster Balls have been finely chopped. This makes it easier to form a smooth mixture and get a texture that remains firm when fried.
When you reach the point where you have to mix all of your ingredients together, it is okay to use canned lobster meat, but fresh meat is always better. If using canned meat, make sure that it has been thoroughly drained before adding it to your mixture.
Next, always refrigerate your mixture before shaping them into balls as refrigeration will allow flavors to meld together and also give your mixture time to firm up making them easier to work with.
Finally, don’t forget about the sauce! In making it, always taste as you build flavors so that you can adjust where necessary. Remember that getting the balance between sweet and tangy can be tricky. If you find your sauce too sweet add vinegar or lime juice to counteract this while if its too tangy add extra brown sugar or banana!
Now that you have the recipe for the savory Southern Lobster Balls with mango banana ketchup sauce, it’s time to answer some frequently asked questions (FAQs) regarding this delectable dish. From ingredient substitutions to cooking tips and nutritional information, I’m here to help you every step of the way. So let’s dive into some FAQs and get ready to impress your party guests with this scrumptious appetizer.
Is banana ketchup and banana sauce the same?
A widely renowned sauce in the Philippines is banana ketchup, typically created from mixing bananas, vinegar, sugar and spices. Although its original color is usually a yellowish-brown, it is often tinted red to imitate the appearance of tomato ketchup.
What’s the difference between banana ketchup and tomato ketchup?
It’s no surprise that banana ketchup shares a striking resemblance to tomato ketchup, albeit with a much sweeter taste. The sweetness and tangy flavor profile is reminiscent of the popular sweet and sour sauce. Recently, I had the opportunity to try both the original and hot and spicy versions of Jufran Brand Banana Sauce on several dishes like hot dogs, french fries, and Filipino spaghetti. This experience gave me a good understanding of the sauce’s versatility and taste.
What is the purpose of banana ketchup?
When it comes to condiments, banana ketchup is a unique and delicious option that offers a sweet and tangy flavor profile. Similar to the classic tomato ketchup, the blend of vinegar and spices creates a perfect balance of sweet and sour notes. Banana ketchup is typically used as a pairing to savory and salty dishes to prevent the sweetness from becoming overpowering.
How was banana ketchup made?
Through her culinary creativity, she would later become celebrated for her heroic efforts during wartime. One of her innovations included a sauce made from mashed bananas, vinegars, and spices, which was transformed from an unappetizing brownish-yellow to a more appetizing hue through the addition of a touch of red dye. This sauce, which is now famously known as banana ketchup, has become a staple in many households.
It’s time to put those aprons on and get ready to impress your guests with these scrumptious Southern Lobster Balls with Mango Banana Ketchup Sauce. I hope this recipe article was able to provide you with detailed instructions, tips, and recommendations for making this delectable treat.
By using the right blend of spices and ingredients, you’ll end up with a dish that’s a total game-changer at any party or gathering. You don’t want to be left behind when it comes to offering something unique and delicious that keeps your guests raving about your hosting skills.
This recipe is not only easy to follow but can also be prepared ahead of time and stored in the fridge until you’re ready to serve. Feel free to experiment with substitutions and variations by adjusting the spices and flavors according to your taste preferences. But don’t forget the show-stopper – the Mango Banana Ketchup Sauce!
In conclusion, trust me when I say, these Southern Lobster Balls with Mango Banana Ketchup Sauce will have your guests begging for more! So, grab some lobsters, bananas, mangoes, tomato paste, garlic cloves and make this recipe come alive in your kitchen today!
Southern Lobster Balls W/ Mango Banana Ketchup Sauce Recipe
Mango Banana Ketchup Sauce
- 2 mangoes, peeled and coarsely chopped
- 1 very ripe banana, peeled and coarsely chopped
- 1/4 cup finely diced sweet onion
- 1 tablespoon tomato paste
- 1 garlic clove, chopped
- 1 teaspoon kosher salt
- 2 tablespoons light brown sugar, packed
- 1 tablespoon molasses
- 1/4 cup balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon ground chipotle chile pepper
- 1/4 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1/4 teaspoon freshly-grated nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup water
- 1 cup coarse breadcrumbs or 1 cup panko breadcrumbs
- 1/2 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dill weed
- 1/2 teaspoon lemon pepper
- 1/2 teaspoon kosher salt
- 1/3 cup parmesan cheese
- 1 teaspoon lemon juice
- 8 ounces raw lobster meat, finely chopped
- 1/4 cup green bell pepper, finely chopped
- 1/2 small sweet onion, finely chopped
- 3 eggs, well beaten
- canola oil (for frying)
- For the sauce:
- Place the mangoes, bananas, sweet onions, tomato paste, garlic, salt, brown sugar, molasses, balsamic vinegar, and Worcestershire sauce in a food processor and pulse until pureed.
- Transfer puree to a saucepan.
- Add ground chipotle pepper, ginger, cinnamon, allspice, nutmeg, cloves, and water. Stir to combine.
- Bring to a low boil. Reduce heat and simmer, stirring often, for 15 minutes.
- Let cool to room temperature to serve.
- Cover and refrigerate leftovers and use within two weeks.
- For the lobster balls:
- Whisk together bread crumbs, flour, baking powder, garlic powder, dill weed, lemon pepper, salt, and Parmesan cheese.
- Stir in lobster, bell pepper, onion, and eggs until well-combined. Let rest for 15 minutes.
- Heat 1/2-inch of oil in a heavy skillet to 375°F or preheat a deep-fryer. Roll lobster mixture into balls about 1-1/2 inches in diameter. Deep-fry until golden brown.
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!