Garlic Butter Lobster-Stuffed Biscuits

Garlic Butter Lobster-Stuffed Biscuits tuck a rich, creamy lobster filling inside fluffy, golden biscuits brushed with garlic butter. They’re luxurious enough for holidays or date nights but use simple shortcuts like canned biscuit dough if you want them fast.​

The filling combines buttery sautéed lobster with cream cheese, mayo, lemon, and herbs, while the biscuits bake up tender and soak in a final drizzle of garlicky butter. Serve them warm as an appetizer, brunch dish, or with a simple salad for an indulgent main.​

Ingredients

Lobster filling

• 300 g cooked lobster meat, chopped
• 2 tablespoons butter
• 2 cloves garlic, minced
• 2 tablespoons cream cheese
• 3 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon paprika
• 1 tablespoon chopped fresh parsley
• Salt and pepper, to taste​

Biscuit options

Quick method (canned dough):

• 1 can refrigerated biscuit dough (8 pieces)

Homemade biscuits:

• 2 cups all‑purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold butter, cubed
• 3/4 cup cold milk or buttermilk​

Garlic butter brushing

• 4 tablespoons melted butter
• 2 cloves garlic, grated or very finely minced
• 1 tablespoon fresh parsley, chopped
• Pinch of paprika​

Step‑by‑Step Instructions

1. Make the lobster filling

1. Melt 2 tablespoons butter in a skillet over medium heat.
2. Add minced garlic and sauté about 30 seconds until fragrant, not browned.
3. Reduce heat to low and stir in cream cheese, mayonnaise, lemon juice, paprika, salt, and pepper until smooth.
4. Gently fold in chopped lobster and parsley just until coated.
5. Remove from heat and let cool slightly so it thickens.​

2. Prepare the biscuit dough

If using canned biscuits:

• Separate biscuits and flatten each into a disk 8–10 cm across with your hands or a rolling pin.

For homemade biscuits:

1. Heat oven to 200°C (about 400°F). Line a baking sheet with parchment.
2. In a bowl, whisk flour, baking powder, and salt.
3. Cut in cold butter with a pastry cutter or fingers until the mixture looks like coarse crumbs.
4. Stir in cold milk just until a soft dough forms; don’t overmix.
5. Turn dough onto a floured surface, pat about 1.5–2 cm thick, and cut into 8–10 rounds. Gently flatten each round into a disk for stuffing.​

3. Stuff and shape the biscuits

1. Place about 1–2 tablespoons of cooled lobster filling in the center of each dough disk.
2. Bring the edges up and over the filling, pinching well to seal.
3. Shape into a ball or slightly oval “bomb” and place seam‑side down on the prepared baking tray, leaving space between them.​

4. Bake with garlic butter

1. Stir together melted butter, grated garlic, parsley, and paprika.
2. Brush each biscuit lightly with some of the garlic butter.
3. Bake at 200°C for 15–18 minutes, or until biscuits are puffed and deeply golden.
4. Immediately brush generously with the remaining garlic butter as soon as they come out of the oven.​

Let cool a few minutes before serving—the filling will be very hot.

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