Tips for Perfect Lobster-Stuffed Biscuits
- Cool the filling slightly before stuffing so it’s thick and less likely to leak during baking.
- Seal seams firmly and place biscuits seam‑side down to keep the lobster mixture inside.
- Don’t overwork homemade biscuit dough; minimal handling keeps it tender and fluffy.
- Add a little grated Parmesan or cheddar to the dough if you want a “Cheddar Bay”‑style biscuit base.
FAQs
Can I use other seafood instead of lobster?
Yes. Crab, shrimp, or a mix of crab and shrimp work very well and are often used in similar stuffed biscuit or bread bomb recipes. Adjust seasoning to taste.
Can these be made ahead?
You can assemble the stuffed biscuits and refrigerate them for a few hours before baking. Brush with garlic butter just before they go into the oven and bake until golden. Reheat leftovers briefly in a hot oven or air fryer to re‑crisp.
Do I need to pre‑cook the lobster?
Yes. Use cooked lobster meat (from tails, claws, or pre‑picked meat). The oven time is to heat through and brown the biscuits, not to fully cook raw shellfish.
Why You’ll Love This Recipe
Garlic Butter Lobster-Stuffed Biscuits turn simple biscuit dough into decadent little seafood parcels, with buttery lobster, lemon, and herbs in every bite. They’re impressive to serve yet straightforward to make, and the same method adapts easily to other fillings, from crab and shrimp to cheesy garlic chicken.