New Jersey Lobster Beignets

PREP: 15 MINS (plus frying time) | YIELD: 30 Mini beignets


Recipe by Chef Casey Pesce

PREP: 15 MINS (plus frying time)

YIELD: 30 Mini beignets


  • 2 cups Cooked lobster meat, chopped
  • 1 cupAll-purposeflour2 Eggs, lightly whisked
  • 1 ½ Tbsp. Baking powder
  • ½ cup Whole milk
  • ¼ cup Redpeppers, finely diced
  • ¼ cup Red onion, finely diced
  • 2 Tbsp. Tarragon (fresh), chopped
  • 1 tsp. Smoked paprika
  • ½ tsp. Celery seed
  • ½ tsp. Worcestershire sauce
  • 3 dashes Apple Street Kitchen hot sauce
  • ½ tsp. Salt
  • ½ tsp. Black pepper.



  1. In a mixing bowl, combine the flour, baking powder, and dried spices.
  2. Form a well in the middle of the dry ingredients and add the eggs and milk to thecenter of the well.
  3. Whisk to combine the eggs and milk.
  4. Whisk together the flour mixture until evenly incorporatedbut not overmixed.
  5. Stir in the peppers, onions, tarragon, Worcestershire and Apple Street Kitchenhot sauce.
  6. Refrigerate for 30 minutes.
  7. Fill fryer with vegetable oil and preheat to 350 degrees.
  8. Carefully place 1 teaspoon of the batter into the frying oil and cook for 2-3minutes on each side. Fry in small batches.
  9. Place fried beignets on a wire rack (or paper towels) to drain.

Serve with remoulade or tartar sauce

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