Lobster Meatballs

Who: Chef Ed McFarland

Instagram: @ChefEdMcFarland

Chef McFarland’s Guest Worthy Recipe: Ed’s Lobster Bar’s Lobster Meatballs


“Even if you’re not a red meat eater, this recipe proves that it’s possible to enjoy meatballs, thanks to my favorite ingredient — lobster. Mixed with our love for Italian food, I think this one is a hybrid masterpiece.”


2 loaves Italian bread

1 1/2 lbs cooked lobster, ground

5 eggs

1 Tbsp chopped garlic

1/2 bunch chopped parsley

1 Tbsp chopped parsley, for garnish

2 1/4 c grated cheese

Salt and pepper to taste

8 c marinara sauce

Olive oil


Remove crusts and soak the bread in water.

Place ground lobster, garlic, parsley, two cups cheese, salt, and pepper in a large mixing bowl.

Strain the bread using a colander and squeeze out any excess water. Break pieces of bread into bowl and mix together with other ingredients. Adjust seasoning if necessary, then add eggs and mix.

On the stovetop, use a saucepan to heat marinara sauce on low.

Pour olive oil into a frying pan so that is halfway filled, and cook on medium heat.

Gently form meatballs in your hands, making sure not to squeeze.

Fry meatballs until golden on both sides and place into the warm marinara sauce for approximately 10 minutes.

Garnish meatballs with remaining cheese and parsley. Serve over linguini if desired. 


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