Lobster Puffs Maine-Style

This is an excellent way of using lobster, which I learned from the locals when I was living on the East Coast of the U.S. If you don’t use lobster meat, you can just as easily use crayfish or shrimp.


  • 4 cups all-purpose flour
  • 1 tbsp baking powder
  • tsp salt
  • Good pinch of grated nutmeg
  • Large pinch of dried thyme
  • 1 extra large egg
  • 1 cup milk
  • 8 oz (about cups) freshly cooked lobster meat, cut into small pieces
  • Oil for deep frying


Sift the flour, baking powder, salt, nutmeg, and thyme into a mixing bowl. Beat the egg and mix it with the milk, then stir it into the dry ingredients. Beat until a smooth batter is formed. Add the lobster meat. Leave to stand for at least 30 minutes in a cool place.

Heat clean oil to 375°F. Drop the lobster mixture from a tablespoon into the oil and fry until round and puffed out. Drain the puffs on paper towels. Serve at once with a side dish of tartar sauce.