Lobster Donuts

Lobster Donuts

I was thinking about some of the best lobster rolls I have had, and I kept coming back to the Eventide roll on a steamed bun. I was trying to think of other soft pillowy breads to serve a lobster roll on, and I thought of this donut idea. It was one of those ideas I needed to make immediately, so I sourced some live Maine lobsters here in Columbus and got cooking!

Tasty lobsters steamed and ready to eat.

The donut “filling” was just lobster and butter.

Fry the donuts for a few minutes.

Then make a cut about half way through the middle so you can stuff them nice and full.

The donut “glaze” was mayo, lemon juice, and garlic. The “sprinkles” were chive and Korean chili flakes.

I loved these donuts! The lobster was so flavorful and soaked in butter and it went so well with the soft donut! I loved the mayo topping cause it made it look like a real donut, but also brought together the flavors of a hot butter lobster roll and cold mayo lobster roll into each bite.

Lobster Donuts

Fresh fried donuts stuffed with buttery lobster and topped with some mayo based “glaze”
Prep Time30 minutes
Cook Time20 minutes
Dough Rising2 hours
Total Time2 hours 50 minutes
Servings: 10 donuts



  • 2 3/4 cups flour
  • 1 packet instant yeast
  • 3 tablespoons sugar
  • 1 pinch salt
  • 1 cup milk
  • 1/2 stick butter melted
  • 1 egg
  • 1 egg yolk
  • oil for frying


  • 3 1 1/2 pound lobsters steamed and meat removed
  • 1/2 stick butter melted


  • 1 cup mayo
  • 1 lemon juice
  • 1 clove garlic grated
  • chopped chives
  • Korean chili flakes


  • Make the dough- Mix the flour, yeast, sugar, and salt. Pour in the milk and melted butter. Stir to combine. Add in the egg and yolk and continue to stir. Pour on to the counter and knead for about 7 minutes until smooth to the touch. (you could also do this in a stand mixer) Put into a greased bowl covered with plastic wrap and allow to rise for 2 hours or until at least doubled in size.
  • Roll out the dough to about a half inch thin and cut out donut rounds. Place on a floured surface and brush with melted butter. Cover and allow to rise about an hour.
  • Bring oil to 350 and fry the donuts in batches, about 1 or 2 minutes per side. Remove from oil to a paper towel or drying rack.
  • Use a knife to make a cut about half way through the donuts, opening them up for stuffing
  • Mix the lobster meat with the melted butter and stir to combine. Warm this mixture up in a frying pan if needed. Season with salt to taste. Stuff the meat into the donuts.
  • Mix the mayo, lemon juice, and garlic in a bowl. Season with salt. Drizzle this mixture over the stuffed donuts. Top with chive and chili flake.

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