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Southern Lobster Balls W/ Mango Banana Ketchup Sauce

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“'s Home Cooking blog: "This ketchup is a sauce that combines the sweetness of mangoes and bananas with an exotic spiciness. Serve as a dipping sauce for fritters, shellfish, pork, chicken, sausage, ham, or appetizer meatballs. Cook this up in less than 30 minutes. It will keep for up to two weeks in the refrigerator. Lobster balls make a great party appetizer, but you can also serve this dish as an entree. They are loaded with lobster and chock full of flavor from savory vegetables, Parmesan cheese, and herbs."”

Ingredients Nutrition


  1. For the sauce:
  2. Place the mangoes, bananas, sweet onions, tomato paste, garlic, salt, brown sugar, molasses, balsamic vinegar, and Worcestershire sauce in a food processor and pulse until pureed.
  3. Transfer puree to a saucepan.
  4. Add ground chipotle pepper, ginger, cinnamon, allspice, nutmeg, cloves, and water. Stir to combine.
  5. Bring to a low boil. Reduce heat and simmer, stirring often, for 15 minutes.
  6. Let cool to room temperature to serve.
  7. Cover and refrigerate leftovers and use within two weeks.
  8. For the lobster balls:
  9. Whisk together bread crumbs, flour, baking powder, garlic powder, dill weed, lemon pepper, salt, and Parmesan cheese.
  10. Stir in lobster, bell pepper, onion, and eggs until well-combined. Let rest for 15 minutes.
  11. Heat 1/2-inch of oil in a heavy skillet to 375°F or preheat a deep-fryer. Roll lobster mixture into balls about 1-1/2 inches in diameter. Deep-fry until golden brown.

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