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Lobster Recipes
Entrees
Maine-iac
Lobster Croquettes
4 Tablespoons butter
1 shallot, finely chopped
1 garlic clove, finely chopped
1.5 cups Maine lobster meat chopped
1/4 cup cooked potato diced
1/4 cup prepared risotto – recipe follows
1 teaspoon Italian parsley chopped
To taste, kosher salt
To taste, fresh ground black pepper
4 cups pure corn oil
1 cup all purpose flour
2 eggs beaten
1 cup seasoned bread crumbs
1 cup olive oil
1 egg
1 teaspoon Dijon mustard
1/2 Tablespoon whole capers
1/2 teaspoon paprika
To taste, salt
To taste, fresh ground pepper
For garnish, whole capers
For garnish, lemon slices
For the croquette filling, heat a small sauce
pan over low heat, add butter, the shallot,
garlic and cook, stirring until ingredients
are softened but not browned. Set aside. In a
medium bowl combine lobster, potato, rice,
parsley, salt and pepper to taste, and butter
mixture, and stir to combine. Refrigerate for
24-48 hours. This will intensify the lobster
flavor.
Prepare to fry the croquettes by placing the
corn oil in a sauce pan, the oil should be 2.5
- 3 inches deep. Heat the corn oil to 300
degrees. Remove lobster mix from refrigerator
and working quickly, form the mix into small
balls about 1 to 1.25 inches in diameter. Roll
the lobster balls in the flour to dry, then in
the egg wash and then in the seasoned bread
crumbs to coat. Roll them in your hand again
to be certain they are round.
Prepare dipping sauce by combining olive oil,
egg, mustard, capers, paprika, salt, and
pepper in a tall measuring cup and blend with
a hand blender from the bottom up. Set aside.
Gently drop 4 to 6 croquettes at a time in the
hot corn oil. Cook until golden brown. The
should be ready in 1 minute. If the oil is too
hot or cool the croquettes will come apart.
Place 4 or 6 Maine-IAC Lobster Croquettes on a
plate, decorate with dipping sauce and garnish
with whole capers and lemon.
Prepared Risotto
2 Tablespoons butter
1 teaspoon olive oil
1 teaspoon garlic minced
16 ounces chicken broth
1/2 cup Arborio rice
In a medium saucepan, melt butter with olive
oil and garlic. Place rice in pan and gently
cook until golden brown. Add chicken broth to
cover rice and simmer on medium heat. Stir
each time more liquid is added. Just before
liquid is gone, add more liquid to cover.
Continue until rice is tender, but firm and
all chicken broth is gone, about 20 minutes.
Set aside to cool.
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Questions and wholesale inquiries
1-800... or
ayup@coastallobster.com