Lobster Croquettes
Easy to eat, the picking is done! From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking/preparation time approximate.
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 1egg yolk
- 2
- 1
- 1tablespoon chili sauce
- 1⁄4teaspoon salt
- 1⁄4teaspoon prepared mustard
- 2
- breadcrumbs
- oil or fat, for frying
White Sauce
- 4tablespoons butter
- 4tablespoons flour
- 1⁄2teaspoon salt
- 1⁄8teaspoon pepper
- 1cup milk
Advertisement
DIRECTIONS
- White Sauce: Melt butter and blend in dry ingredients. Add milk gradually, stirring constantly until mixture thickens.
- Pour a little of the hot white sauce over the beaten egg yolk.
- Return to the pan and cook for a minute; remove from heat.
- Add lobster, parsley, chili sauce, salt and mustard.
- Chill.
- When cold enough to hold shape, form into cone shapes or balls.
- Preheat oil or fat to 375F in a fryer or large saucepan.
- Dip croquettes into the beaten eggs, then in bread crumbs.
- Fry in hot fat until golden; drain on paper towels.
- Variation: omit chili sauce and mustard; add 2 tablespoons of lemon juice, 1/8 teaspoon cayenne and a dash of nutmeg.
Advertisement