INGREDIENTS:
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
Prepared Risotto
2 Tablespoons butter
1 teaspoon olive oil
1 teaspoon garlic minced
16 ounces chicken broth
1/2 cup Arborio rice
DIRECTIONS:
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 Maine 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 Maine 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 Maine Lobster mix from refrigerator and working quickly, form the mix into small balls about 1 to 1.25 inches in diameter. Roll the Maine 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. They 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
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.
