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Maine Lobster Beignets with Tomato Chutney
Submitted by: Jean-Georges Vongerichten, Jean Georges, Jo Jo and Vong restaurants, New York City 2000
INGREDIENTS: (6 servings)
1 Tablespoon grapeseed oil, plus more for frying
1 onion, peeled and chopped
2 pounds tomatoes, peeled, seeded and diced
1/3 cup red wine vinegar
1/4 cup sugar
1 Tablespoon coriander powder
1 Tablespoon paprika
10 ounces cooked Maine Lobster meat
1 cup all-purpose flour
1 cup potato starch
1 Tablespoon active dry yeast
½ teaspoon salt, plus more, to taste
1 cup pilsner beer
DIRECTIONS:
In a large pot over medium-low heat, warm 1 tablespoon oil. Add onion and cook, stirring occasionally, until tender, 15-20 minutes. Add tomatoes, vinegar, sugar, coriander and paprika; bring to a simmer; stirring occasionally, until thickened, 45-55 minutes. Remove from heat and let cool.
Slice Maine Lobster meat crosswise into ¼” thick medallions; keep chilled. In a deep-fry pan, heat oil to 350ºF.
In a bowl, combine flour, starch, yeast and ½ teaspoon salt; stir to mix. Add beer and stir. Drop a Maine Lobster medallion into batter, coat well and deep-fry until crispy and golden, 3-4 minutes. Fry 3-4 at a time (do not crowd pan). Sprinkle beignets with salt and serve hot with chutney.
NUTRITIONAL:
Per serving:
(before frying)
calories 335
carbohydrate 58.8 g
cholesterol 34 mg
total fat 3.7 g
protein 16.6 g
sodium 474 mg
dietary fiber 4.4 g
calcium 66 mg
Nutritional information provided by MasterCook. These profiles are meant to be approximate guides to nutrient contents of the recipe. Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers
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