Lobster Croquettes Recipes

FISH AND LOBSTER CAKES

Steps:

• Preheat the oven to 200 degrees F.
• Heat 3 tablespoons of the butter in a large (12-inch) saute pan over medium-high heat. Add the onion, celery and bell pepper and cook over medium heat for 8 to 10 minutes, stirring occasionally, until tender. Place the fish on top of the vegetables and add the cream, 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a boil, lower the heat, cover and simmer for 6 to 12 minutes (depending on the thickness of the cod), until the fish is just cooked. Set aside in the pan for 10 minutes, then flake the fish into large pieces with a fork.
• Put 2 cups of the panko in a large bowl. Add the cod mixture, including the cooking liquid, the dill, mayonnaise, mustard, lemon zest, eggs, lobster, 2 teaspoons salt and 1 teaspoon black pepper and mix gently.
• Using a 2 1/4-inch ice cream scoop as a measure, shape the mixture into 14 (3-inch) fish cakes. Place the remaining 2 cups of panko on a plate and coat the cakes all over, patting the coating to adhere. Wipe the saute pan clean with a paper towel and heat 2 tablespoons of the butter and 2 tablespoons of oil in the pan over medium heat. Place 5 cakes in the pan and cook for 5 minutes on each side, until nicely browned on both sides. Transfer the cakes to a sheet pan and keep them warm in the oven for up to 15 minutes. Repeat, adding more butter and oil, until the entire mixture is cooked. Serve hot with the remoulade sauce.
• Remoulade Sauce: Place the mayonnaise, cornichons, mustard, vinegar, 1 1/2 teaspoons salt and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Pulse a few times until the cornichons are finely chopped (not pureed). Transfer to a sealed container and refrigerate for up to 5 days.

LOBSTER CROQUETTES

Steps:

• Stock: Prepare bouquet garni by placing thyme, parsley and bay leaf inside leek, roll up and secure with kitchen string or elastic from lobster claw. Place bouquet garni in 3 quarts of water, add diced carrots, celery, onion, cayenne pepper, peppercorns and salt. Bring to boil and let simmer until fragrant. Submerge whole lobster into stock one lobster at a time. This ensures a more flavorful stock. Cook for 2 mins every 100 gm so approx 10 minutes for a one pound lobster. Remove with slotted spoon and repeat for each lobster. Allow lobster to cool on it's back. Once lobster is cooled, remove all the meat from the claws and tails and chop finely. Set meat aside. Return lobster shells to stock pot and simmer for 1 hour or until flavor is robust. Strain and reserve stock Prepare Filling: Melt butter in large saucepan Add flour a little at a time until well mixed (roux) with no lumps.. Slowly add lobster stock allowing each addition to mix and thicken. When all the stock is used, add juice of lemon. Mix well and heat until thickened. Remove roux from heat, add egg yolks. Stir in chopped lobster. Place in glass dish, cover and store overnight in refrigerator. Using a large soup or med size serving spoon, scoop lobster filling and lightly toss in hands back and forth creating an oval shaped ball. Roll in flour Dip roll into whipped egg whites. Dip roll into fine bread crumbs. Continue with lobster filling until all are done. Deep fry at 350 degrees Fahrenheit or 190 degrees Celsius for approx 3 - 4 minutes until brown. 8 - 9 minutes if frozen. Serve with lemon wedges. Enjoy!

LOBSTER CAKES

Steps:

• In a large skillet over medium-high heat, melt the butter.
• Add in the onion, garlic, and carrots; saute and stir frequently for 3 minutes or until onions are soft.
• Add in the bell peppers and saute another 2 minutes.
• Add in the lobster meat and cook 1 minute or until heated through; Set aside to cool for 10-15 minutes.
• Transfer lobster mixture to a large mixing bowl.
• Add in eggs, mayonnaise, parsley, and salt and pepper to taste; stir to mix well.
• Add 1 cup of bread crumbs to lobster mixture; toss to mix.
• Add more breadcrumbs if needed so that mixture barely holds it shape.
• Take 1/4 cup lobster mixture and shape cakes by hand.
• Pour oil into a large nonstick skillet to 1/4 inch depth; heat over medium heat.
• When very hot, add lobster cakes.
• Cook for about 3 minutes per side (for a 1-inch thick cake) or until golden brown on both sides.
• Remove from skillet and drain on paper-towel lined plate.
• Serve warm with your favorite sauce--we like honey mustard sauce.