Lobster Croquettes Food

LOBSTER CROQUETTES

Lobster Croquettes image

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.

Provided by Molly53

Categories Lobster

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 egg yolk
2 cups lobsters, chopped
1 teaspoon parsley, minced
1 tablespoon chili sauce
1/4 teaspoon salt
1/4 teaspoon prepared mustard
2 eggs, well beaten
breadcrumbs
oil or fat, for frying
4 tablespoons butter
4 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup milk

Steps:

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.

Nutrition Facts : Calories 111.6, Fat 8.7, SaturatedFat 4.9, Cholesterol 96, Sodium 322.8, Carbohydrate 5, Fiber 0.2, Sugar 0.3, Protein 3.4

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