Lobster Croquettes Food
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.
Provided by Molly53
Categories Lobster
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 14
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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