Lobster Croquettes with Saffron Aioli
Lobster Croquettes with Saffron Aioli
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 608
- Total Fat
- 41
- Saturated Fat
- 7
- Carbohydrates
- 44
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 17
- Cholesterol
- 181
- Sodium
- 581
- Total: 1 hr 25 min (includes cooling time)
- Active: 1 hr 5 min
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 608
- Total Fat
- 41
- Saturated Fat
- 7
- Carbohydrates
- 44
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 17
- Cholesterol
- 181
- Sodium
- 581
- Total: 1 hr 25 min (includes cooling time)
- Active: 1 hr 5 min
Ingredients
Saffron Aioli:
1 large egg yolk
1 teaspoon Dijon mustard
1/2 teaspoon coarse salt
Pinch of cayenne
2 tablespoons freshly squeezed lemon juice (from about 1/2 lemon)
3/4 cup vegetable oil
1/2 cup extra-virgin olive oil
1 teaspoon saffron
Lobster Croquettes:
1 1/2 pounds cubed Idaho potatoes (about 2 large)
2 tablespoons unsalted butter
1 tablespoon cream
4 large eggs, divided
1/4 cup finely chopped parsley
1/4 cup finely chopped green onion
1/2 teaspoon salt
1/4 teaspoon cayenne
3/4 pound cooked chopped lobster meat
Vegetable oil, for frying
1 cup all-purpose flour
5 teaspoons Creole seasoning, such as Emeril's Original Essence, plus more for seasoning if desired
6 tablespoons milk
1 1/2 cups fine dry breadcrumbs
Directions
Special equipment:
a deep-fry thermometer- For the saffron aioli: Combine the yolk, mustard, salt, cayenne and lemon juice in a small bowl. If necessary, secure the bowl to the work surface by setting a damp kitchen towel underneath. Slowly drizzle in the vegetable oil with one hand while whisking vigorously with the other to form an emulsion. Repeat with the extra-virgin olive oil. Whisk in the saffron. Use immediately or store covered in the refrigerator for up to 3 days.
- For the lobster croquettes: Add the potatoes to a small pot and cover with water. Bring to a boil, reduce the heat to medium-low and cook until just fork-tender, about 4 to 5 minutes. Drain, return to the pot and let sit 10 minutes. Mash the potatoes with a potato masher until fairly smooth. Heat the butter and cream until butter is melted and stir into the mashed potatoes.
- Lightly whisk 2 of the eggs and stir them into the potatoes along with the parsley, green onion, salt and cayenne and mix until well blended. Fold in the lobster meat.
- Fill a large heavy pot half of the way with vegetable oil and heat to 350 degrees F.
- Combine the flour and 2 teaspoons of the Creole seasoning in a small bowl. In another bowl, combine the remaining 2 eggs with the milk and 1 teaspoon of the Creole seasoning. In a third bowl, combine the breadcrumbs with the remaining 2 teaspoons Creole seasoning.
- Portion the croquettes into heaping 2-tablespoon balls and then form them into 3-inch logs. Roll first to coat evenly in the flour mixture, then dip in the egg wash, and dredge in the bread crumbs. Set aside on a baking sheet.
- In batches, deep-fry the croquettes until golden, about 3 minutes. Using a slotted spoon, transfer the fritters to a paper towel-lined baking sheet. Season with additional Creole seasoning if desired and serve immediately with the saffron aioli.
Looking for Something Else?
Megan R.
<div>My 1st time making Croquettes and this recipe worked perfectly , I loved the creole spice which I had not used before . Only thing I did was to leave the balls bind for a while before deep frying.</div><div>very yummy</div>
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