Rock lobster croquettes

AT A GLANCE

  • Serves 6 people

  • 60 gm butter, coarsely chopped
  • 125 gm plain flour, sieved
  • 500 ml (2 cups) milk
  • 165 gm green rock lobster tail meat, finely chopped (see note)
  • 1½ tsp finely chopped chives
  • For deep-frying: sunflower oil
  • 2 eggs, lightly beaten, for egg wash
  • 85 gm Japanese breadcrumbs (see note)
  •  
  • Sauce verte
  • 100 ml extra-virgin olive oil
  • 6 cornichons, finely chopped
  • 1 garlic clove, peeled, finely chopped
  • 1 tbsp salted capers, rinsed in warm water, drained
  • 2 anchovy fillets
  • 1 tbsp lemon juice
  • ½ cup (firmly packed) flat-leaf parsley leaves
01   Melt butter in a large saucepan, add 75gm of flour and cook over medium heat for 2 minutes, remove from heat and set aside in saucepan.
02   In a separate saucepan bring 450ml milk to the boil, add lobster and remove from heat. Stand for 1 minute, then strain milk and set lobster aside. Gradually pour milk over flour mixture, whisking vigorously to ensure there are no lumps, season to taste with sea salt and freshly ground white pepper and cook over low-medium heat, stirring continuously, until mixture thickens (5-6 minutes). Remove from stove and cool for 3 minutes, then stir through chives and lobster. Transfer to a shallow dish and refrigerate until chilled (1-1½ hours).
03   Meanwhile, for sauce verte, pulse all ingredients in a food processor to a coarse paste (don’t over process). Season to taste. Refrigerate until required. (Makes 160ml.)
04   Preheat oil in a deep-fryer or deep-sided saucepan to 180C. Place egg wash, breadcrumbs and remaining flour into separate bowls. Roll tablespoons of lobster mixture into balls, coat each in flour, then egg wash and finally breadcrumbs. Deep-fry croquettes in batches until golden (2-3 minutes). Serve immediately with sauce verte.
Note Rock lobster is available from fishmongers. If unavailable substitute with another green lobster. Japanese breadcrumbs, also known as panko, are available from Japanese grocers. If unavailable, substitute with dried breadcrumbs.

Recipe:

RUSSELL BLAIKIE, MUST WINEBAR

Photography:

JASON LOUCAS

Styling:

LISA FEATHERBY AND GERALDINE MUNOZ

Drinking Suggestion:

A WHITE BURGUNDY WILL WORK WELL BECAUSE ALTHOUGH THERE IS A LEVEL OF ACIDITY IT IS STILL QUITE TEXTURED. A COOL-CLIMATE CHARDONNAY WILL ALSO BE FINE. , suggested by EMMA SPUTORE

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