Lobster croquettes
For those who still believe that croquettes are old-fashioned things or that they only serve to take advantage of roasted or cooked leftovers, here is a recipe that uses lobster meat to create a true delirium of gustatory pleasure.
If you want to start the New Year with a recipe that will leave everyone stunned, this will be your star starter. I also explain at the end of the post how to create perfect croquettes using molds.
By the way, the croquette is a French invention and the name comes from "crocant", that is, crunchy. This is a preparation that abroad believes to be Spanish, because it is almost not seen in France while in Spain they are omnipresent in restaurants and in homes.
INGREDIENTS (4/6 people)
- 250 g (9 oz) lobster or shrimp meat, cooked and finely chopped
- 50g (1.8 oz) butter
- 1 onion, finely chopped
- 100g (3.5 oz) flour
- 500 ml (2 and a half cups) of milk
- Nutmeg to taste
- Salt and pepper to taste
- 2 eggs (for coating)
- Breadcrumbs or panko*(for coating)
- Oil for frying (sunflower, corn or mixed with olive oil)
* Panko is white ground bread crumbs, that is, without any of the crust. You can buy it ready-made or make it by simply removing the crust from the bread and putting the crumb in the oven at 180 degrees for about 10 minutes until it dries. Then we put it through the processor or simply crush it in a bag and that's it. Panko is commonly used in Japanese cuisine and as an advantage it maintains the crunch much better when biting.
For those who have forgotten how to make croquettes, the first thing is to make a bechamel.
In a large skillet, melt the butter over medium heat.
Add the chopped onion and cook until transparent.
Add the sifted flour and mix well to form a roux, taking on a brownish color.
Pour in the milk gradually while stirring constantly to avoid lumps.
Cook the bechamel over low heat until it thickens.
At that moment we add the chopped lobster or shrimp meat and mix well.
Season with nutmeg, salt and pepper to taste. For those who are hesitant about salt, half a teaspoon should be enough.
We cook over very low heat for a few minutes so that the flavors mix.
Now comes the process that will create the "perfect croquette" and that has to do with the cold.
First we let the bechamel come to room temperature. At that point we transfer the mixture to a container and let it cool in the refrigerator for at least 2 hours or until firm. In fact, if you put them in the freezer for about 15 minutes before starting to shape them, it's almost better. My trick is that when they are at 4 degrees it is time to make the individual croquettes (if you shape them "by hand" it should hurt a little because of the cold).
With the cold mixture, we can now form small croquettes with our hands. My recommendation is that if you are going to have a commitment lunch or dinner, it is best that you make the croquettes with some type of mold. There are many types, even with interchangeable molds.
We coat each croquette in beaten egg and then in breadcrumbs, making sure they are completely covered.
If you want them to last even a long time without becoming soft and losing their crunch, you can pass them first through egg, then through breadcrumbs, again through egg and finally again through breadcrumbs. This creates a double layer that insulates much better although it uses twice as much egg and breadcrumbs, of course.
Another trick is to use coarse breadcrumbs, not flour type. This will keep the kibble in better condition much longer.
Heat oil in a frying pan over medium-high heat.
We fry the croquettes until they are golden and crispy on the outside.
We remove and place on absorbent paper to eliminate excess oil, without piling them up or touching each other.
If for some reason a certain amount of time is going to pass between frying and serving, it is best to turn on the oven (not the microwave) at 50 degrees (122 F) and insert them so that they remain freshly made.
Although the croquettes are served alone, without any type of sauce, they can be accompanied with a special one so that the diner can dip the pieces in it if they wish. They can be slightly spicy sauces or even Greek tzatziki (yogurt with cucumber and garlic)
And the method that I have explained to you is almost the same for any type of croquette, with some variations required by the product, but it is used to make croquettes with ham, cheese, stew, fish such as salmon or cod, etc.
The best of all is when the guests break the cover of the croquette and the steaming bechamel filled with lobster meat or the seafood of your choice appears. The look of happiness on their faces is priceless.
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