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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 5mins
Ingredients:
14
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes