Claremont Lobster Croquetas
4 T. unsalted butter
1/3 cup chopped leeks (white part only)
1 C. milk
1 1/2 c. flour, seasoned with a dash of salt, pepper, cayenne and nutmeg
1 lb. lobster meat (tail and claw), chopped
1 T. cognac
Two eggs, beaten
3/4 C. bread crumbs
4 T. canola oil
Cilantro leaves, for garnish
In a medium saucepan over medium heat, melt the butter. Slowly cook the leeks
for 4 minutes, being careful not to brown.
In a blender, mix half the flour and the milk until well combined. Add batter to
the saucepan and cook, whisking constantly, over medium heat, until it thickens
to the texture of pancake batter. Remove from the heat and add lobster and
cognac. Let the batter rest for an hour.
In three bowls place the remaining c. flour, the beaten eggs and the
breadcrumbs. Shape the lobster batter into 2-ounce patties, dip in the flour,
the egg and the breadcrumbs and reserve on a lightly oiled platter.
Heat the canola oil in a large saute pan over medium-high heat. Lightly fry the
patties for 2 minutes on each side. Don't overcrowd the pan; cook them in
batches if necessary. Garnish with the cilantro leaves. Serve immediately. Makes
8 appetizer servings.
Claremont Cafe, 535 Columbus Ave., Boston