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Golden Buttery Lobster Balls




Source of Recipe


friend on internet


Recipe Introduction



mmmm so good!
Golden and luxurious, with tarragon and chive


List of Ingredients




The meat from a one and 1/4-Pound Lobster, Tails, Claws, Knuckle and Leg meat
1/4 Pound whole butter, softened
1 Tablespoon of fresh chopped tarragon
1 Tablespoon of fresh chopped chives
1 Cup of fine bread crumbs
1 Cup of Flour
3 whole eggs
1/4 cup of Cream
1 Shallot, Minced
Tarragon vinegar
Sauce béarnaise (optional)
Salt and cayenne pepper as needed






Recipe



The Lobster:
Poach the lobsters for 6 minutes to loosen the meat, shuck the lobsters saving the tail, claw, knuckle and leg meat. Reserve.

In a non reactive saucepan, briefly sweat one minced shallot in a small amount of butter, add ½ cup of tarragon vinegar and reduce until almost dry. Let cool and reserve.

Using the mixer with the paddle attachment, soften the 4 ounces of Butter, add the reduced shallot mixture, salt, cayenne, tarragon, chives, mix until well incorporated. Scrape the butter mixture out into a separate bowl and add the diced lobster knuckle, claw and leg meat, mixing well. Scoop the mixture into equal sized balls, shape them into rounds and put them into the freezer to cool.

Prepare an egg wash with the eggs and cream.

Set up a breading procedure and coat the balls with flour, egg and breadcrumbs (you may choose to double bread them by going back into the egg wash and breadcrumbs again) return them to the freezer.

Fry the Balls in hot vegetable oil ( 350 degrees) until golden and crispy, serve over herbed mashed potato, and garnish with lobster claw and chives.