Croquettes of Lobster
- Meat of 1 fine lobster well boiled
- 2 eggs
- 2 tablespoons of butter
- 1/2 cup of bread crumbs
- 1 teaspoonful of anchovy sauce.
- Yolks, 2 eggs boiled and rubbed to powder, then beaten into the butter
- 1 teaspoon of lemon juice
- Pinch of mace and lemon peel
- Yolks of 2 raw eggs beaten very light
- Salt and cayenne pepper
Mince the meat, work in the butter, melted, but not hot; then the seasoning, the raw eggs, and lastly the bread crumbs. Make into oblong balls, set on the rice for two hours and fry quickly in deep cottolene. Drain them of every drop of fat by rolling each, for an instant, very delicately upon a hot, clean cloth. Be sure your dish is well heated. Crab croquettes are made in the same manner.
Submitted by Jun 14, 2009
31 min 60 min 91 min
31 min 60 min 91 min