Makes 10, please scale ingredients accordingly
- 300g cooked shelled lobster -chopped
- 1 tbsp unsalted butter
- 3 spring onions finely sliced
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
- ¼ tsp smoked paprika
- Small bunch flat leaf parsley
- ½ tsp salt
- 1 large egg
- 50g panko bread crumbs
- Vegetable oil to deep fry
- To Coat
- 2 eggs-beaten
- 150g panko bread crumbs
- Lime mayonnaise
- 2 limes
- 2 eggs yolks
- ½ tsp Dijon mustard
- 10g chardonnay vinegar
- 400ml light olive oil
As canape on sharing board or 4 per plate with piped mayonnaise.
Sauté spring onions in butter in a frying pan over high heat until softened. Transfer to a large bowl. Add mustard, garlic powder, Pcayenne pepper, smoked paprika, salt, lobster, 1 egg, and 1/4 cup panko and stir until blended.
Form mixture into balls and set them on an oiled baking sheet. Whisk remaining egg with 2 tbsp. water on a small plate.
Put remaining 1/2 cup panko on another plate. Dip balls in egg, then roll in panko.
Heat vegetable oil to 350 degrees. Deep fry in batches, turning often, until medium brown, 4 minutes.
Transfer croquettes to paper towels.
Lime Mayonaise: Remove the zest from both of the limes and cut in half. Place cut-side down in a hot, dry pan until blackened.
Allow to cool.