Chef Antonio Arrabal shows us the perfect and easy recipe to make delicious Lobster Croquettes. Because making croquettes is easy, and with a few tricks you will get the perfect croquettes: thanks to the clear explanations, the chef's step -by-step, and his tricks and tips so you don't fail, you will see that you get restaurant croquettes easily.
With this delicious recipe for Lobster Croquettes brought to us by chef Antonio Arrabal*, you are going to see how making exquisite croquettes is quick thanks to the Le Tube De Buyer Gun , and getting a restaurant batter at home has no secret.
As the goal of a great croquette is a creamy interior and a crispy exterior , a tool like the De Buyer Fryer with Basket can be essential to achieve perfect croquettes.
We hope that with this video and the step by step you will start making croquettes from now on. You will see how delicious they are!
*Antonio Arrabal is a chef at his restaurant "La Jamada", but he is known throughout the territory since he was second runner-up in the first edition of Top Chef Spain and has also been the winner of the International Cooking with Truffle Award, among others.
- 70 grams of butter
- 75 grams of flour
- 1/2 chopped onion
- 1/2 liter of milk
- 1 raw lobster tail
- 30g Kimchi sauce
- Salt and pepper to taste
- Heat the butter in a high-walled pot or saucepan.
- Work the butter until melted and add the onion.
- Slowly fry the onion over low heat.
- While the onion is poached, chop the lobster.
- Add the lobster to the pot when the onion is poached and cook it, stirring well.
- Add the flour, raise the heat a little and work it well so that it browns.
- With the toasted flour, add the milk and stir little by little so that the roux and milk are mixed.
- When it starts to boil, stir so that the mixture is well integrated.
- We continue until we see that it begins to thicken.
- Add the Kimchie and continue stirring until the dough comes off the walls. That is the indication to know that it is on point.
- We put the dough in the Le Tube De Buyer tank and let it cool.
- To prepare the croquettes, we put the outlet cover on the Le Tube tank without putting a nozzle and we fit the gun on the other end.
- We prepare a tray with flour to form the croquettes, a bowl with beaten egg and another with panko or breadcrumbs.
- Pull the trigger on Le Tube and drop a strip of dough onto the flour.
- With a lightly oiled knife cut portions of dough of the same size.
- Heat the oil in the De Buyer basket fryer .
- We shape the croquettes with the help of a little flour.
- Pass them through beaten egg, impregnating them well.
- We cover them with breadcrumbs or panko and reserve them for a few minutes in the fridge, while the oil heats up.
- Fry the croquettes in hot oil.
- When they are ready, lift the basket, supporting it on the fryer handles so that the oil drains.
- Remove the croquettes from the basket and place them on some absorbent paper to remove excess oil.
- We plate, serve and taste them!
- If we prepare the dough in a pot or in a saucepan with high walls, we will prevent it from splashing and we will make less mess.
- It is important that the onion is poached well, that it takes on a light toasted tone. This will give more flavor and is one of the bases in croquette recipes.
- We can choose how to chop the lobster, although if we cut it into very small pieces we will not appreciate it, so it is always better that these are rather medium-large.
- The temperature of the milk is indifferent and does not affect whether or not lumps are formed. It will only affect the cooking time. If it's cold it will take longer.
- To avoid lumps it is very important that the roux is well cooked. Giving the onion its time and toasting the flour is essential - not only so that the croquettes do not taste like it, but also so that the dough is homogeneous and without lumps.
- We can substitute the Kimchie or make another version of these croquettes, using some spicy, American sauce, Mexican Valentine sauce...
- We do not need to add salt or pepper to the dough, since the addition of Kimchie already provides enough flavor to the croquettes.
- When forming the croquettes it is important not to overdo it with the flour, removing any excess they may have before passing them through the egg, to prevent them from tasting like flour once fried.
- It is very important that the oil in which we are going to fry the croquettes is very hot. Both the De Buyer fryer and the oil have to gradually reach temperature.
- Once formed, we can let the croquettes rest in the fridge for a few minutes before frying them. The temperature contrast will give a crispier batter and a more honeyed interior. We will get the perfect croquette!
- By using the Le Tube De Buyer gun to form the croquettes, we guarantee that the size of all of them is as similar as possible. Which is important when frying them, since they will all be done at the same time.
- The De Buyer Fryer with basket helps us to fry the croquettes optimally. It allows us to fry them evenly as they are completely covered in oil and, without having to handle them, remove them from the oil by simply lifting the basket and letting it rest on the handles so that the croquettes drain all the oil.
- Regarding the De Buyer Le Tube gun , you should know that apart from making croquettes you can use it in countless recipes, since it comes with many different discs and heads, so it can also be used to make cookies, decorations, churros, etc. I strongly invite you to see it.