Lobster croquettes

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'll get perfect croquettes: thanks to the clear explanations, the step-by-step from the chef, and his tips and advice to avoid mistakes, you'll see that you can achieve restaurant-quality croquettes easily.

With this delicious recipe for Lobster Croquettes brought to us by chef Antonio Arrabal*, you'll see how making exquisite croquettes is quick thanks to the Le Tube De Buyer pistol, and achieving a restaurant-style breading at home has no secrets.

Since the goal of a great croquette is its creamy interior and a crisp outer breading, 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 start making croquettes right away. You'll see how delicious they are!

*Antonio Arrabal is a chef at his restaurant "La Jamada", but he became known nationwide after finishing as runner-up in the first edition of Top Chef España and has also won the Cocinando con Trufa International Award, among others.

Ingredients

• 70 gr of butter
• 75 gr of flour
• 1/2 chopped onion
• 1/2 liter of milk
• 1 raw lobster tail
• 30 gr of Kimchie sauce
• Salt and pepper to taste

Preparation

1. Heat the butter in a pot or saucepan with high sides.
2. Work the butter until it melts and add the onion.
3. Let the onion sweat slowly over medium-low heat.
4. While the onion sweats, chop the lobster.
5. Add the lobster to the pot when the onion is softened and cook it, stirring well.
6. Add the flour, raise the heat a little and work it well so it starts to toast.
7. With the toasted flour, add the milk and stir little by little so the roux and milk combine.
8. When it starts to boil, stir so the mixture integrates well.
9. Continue until you see it begin to thicken.
10. Add the Kimchie and continue stirring until the dough pulls away from the sides. That is the indication that it's at the right point.
11. Place the dough in the tank of the Le Tube De Buyer and let it cool.
12. To prepare the croquettes, put the exit lid without a nozzle in the Le Tube tank and fit the pistol on the other end.
13. Prepare a tray with flour to shape the croquettes, a bowl with beaten egg and another with panko or breadcrumbs.
14. Pull the Le Tube trigger and let a strip of dough fall onto the flour.
15. With a lightly oiled knife, cut portions of dough of the same size.
16. Heat the oil in the De Buyer fryer with basket.
17. Shape the croquettes with the help of a little flour.
18. Coat them in beaten egg, covering them well.
19. Cover them with breadcrumbs or panko and refrigerate them for a few minutes while the oil heats.
20. Fry the croquettes in very hot oil.
21. When they're done, lift the basket, resting it on the fryer's handles so the oil drains.
22. Remove the croquettes from the basket and place them on some paper towels to remove excess oil.
23. Plate, serve and enjoy!

De Buyer fryer with basket

Notes

• If we prepare the dough in a pot or saucepan with high sides, we will avoid splattering and make less mess.
• It's important that the onion is well sweated and acquires a slight toasted color. That will add more flavor and is one of the bases in croquette recipes.
• You can choose how to chop the lobster, although if you cut it into very small pieces you won't notice it, so it's always better that they are medium-large pieces.
• The temperature of the milk is irrelevant and does not affect whether lumps form or not. It will only affect cooking time. If it's cold, it will take longer.
• To avoid lumps it is very important that the roux is well cooked. Give the onion its time and toast the flour—this is essential not only so the croquettes don't taste of raw flour, but also so the dough is homogeneous and lump-free.
• You can substitute the Kimchie or make another version of these croquettes using some spicy sauce, American sauce, Mexican Valentina sauce...
• You don't 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's important not to overdo the flour, removing any excess before dipping them in the egg to avoid a floury taste once fried.
• It's very important that the oil in which you fry the croquettes is very hot. Both the De Buyer fryer and the oil need to gradually reach temperature.
• Once formed, you can let the croquettes rest in the refrigerator for a few minutes before frying them. The temperature contrast will give a crispier breading and a creamier interior. You'll get the perfect croquette!
• Using the Le Tube De Buyer pistol to form the croquettes guarantees that the size of all of them will be as similar as possible. This is important when frying, since they will all cook in the same time.
• The De Buyer fryer with basket helps ensure optimal frying of the croquettes. It allows us to fry them uniformly as they become completely covered in oil and, without handling them, remove them from the oil simply by lifting the basket and resting it on the handles so the croquettes drain all the oil.
• Regarding the Le Tube pistol from De Buyer, you should know that besides making croquettes you can use it in countless recipes, as it comes with many different discs and heads, so it's also useful for making cookies, decorations, churros, etc. I strongly encourage you to check it out.