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 will get the perfect croquettes: thanks to the clear explanations, the chef's step-by-step instructions, and his tricks and tips to avoid failure, you will see that you can easily get restaurant-quality croquettes.

With this delicious recipe for Lobster Croquettes brought to us by chef Antonio Arrabal*, you will see how to make some exquisite croquettes quickly thanks to the Le Tube De Buyer Pistol , and there is no secret to getting a restaurant-quality batter at home.

Since the goal of a great croquette is a creamy interior and a crispy exterior coating , a utensil like the De Buyer Deep Fryer with Basket can be essential to achieve perfect croquettes.

We hope that with this video and the step-by-step instructions 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 is known throughout the country since he was second finalist in the first edition of Top Chef Spain and has also won the International Cooking with Truffle Award, among others.

Ingredients

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

Preparation

1. We heat the butter in a pot or saucepan with high walls.
2. We work the butter until it melts and add the onion.
3. We let the onion slowly simmer over a low heat.
4. While the onion is sautéing, we chop the lobster.
5. We add the lobster to the pot when the onion is poached and we cook it, stirring well.
6. We add the flour, raise the heat a little and work it well until it toasts.
7. With the toasted flour, add the milk and stir slowly to mix the roux and milk.
8. When it starts to boil, stir so that the mixture is well integrated.
9. We continue until we see that it begins to thicken.
10. Add the kimchi and continue stirring until the dough comes away from the sides. This is the indication that it is ready.
11. We put the dough in the Le Tube De Buyer tank and let it cool.
12. To prepare the croquettes, place the outlet cover on the Le Tube tank without adding the nozzle and fit the gun into the other end.
13. We prepare a tray with flour to form the croquettes, a bowl with beaten egg and another with panko or breadcrumbs.
14. We pull the trigger of Le Tube and drop a strip of dough onto the flour.
15. Using a lightly oiled knife, cut dough into equal sized portions.
16. We heat the oil in the De Buyer fryer with a basket .
17. We shape the croquettes with the help of a little flour.
18. We pass them through beaten egg, impregnating them well.
19. We cover them with breadcrumbs or panko and set them aside for a few minutes in the refrigerator while the oil heats up.
20. We fry the croquettes in very hot oil.
21. Once they are done, lift the basket, resting it on the handles of the fryer so that the oil drains.
22. We remove the croquettes from the basket and place them on some absorbent paper to remove the excess oil.
23. We plate, serve and enjoy!

De Buyer basket fryer

Grades

• If we prepare the dough in a pot or saucepan with high walls, we will avoid splashing and make less of a mess.
• It is important that the onion is well cooked, so that it takes on a light toasted tone. This will give more flavour 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 notice it, so it is always better if they are medium-large.
• The temperature of the milk is irrelevant and does not affect whether or not it forms lumps. It will only affect the cooking time. If it is cold, it will take longer.
• To avoid lumps, it is very important that the roux is well cooked. Giving the onion time and toasting the flour is essential - not only so that the croquettes do not taste of it, but also so that the dough is homogeneous and without lumps.
• We can substitute the Kimchi or make another version of these croquettes, using some spicy sauce, American sauce, Mexican Valentina sauce...
• We do not need to add salt or pepper to the dough, since the addition of Kimchi already provides enough flavor to the croquettes.
• When forming the croquettes, it is important not to overdo it with the flour, removing any excess before dipping them in 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 warm up.
• Once formed, we can let the croquettes rest in the fridge for a few minutes before frying them. The contrast in temperature will give a crispier coating and a softer interior. We will obtain the perfect croquette!
• By using the Le Tube De Buyer gun to form the croquettes, we can ensure that the size of all of them is as similar as possible. This is important when frying them, since they will all be done in the same amount of time.
• The De Buyer fryer with basket helps us to fry the croquettes optimally. It allows us to fry them evenly by being completely covered in oil and, without having to handle them, remove them from the oil by simply lifting the basket and leaving it resting on the handles so that the croquettes drain all the oil.
• Regarding the Le Tube gun from De Buyer , you should know that apart from making croquettes you can use it in countless recipes, as it comes with many different discs and heads, so you can also use it to make cookies, decorations, churros, etc. I strongly encourage you to check it out.