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 , and his tips and tricks for not failing, you will see that you can easily get restaurant croquettes.

With this delicious recipe for Lobster Croquettes brought to us by chef Antonio Arrabal*, you will 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 its creamy interior and a crunchy exterior batter , a tool like the De Buyer Basket Fryer can be essential to achieve perfect croquettes.

We hope that with this video and the step by step you 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 finalist in the first edition of Top Chef Spain and has also been the winner of the International Cooking with Truffle Award, among others.

Ingredients

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

Preparation

1. Heat the butter in a pot or saucepan with high walls.
2. Work the butter until it melts and add the onion.
3. Slowly fry the onion over low heat.
4. While the onion is poaching, we chop the lobster.
5. Add the lobster to the pot when the onion is poached and cook it, stirring well.
6. Add the flour, raise the heat a little and work it well so that it browns.
7. With the toasted flour, add the milk and stir little by little to mix the roux and milk.
8. When it starts to boil, we remove so that the mixture integrates well.
9. We continue until we see that it begins to thicken.
10. Add the Kimchie and keep stirring until the dough comes off the walls. That is the indication to know that it is at its point.
11. We put the dough in the tank of Le Tube De Buyer and let it cool.
12. To prepare the croquettes, we put the outlet cover in the Le Tube tank without putting a mouthpiece and we fit the gun into the other end.
13. 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 on Le Tube and drop a strip of dough onto the flour.
15. With a lightly oiled knife we ​​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. We pass them through beaten egg, impregnating them well.
19. Cover them with breadcrumbs or panko and reserve them for a few minutes in the fridge, while the oil heats up.
20. Fry the croquettes with very hot oil.
21. When they are done, we lift the basket, resting it on the handles of the fryer so that the oil drains.
22. Remove the croquettes from the basket and place them on some absorbent paper to remove excess oil.
23. We plate, serve and taste them!

De Buyer Basket Fryer

Grades

• 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 dirt.
• It is important that the onion is well poached, that it takes on a light toasted tone. That 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 made. It will only affect the cooking time. If it's cold we'll 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 have a taste of it, but also so that the dough is homogeneous and without lumps.
• We can replace the Kimchie or make another version of these croquettes, using some spicy, American sauce, Mexican valentina sauce...
• We do not need to add salt or pepper to the dough, since the addition of the Kimchie already gives enough flavor to the croquettes.
• When forming the croquettes, it is important not to overdo it with the flour, eliminating any excess that 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 warm up.
• Once formed, we can let the croquettes rest in the fridge for a few minutes before frying them. The temperature contrast will give a crunchy batter and a sweeter interior. We will obtain the perfect croquette!
• By using the Le Tube De Buyer gun to form the croquettes, we ensure 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 simply by lifting the basket and leaving it resting on the handles so that the croquettes drain all the oil.
• Regarding De Buyer's 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.