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Lobster Mac And Cheese Croquettes With Truffle Aioli
Lobster Mac And Cheese Croquettes With Truffle Aioli
A luxury twist on a family favourite that's sure to have everyone coming back for a second serving.
Ingredients
- 320 g Lobster Meat Roughly chopped
- 1 Onion Halved
- 2 Bay Leaves
- 2 cloves Garlic crushed
- 6 Peppercorns
- 750 ml semi-skimmed milk
- 450 g macaroni pasta (or other pasta) Precooked preferred
- 60 g Salted Butter
- 1 tsp Cayenne Pepper
- 1 tsp Mustard Powder
- 60 g Plain Flour
- 50 ml Dry Sherry, Vermouth or Dry White Wine
- 75 g Parmesan Grated
- 75 g Strong Cheddar Grated
- 75 g Gruyere Grated
- 20 g Chives Snipped
- 20 g Parsley Finley chopped
- 1/4 tsp Nutmeg Freshly grated
- 1 tsp Ground Garlic
- 100 g Mash Potato
Topping
- 150 g Dried Breadcrumbs
- 1 pinch Dried Parsley
- 50 g Flour
- 3 Eggs Beaten
Instructions
- Put the onion halves, bay leaves, garlic and peppercorns into a medium pan with the shells from the lobster tail and the cracked legs. Pour in the milk and bring up to the boil, then turn off the heat and leave to cool and infuse for 20 minutes, then strain into a jug, discarding the shells and seasonings.
- Add the butter, cayenne pepper and mustard powder. Put over a medium heat and once the butter has melted, add the flour. Stir with a wooden spoon until a paste forms. Continue cooking for 1 minute, stirring all the time. Pour in a little of the infused milk and whisk to a smooth sauce. Slowly add the remaining milk, stir continuously, then add the sherry, vermouth or wine. Bring to a simmer, stirring all the time.
- Once bubbling, cook for 2-3 minutes, until you have a thick, smooth lump-free sauce. Add two-thirds of the cheeses and half the chopped herbs, stir until melted and combined, then add the nutmeg and season to taste. Mix the remaining cheeses with the rest of the chopped herbs, breadcrumbs, garlic seasoning and some black pepper.
- Add the cooked pasta, mash potato and chopped up lobster to the sauce once it has cooled.
- Divide the mix evenly into roughly shaped croquettes and place in the fridge for 30 minutes to firm up.
- Roll the Croquettes in the flour, dip in the egg and roll in the breadcrumb. Deep fry until golden and crisp and place in a preheated 180'C oven for 10-12 minutes or until thoroughly heated through.
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