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Lobster Croquets
Lobster Croquets is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic starter of lobster meat coloured with lobster spawn that's bound with white sauce and egg yolks that's shaped into corks, breaded and deep fried before serving. The full recipe is presented here and I hope you enjoy this classic British version of: Lobster Croquets.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+cooling)
Serves:
6
Rating: 
Tags : Bread RecipesBritish Recipes
This is a classic recipe for a Victorian version of Lobster Croquets that's derived from the chef, Charles Elmé Francatelli's 1861 volume,
The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 3l7.—LOBSTER CROQUETS.
Break up a fresh lobster, take all the meat carefully out of the shells, and mince it small ; then put the bruised coral and spawn into a saucepan with two spoonfuls of white sauce and three yolks of eggs, a little nutmeg, cayenne, and anchovy ; stir all this over the fire with a wooden spoon to set the egg firm in the mixture, and when this is accomplished, turn the croquet meat out on a plate and set it to cool, and finish as directed in No. 315.
Modern Redaction
Method:
Break up the lobster and carefully take out all the meat before finely mincing it. Remove the coral and spawn and bruise these before combining in a pan with the lobster meat, white sauce, egg yolks, nutmeg, cayenne pepper and anchovy essence. Place over low heat and cook gently, stirring constantly with a wooden spoon, until the eggs have set.
Pour the mixture onto a baking dish and spread out to about 2.5cm thick then set aside until the mixture has cooled and set. Now divide into portions the size of walnuts and roll these in breadcrumbs so that you can shape them as desired (typically corks, pears or balls).
Dip the shaped croquettes in beaten egg then coat with breadcrumbs. Heat oil in a deep fryer to 180°C and add the croquettes. Deep fry until lightly golden in colour then drain on kitchen paper and serve hot, garnished with fried parsley.
Find more of Charles Elmé Francatelli's Recipes Here and more Traditional Victorian Recipes Here.
