Lobster Croquettes Recipe

Name: Lobster Croquettes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Stock:; 3 - 1 lb (454 gm) lobsters; 1 large carrot roughly chopped; 2 celery stalks (leafy parts) roughly chopped; 2 leek leaves whole; 4 - 6 twigs thyme; 10 - 12 parsley stems; 2 bay leaves; 1/2 large onion or one small roughly chopped; 1/8 tsp cayenne pepper; 8 - 10 peppercorns; salt to taste; Lobster Filling:; 200 gm butter (1 & 3/4 sticks); 200 gm flour; 1 liter lobster stock; 4 egg separated; 300 - 350 gm lobster meat pre-cooked; juice of one lemon; salt and pepper to taste; 2 cups flour; 4 - 6 egg whites whipped to separate; 2 cups bread crumbs

Servings: persons

Stock:
3 - 1 lb (454 gm) lobsters
1 large carrot roughly chopped
2 celery stalks (leafy parts) roughly chopped
2 leek leaves whole
4 - 6 twigs thyme
10 - 12 parsley stems
2 bay leaves
1/2 large onion or one small roughly chopped
1/8 tsp cayenne pepper
8 - 10 peppercorns
salt to taste
Lobster Filling:
200 gm butter (1 & 3/4 sticks)
200 gm flour
1 liter lobster stock
4 egg separated
300 - 350 gm lobster meat pre-cooked
juice of one lemon
salt and pepper to taste
2 cups flour
4 - 6 egg whites whipped to separate
2 cups bread crumbs

1
Stock:
2
Prepare bouquet garni by placing thyme, parsley and bay leaf inside leek, roll up and secure with kitchen string or elastic from lobster claw. Place bouquet garni in 3 quarts of water, add diced carrots, celery, onion, cayenne pepper, peppercorns and salt. Bring to boil and let simmer until fragrant.
3
Submerge whole lobster into stock one lobster at a time. This ensures a more flavorful stock. Cook for 2 mins every 100 gm so approx 10 minutes for a one pound lobster. Remove with slotted spoon and repeat for each lobster. Allow lobster to cool on it's back. Once lobster is cooled, remove all the meat from the claws and tails and chop finely.
4
Set meat aside.
5
Return lobster shells to stock pot and simmer for 1 hour or until flavor is robust.
6
Strain and reserve stock
7
Prepare Filling:
8
Melt butter in large saucepan
9
Add flour a little at a time until well mixed (roux) with no lumps..
10
Slowly add lobster stock allowing each addition to mix and thicken.
11
When all the stock is used, add juice of lemon. Mix well and heat until thickened.
12
Remove roux from heat, add egg yolks.
13
Stir in chopped lobster.
14
Place in glass dish, cover and store overnight in refrigerator.
15
Using a large soup or med size serving spoon, scoop lobster filling and lightly toss in hands back and forth creating an oval shaped ball.
16
Roll in flour
17
Dip roll into whipped egg whites.
18
Dip roll into fine bread crumbs.
19
Continue with lobster filling until all are done.
20
Deep fry at 350 degrees Fahrenheit or 190 degrees Celsius for approx 3 - 4 minutes until brown. 8 - 9 minutes if frozen.
21
Serve with lemon wedges.
22
Enjoy!

54846

kcal

Calories

4125

Fat

3956

Carbs

601

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Stock:, 3 - 1 lb (454 gm) lobsters, 1 large carrot roughly chopped, 2 celery stalks (leafy parts) roughly chopped, and more.

Yes, Lobster Croquettes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lobster Croquettes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions