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Spartan Lobster Hamburgers
2013-08-06
https://www.metro.ca/userfiles/image/recipes/hamburger-homard-7216.jpg
PT25M
PT20M
PT45M
In a big pot, bring water, star anise and fennel seeds to a simmering boil and simmer for 15 minutes.Add lobsters. When the water returns to a boil, cover and cook 7 minutes.Remove from water and let cool at room temperature.Shell the lobsters.Chop lobster claw meat and set aside in a bowl.Add apple, celery, ginger, green onion, mashed potato and tarragon.Season and mix with a spoon.Divide into 4 equal parts and shape into patties. Set aside.Breading: In a bowl, beat egg and milk together.In another bowl, put panko.Gently dip a lobster patty into the egg mix, coating both sides, then into panko, again coating both sides.Repeat with 3 remaining patties.In a skillet, heat canola oil.Fry lobster patties for about 6 minutes until golden brown on both sides.Transfer to paper towels to drain excess fat.Serve on buns with horseradish mayonnaise and arugula sprouts if desired.Note: Although ? cup + 2 Tbsp. (110 mL) are needed for pan frying, only 10 tsp. (50 mL) are absorbed during cooking.
4
Chef Caroline McCann
0
0
0
0
16 tasses (4 L) water
2 pieces star anise
2 tsp. (10 mL) fennel seeds
2x1 lb (2x450 g) live lobsters
4 whole grain multi grain flat bread hamburger buns
Spartan Lobster Hamburgers
4
servings
0:25
Preparation
0:20
COOKING
0:45
TOTAL TIME
Ingredients
-
16 tasses
(4 L)water
-
2
pieces star anise
-
2 tsp.
(10 mL)fennel seeds
-
2x1 lb
(2x450 g)live lobsters
-
brunoised (very finely diced) Spartan apple
-
1/4 cup
(60 mL)brunoised celery
-
2 tsp.
(10 mL)finely chopped pickled (sushi) ginger
-
1/4 cup
(60 mL)finely chopped green onions green part only
-
1/4 cup
(60 mL)mashed potato
-
2 Tbsp.
(30 mL)finely chopped tarragon
-
salt and fresh ground pepper to taste
-
1 % milk
-
1
large eggs, beaten
-
1/3 cup
(80 mL)Panko breadcrumbs
-
1/3 cup + 2 Tbsp.
(110 mL)Selection canola oil
-
4
whole grain multi grain flat bread hamburger buns
Preparation
In a big pot, bring water, star anise and fennel seeds to a simmering boil and simmer for 15 minutes.
Add lobsters. When the water returns to a boil, cover and cook 7 minutes.
Remove from water and let cool at room temperature.
Shell the lobsters.
Chop lobster claw meat and set aside in a bowl.
Add apple, celery, ginger, green onion, mashed potato and tarragon.
Season and mix with a spoon.
Divide into 4 equal parts and shape into patties. Set aside.
Breading: In a bowl, beat egg and milk together.
In another bowl, put panko.
Gently dip a lobster patty into the egg mix, coating both sides, then into panko, again coating both sides.
Repeat with 3 remaining patties.
In a skillet, heat canola oil.
Fry lobster patties for about 6 minutes until golden brown on both sides.
Transfer to paper towels to drain excess fat.
Serve on buns with horseradish mayonnaise and arugula sprouts if desired.
Note: Although ? cup + 2 Tbsp. (110 mL) are needed for pan frying, only 10 tsp. (50 mL) are absorbed during cooking.
Source :
Chef Caroline McCann
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
