Lobster Croquettes

• 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!

lobsters, carrot, celery stalks, leek leaves, thyme, parsley, bay leaves, onion, cayenne pepper, peppercorns, salt, filling, butter, flour, lobster, egg, lobster, lemon, salt, flour, egg whites, bread crumbs

Taken from www.epicurious.com/recipes/member/views/lobster-croquettes-51262021 (may not work)