Serves 6, 2 croquettes per serving
For the fried croquettes:
- ¾ lb fresh lobster meat, finely chopped
- ½ cup finely grated Parmesan cheese
- 1½ cups cooked white rice
- 2 tspns minced garlic
- 1 tspn salt
- ½ cup mixture of finely chopped fresh herbs (cilantro, flat leaf parsley, curly parsley chives, chervil)
- 2 eggs, whisked
- 2 cups olive oil
For the coating:
- 1½ cup breadcrumbs
- 1 tbsp finely chopped fresh cilantro (or favorite herb)
For the sauce:
- ¾ cup store-bought Hummus
- 1 tbsp chili sauce
In a food processor, combine the lobster, cheese, rice, garlic, salt, cilantro, and eggs and pulse until a paste is formed. Scoop out the lobster mixture and make 12 equal balls of about 1 heaping tablespoon each.
In a small, shallow bowl pour in the breadcrumbs and cilantro and mix.
Pour the olive oil in a medium sauce pan and heat it to 350 F.
Meanwhile, dip the croquettes into the breadcrumbs (roll it around until it is well coated) and place them on a clean plate.
Fry the croquettes in batches in the olive oil for about 2 minutes or until they turn golden brown. The croquettes should be completely submerged. Also, make sure to carefully move them around in the oil so they fry evenly. When they are done, remove the croquettes from the oil and place them on a paper-towel lined plate to drain.
While the croquettes are frying prepare the hummus dipping sauce by combing the hummus and the chili sauce and mixing until blended.
Serve the croquettes warm with the dipping sauce. If you really like it spicy, add more chili sauce to taste.
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