Add enough oil to a pot so that it comes halfway up the side, heat to 350 degrees. First dip the mac and cheese ball in the flour and coat completely, next the egg, then the panko, packing the panko tight around the mac and cheese until fully coated. Set up a breading station by add the eggs, flour, and panko to 3 separate bowls. Form balls with the mac and cheese (I used a 1/3 cup scoop) then freeze until firm, about 30 minutes. Put the mac and cheese into a large shallow container and spread it flat. Add the lobster to the hot mac and cheese and stir to combine. Next add in the lobster tails and cook until they turn white and are no longer pink/translucent. In a small sauce pan, add the butter and garlic and heat over medium heat for a couple of minutes.Combine all of the sauce ingredients in a bowl and whisk until combined.2 teaspoons fresh chives finely chopped.3 cups cooked mac and cheese (you can use store bought or make homemade).1/4 cup flat leaf Italian parsley roughly chopped.Fried Lobster Mac and Cheese with Creamy Herb Dipping Sauce
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