halfbakedharvest3.8
Blue Cheese Lobster Beignets with Spicy Avocado Cream + Garden Vegetable Sauté
We're talking buttery fired lobster with blue cheese. Oh my gosh, it does not get better. Really it doesn't.
👥 12 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min🔥 Cook: 25 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●food processor
- ●skillet
- ●bowl
- ●saucepan
- ●whisk
- ●pan
📝 Preparation Steps
1
To make the avocado cream, place the avocado, greek yogurt, horseradish and hot sauce in a food processor or high powdered blender. Puree until smooth. Place in the fridge until ready to use.
avocado1hot sauce1 tablespoon
2
Heat a large skillet over medium high heat. Add two tablespoons butter and the chopped lobster meat. Sauté until the lobster is cooked through, about 3 to ⏱️ 5 minutes. Remove and set the lobster aside to cool.
butter2 tablespoon
3
Once the lobster has cooled add it to a medium bowl. Add the mascarpone or cream cheese, blue cheese, chives, cayenne, salt and pepper. Gently fold to combine. Set aside.
chives1 tablespoon
4
Pour oil into a large saucepan fitted with a deep-fry thermometer to a depth of 6 inches. Heat oil over medium-high heat until thermometer registers 375°.
5
Meanwhile, whisk flour, baking powder, and 1/2 teaspoon salt in a large bowl. Gradually whisk in beer, just to blend (batter will be thick).
baking powder1 tablespoonteaspoon salt1/2beer1 cup
6
Working in batches of about 4 and returning oil to 375° between batches, measure 1 heaping tablespoon lobster mixture, roll into a ball, and drop into batter. Using a fork (or your hands), toss to coat and lift from batter, letting excess drip back into bowl. Carefully lower beignets into oil. Fry, turning occasionally, until crisp and deep golden brown, about ⏱️ 4 minutes. Transfer to a paper towel-lined plate and season with salt. Serve hot with the garden vegetable sauté (below) and the spicy avocado cream.
avocado1
7
To make the garden vegetable sauté heat a large skillet over medium high heat. To the pan add the bacon cook over medium heat until the fat has rendered and the bacon is crispy, about ⏱️ 7 minutes. Remove bacon from pan and set aside on paper towels to drain. Crumble once cooled. Drain all but 1 tablespoon bacon fat. If you are not using the bacon just add some butter to the pan. Add the onions and sauté until they start to soften, ⏱️ 3 minutes. Add the garlic, jalapeno pepper and red pepper. Toss in a pinch of salt and pepper. Cook another ⏱️ 30 seconds
bacon3 slicesbutter2 tablespoongarlic (minced)1 clovered pepper (chopped)1
8
Add the corn, tomatoes and zucchini to the skillet and sauté until they start to brown, about ⏱️ 6 minutes. Season with a little salt as well. Remove from the heat. Serve along side the beignets.
sliced zucchini1 cup
Nutrition Facts
calories
219 kcal
fat Content
12 g
serving Size
1 serving
fiber Content
2 g
sugar Content
2 g
sodium Content
351 mg
protein Content
6 g
cholesterol Content
24 mg
carbohydrate Content
18 g
saturated Fat Content
4 g
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