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Lobster Bites with Avocado Wasabi Mayonnaise
2020-05-25
https://www.metro.ca/userfiles/image/recipes/bouchees-homard-mayo-avocat-wasabi-11266.jpg
PT30M
PT20M
PT50M
Spicy lobster bites:Preheat the oven to 400°F with the rack in the middle position and line a baking sheet with parchment paper.Combine all the ingredients for the bites in a large bowl. Set aside.Coconut breading mixture:In a deep dish, combine the breading with the coconut flakes and salt.In another deep dish, lightly whisk the egg.Using two tablespoons, shape the lobster mixture into balls using about 45 mL (3 tablespoons) of the mixture for each ball. Dip the ball in the egg, letting the excess drip away, and then thoroughly coat in the breading. Place on the baking sheet.Coat the top of the lobster bites with a bit of oil.Bake in the oven for 20 minutes.Avocado wasabi mayonnaise:Add all the ingredients in a narrow container and use a handheld blender to pulse until you get a smooth texture. Serve with the bites.Source : K pour Katrine
14
0
0
0
0
Lobster bites:
340 g pre-cooked lobster meat, chopped
3 tablespoon (45 ml) mayonnaise
2 teaspoon (10 ml) Sriracha hot sauce
1 garlic clove, chopped
1 eggs
zest of 1 lemon
1/4 cup (60 ml) fresh cilantro, finely chopped
1/2 cup (125 ml) breadcrumbs made from gluten-free puffed rice cereal in a food processor
1 pinch of salt
olive oil to coat the top of the bites
Coconut breading mixture:
1/2 cup (125 ml) unsweetened coconut flakes
1/2 cup (125 ml) breadcrumbs made from gluten-free puffed rice cereal in a food processor
1/2 teaspoon (2,5 ml) salt
1 eggs
Avocado wasabi mayonnaise:
1/3 cup (80 ml) mayonnaise
1 teaspoon (5 ml) wasabi
1 teaspoon (5 ml) lemon zest
1 tablespoon (15 ml) lemon juice
1 avocado
1 pinch of salt
Lobster Bites with Avocado Wasabi Mayonnaise
14
bites
0:30
Preparation
0:20
COOKING
0:50
TOTAL TIME
Ingredients
-
Lobster bites:
-
340 g
pre-cooked lobster meat, chopped
-
3 tablespoon
(45 ml)mayonnaise
-
2 teaspoon
(10 ml)Sriracha hot sauce
-
1
garlic clove, chopped
-
1
eggs
-
zest of 1 lemon
-
1/4 cup
(60 ml)fresh cilantro, finely chopped
-
1/2 cup
(125 ml)breadcrumbs made from gluten-free puffed rice cereal in a food processor
-
1
pinch of salt
-
olive oil to coat the top of the bites
-
Coconut breading mixture:
-
1/2 cup
(125 ml)unsweetened coconut flakes
-
1/2 cup
(125 ml)breadcrumbs made from gluten-free puffed rice cereal in a food processor
-
1/2 teaspoon
(2,5 ml)salt
-
1
eggs
-
Avocado wasabi mayonnaise:
-
1/3 cup
(80 ml)mayonnaise
-
1 teaspoon
(5 ml)wasabi
-
1 teaspoon
(5 ml)lemon zest
-
1 tablespoon
(15 ml)lemon juice
-
1
avocado
-
1
pinch of salt
Preparation
Spicy lobster bites:
Preheat the oven to 400°F with the rack in the middle position and line a baking sheet with parchment paper.
Combine all the ingredients for the bites in a large bowl. Set aside.
Coconut breading mixture:
In a deep dish, combine the breading with the coconut flakes and salt.
In another deep dish, lightly whisk the egg.
Using two tablespoons, shape the lobster mixture into balls using about 45 mL (3 tablespoons) of the mixture for each ball. Dip the ball in the egg, letting the excess drip away, and then thoroughly coat in the breading. Place on the baking sheet.
Coat the top of the lobster bites with a bit of oil.
Bake in the oven for 20 minutes.
Avocado wasabi mayonnaise:
Add all the ingredients in a narrow container and use a handheld blender to pulse until you get a smooth texture. Serve with the bites.
Source : K pour Katrine
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