Lobster Croquettes with Saffron Aioli

TOTAL TIME: 50 min
Prep: 20 min
Inactive Prep: 10 min
Cook: 20 min
YIELD: 6 to 8 servings
LEVEL: Intermediate


  • 1 large egg yolk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon coarse salt
  • Pinch of cayenne
  • 2 tablespoons freshly squeezed lemon juice (from about 1/2 lemon)
  • 3/4 cup vegetable oil
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon saffron
    • 1 1/2 pounds cubed Idaho potatoes (about 2 large)
    • 2 tablespoons unsalted butter
    • 1 tablespoon cream
    • 4 large eggs, divided
    • 1/4 cup finely chopped parsley
    • 1/4 cup finely chopped green onion
    • 1/2 teaspoon salt
    • 1/4 teaspoon cayenne
    • 3/4 pound cooked chopped lobster meat
    • Vegetable oil, for frying
    • 1 cup all-purpose flour
    • 5 teaspoons Creole seasoning, such as Emeril's Original Essence, plus more for seasoning if desired
    • 6 tablespoons milk
    • 1 1/2 cups fine dry breadcrumbs
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    Special equipment: a deep-fry thermometer

    For the saffron aioli: Combine the yolk, mustard, salt, cayenne and lemon juice in a small bowl. If necessary, secure the bowl to the work surface by setting a damp kitchen towel underneath. Slowly drizzle in the vegetable oil with one hand while whisking vigorously with the other to form an emulsion. Repeat with the extra-virgin olive oil. Whisk in the saffron. Use immediately or store covered in the refrigerator for up to 3 days.

    For the lobster croquettes: Add the potatoes to a small pot and cover with water. Bring to a boil, reduce the heat to medium-low and cook until just fork-tender, about 4 to 5 minutes. Drain, return to the pot and let sit 10 minutes. Mash the potatoes with a potato masher until fairly smooth. Heat the butter and cream until butter is melted and stir into the mashed potatoes.

    Lightly whisk 2 of the eggs and stir them into the potatoes along with the parsley, green onion, salt and cayenne and mix until well blended. Fold in the lobster meat.

    Fill a large heavy pot half of the way with vegetable oil and heat to 350 degrees F.

    Combine the flour and 2 teaspoons of the Creole seasoning in a small bowl. In another bowl, combine the remaining 2 eggs with the milk and 1 teaspoon of the Creole seasoning. In a third bowl, combine the breadcrumbs with the remaining 2 teaspoons Creole seasoning.

    Portion the croquettes into heaping 2-tablespoon balls and then form them into 3-inch logs. Roll first to coat evenly in the flour mixture, then dip in the egg wash, and dredge in the bread crumbs. Set aside on a baking sheet.

    In batches, deep-fry the croquettes until golden, about 3 minutes. Using a slotted spoon, transfer the fritters to a paper towel-lined baking sheet. Season with additional Creole seasoning if desired and serve immediately with the saffron aioli.

    Cooking Channel suggests caution in consuming raw and lightly-cooked eggs due to the risk of salmonella or other foodborne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella by pasteurization or another approved method.

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