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.
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
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.