Lobster Croquettes with Saffron Aioli

  • Level: Intermediate
  • Total: 1 hr 25 min (includes cooling time)
  • Active: 1 hr 5 min
  • Yield: 6 to 8 servings
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Saffron Aioli:

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 

Lobster Croquettes:

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 


Special equipment:
a deep-fry thermometer
  1. 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.
  2. 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.
  3. 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.
  4. Fill a large heavy pot half of the way with vegetable oil and heat to 350 degrees F.
  5. 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.
  6. 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.
  7. 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.