Lobster Puffs

Submitted by Richard Rosendale, CCC, Team Captain for the 2008 Culinary Olympic\", chef/owner of Rosendale\'s in Columbus, Ohio

by C&RB Staff (editor@clubandresortbusiness.com)
November 2007
 

Yeild: 50 servings

Amt. Ingredient
100 grams Raw Lobster Meat
100 grams Tapioca Flour
7 grams Lobster Roe Raw
6 grams Salt
to taste, salt and pepper

Procedure

• Puree the lobster meat and the lobster roe together in a cold food processor. Next add the tapioca flour and then the salt.
• Only puree until the dough comes together and no longer. You don't want to make the dough to gluttonous
• Next roll the dough in plastic wrap a little larger than a quarter in diameter. Tie the ends and then steam for 50 minutes.
• Remove the Tubes from the steamer and then submerge in ice cold water to cool off.
• Next slice the tubes 1/6 of an inch and lay on the rack of a food dehydrator overnight.
• Fry the chips at 375 degrees in deep fryer until they expand. Season with salt and pepper.