Lobster Puffs Recipe Video
Learn to make the delicious Rosendales Lobster Puffsserved everyday at Rosendales restaurant.
Richard Rosendales Cooking Classes
Ingredients
100g - Raw Lobster Meat
· 100g - Tapicoa Flour
· 7g - Lobster Roe Raw
· 6g - Salt
Directions
Purée the lobster meat and the lobster roe together in a cold food processor. Next, add the tapioca flour and then the salt.
Only purée until the dough comes together and no longer. You don't want to make the dough too 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. Serve at room temperature.
For more information please visit: http://www.rosendales.com/
Only purée until the dough comes together and no longer. You don't want to make the dough too 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. Serve at room temperature.
For more information please visit: http://www.rosendales.com/
Chef
