Southern Rocklobster Croquetta

Makes 27 Portions

Ingredients

For the béchamel base

200g whole milk
Pinch of saffron
200g Southern Rocklobster stock
50g unsalted butter
1g fennel seed, roasted and roughly ground
50g strong flour
1g sea salt
.5g fresh coarsely ground black pepper

Other ingredients

250g green rocklobster meat, roughly chopped
2 eggs, lightly seasoned and whisked together
Flour
Japanese breadcrumbs

Method

Heat the milk and infuse the saffron. Remove from the heat and add the Rocklobster stock. Proceed as with normal béchamel. Brown the butter and fennel, add the flour and seasonings, and then whisk in the milk and stock. Cover with cling wrap and pierce a couple of pinprick holes in the top to allow the steam to escape. Allow to cool, then stir through the rocklobster meat.

Divide the mixture into 40mm silicone canapé moulds and freeze. When completely frozen unmould into airtight containers and return to the freezer.

As you need to use them

Flour egg and crumb, then egg and crumb. Allow to sit for 15 minutes and then fry in hot clean oil.

Tip - the centers are pretty much liquid and rocklobster so they need to be wisely handled/served.