Lobster Papas Rellenas
4 pounds Yukon Gold potatoes
1 tablespoon kosher salt
3/4 cup sweet onion, finely chopped
3/4 cup orange or red pepper, finely chopped
1 tablespoon garlic, minced
2 tablespoon unsalted butter
2 tablespoons extra virgin olive oil
2 tablespoons flour
1/4 cup dry white wine
1 teaspoon black pepper
1 1/2 teaspoons kosher salt(more if needed)
1 teaspoon cayenne pepper
1 tablespoon worcestershire sauce
1/4 cup flat leaf parsley, chopped
1 1/2 pounds lobster meat, coarsely chopped
2 to 3 cups panko bread crumbs
Put potatoes in large pot, cover with water. Add salt to water. Bring to a boil, cook until tender, drain well. Put potatoes back in pot on low flame 2 to 3 minutes until remaining water evaporates. Remove from heat, place in bowl, mash until creamy (may use a hand mixer to whip). Cool in refrigerator.
In saute pan, melt butter with oil. Add onions, peppers, and garlic. Cook about 5 minutes on med/low heat. Add flour, cook 1 to 2 minutes until lightly golden. Add wine, stir well. Add remaining ingredients, cook 2 to 3 minutes. Allow to cool in refrigerator.
When potatoes and filling are cooled, form a scoop of potato in palm of hand in the shape of a cup. Put filling in center, form potato around filling. Form into a ball slightly larger than a golf ball.
When all balls are formed, Prepare two bowls. One with eggs, three to start with (more as needed), well beaten. Fill bowl to halfway with panko crumbs. Gently roll the balls in eggs then panko. Refrigerate 1 hour before browning.
Add 3 inches canola oil to fry pan, heat to 375 degrees. Gently fry potatoes, carefully rolling around in oil until golden brown. Remove to paper lined baking sheet. Keep warm in oven until ready to serve. Serve with lobster gravy.
Serves 6 to 8 people. Enjoy!