Kataifi Crusted Warm Water Lobster Medallions On Fresh Greens With YuzuFirst Course or Appetizer
2 peices per person
Level of Difficulty: Easy
2 8 oz raw warm water lobster tails, removed from shells
1 1 lb package of Kataifi dough (shredded phyllo dough)
2 grade A large eggs beaten with 1 tablespoon of water
1/2 cup of all purpose flour seasoned with:
1 teaspoon of salt, 1 teaspoon of paprika, 1/2 teaspoon of cayenne pepper.
2 cups of Peanut oil
Sliced the lobster into medallions, for a total of 5 slices per lobster. Chill in the refrigerator while setting up the breading station. Remove from refrigerator once breading is to begin.
Set up a typical breading station by placing the seasoned flour in one bowl, the egg mix in another bowl and keep the kataifi dough covered with a slightly damp towel while you work.
Dredge the lobster medallions into the flour first, then dredge the medallions in the eggs and finally wrap some kataifi dough around the medallions. Press to ahere the dough to the lobster. It is okay if the dough looks wild and not so perfect. Cover the entire lobster medallion with the Kataifi dough.
Continue this process until all the lobster is used. Heat the peanut oil in a large skillet to 350 degrees Farenheit.
Fry the lobster pastries in hot oil until lightly brown, turning over. Remove and drain on paper towels. Serve over fresh greens and drizzle Yuzu sauce around the plate.
Chef Mary Beth is a Certified Executive Pastry Chef and Certified Chef de Cuisine. She is a member of the ACF, WACS, IACP and The James Beard Foundation
If you'd like more delicious recipes and wine pairings
, join my newsletter.
Visit Chef Mary Beth Johnson, CEPC, CCC
's wine and food blog
Creative Arts and Media.