Lobster Squash Blossom. Decadent to a fault. Easy to make. I’ve decided to pair some of the most tantalizing ingredients together for the first time. Your guest will brag about what they were served for years to come….
2 squash blossoms per person (This recipe is for 2. Just double amounts for 4 persons)
1/4 lb of lobster meat ( a 1 1/4 lb lobster will yield approximately 3.2 oz of meat…. or just buy lobster meat)
1 cup shredded emmentall cheese
1/4 cup of whole wheat flour (to dust the blossoms before frying)
3 tablespoons of salted butter
Enough vegetable oil to fill a pan one inch in depth. TIP!: buy a blue or carbon steel pan from De Buyer (Made in France) as this fries better than any other pan with the exception of a cat iron dutch oven.
3/4 cup of whole wheat flour
1/2 of a bottle of ale/beer of choice
1 teaspoon baking powder
1 teaspoon baking soda
Mix the batter ingredients with beer being the last (as ton to whisk out all of the effervescence). If the batter is too thick for you, add a touch more beer, if too thin, a touch more flower. See my video to see what the desired thickness looks like.
Rinse the blossoms under cool water and carefully snip out the center stamen. Roll the blossoms in a plate with the 1/4 cup of flour.
Fill your pan with 1″ of oil and heat on a low to medium heat.
Sauté the lobster in a small pan with the 3 tablespoons of butter on a low heat. when warm, add 1/2 cup of shredded cheese. Shut off the heat and stir.
Fill the blossoms with lobster carefully and fold the ends over to seal. Slightly/ gently mold with your hands as if making a meatball to form.
Dip into the batter, roll gently to cover and place gently in the hot oil. Using thongs works well. Turn when golden brown to the other side and cook until evenly golden brown. Depending on your oil temp, this will take 2 – 4 minutes. Remove and place on paper towels to absorb the extra oil. Plate the blossoms and top with the rest of shredded cheese. Grind lots of fresh ground black pepper on top of the blossoms. Voila !