Zesty recipes

- Posted on Mar 27, 2013 - 01:43 PM


2 large lobsters, meat minced fine (11-14 minutes at boil, chilled, picked and chopped)

½ c. shallots, minced

2 garlic cloves, minced

½ c. Italian breadcrumbs

1/3 bunch parsley, minced

½ tsp. sage

¼ Tbs. ground cloves

1 tsp. ground fennel

1 tsp. oregano

1 Tbs. Colman’s Mustard Powder

½ tsp. black pepper

1 tsp. red pepper flakes

½ c. Parmesan, grated

2 eggs

½ c. mayonnaise

Mix well and portion into 1 oz. meatballs. Deep fry until golden brown and place in heated gratin dish. Pour Piquillo Nantua sauce over while hot. Sprinkle parmesan over top. The sauce and cheese should bubble in the hot dish. Serve while hot.

Piquillo Nantua Sauce

(Piquillo peppers are a very sweet and tangy red pepper from Spain)

In a blender purée:

1 c. piquillo or roasted red peppers

1 Tbs. ground fennel

1 clove garlic

Place in a sauce pot and add:

1 c. heavy cream

½ c. dry sherry

1 tsp. shellfish paste

Heat slowly, reducing until silky and creamy. Pour over hot meatballs.