2 T butter remove all bits of shell and
2 T flour cartilage and coarsely chopped
½ c milk (about 2 cups)
1 egg, lightly beaten 1 c fresh crumbs made from unsalted
1 tsp Worcestershire sauce soda crackers, pulverized in a
¼ tsp Tabasco sauce blender or placed between 2 pieces
¼ tsp salt of wax paper and finely crushed
1 pound freshly cooked, frozen or with a rolling pin
canned lobster meat, drained Vegetable oil for deep frying
thoroughly, picked over to Tartar sauce (see recipe below)
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In a heavy 1- to 2-quart saucepan, melt the butter over moderate heat.
When the foam begins to subside, add the flour and mix well. Stirring the
mixture constantly with a wire whisk, pour in the milk in a slow, thin
stream and cook over moderate heat until the sauce comes to a boil, thickens
and is smooth. Reduce the heat to low and simmer for 2 or 3 minutes to
remove any taste of raw flour.Stir a tablespoonful of the simmering sauce into the beaten egg. Whisking constantly, pour the mixture into the pan and, when the sauce is smooth, add the Worcestershire, Tabasco and salt. Taste for seasoning, remove the pan from the heat, and stir in the lobster meat. Refrigerate for about an hour, or until the mixture is firm.
Divide the lobster mixture into 4 equal portions and, with your hands, pat and shape each one into a cork-shaped croquette about 2 inches in diameter and 2½ inches long. Roll the croquettes in the cracker crumbs to coat all sides evenly, then place them on wax paper and refrigerate until ready to fry.
Pour vegetable oil into a deep fryer or large heavy saucepan to a depth of 3 inches and heat the oil until it reaches a temperature of 375° on a deep- frying thermometer. Fry the croquettes for 2 or 3 minutes, turning them with a slotted spoon until they are golden brown on all sides.
Drain the croquettes briefly on paper towels, then arrange them on a heated platter and serve at once, accompanied by a bowl of tartar sauce (recipe below). Serves 4.
