Lobster Croquettes Recipe

Cook and mash potato

Place the diced russet potato in a small pot and cover with cold salted water. Bring to a simmer and cook until fork-tender, about 10–12 minutes. Drain thoroughly and return to the pot. Add 1 tablespoon unsalted butter and mash until smooth. Allow potato to cool to lukewarm (about 5 minutes).

Combine lobster filling

In a bowl, fold the chopped cooked lobster into the mashed potato. Stir in the minced shallot, chopped parsley, lemon zest, Dijon mustard, 1 beaten egg, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Mix gently until evenly combined. Taste and adjust seasoning. Chill the mixture in the refrigerator for at least 20 minutes to firm up (this helps formation and prevents falling apart while frying).

Prepare the breading station: place the 1/2 cup flour in a shallow dish, beat 2 eggs in a second dish, and place 1 cup breadcrumbs in a third dish. Line a tray with parchment paper.

Using moistened hands or a small ice-cream scoop (about 2 tablespoons per croquette), portion the chilled lobster-potato mixture into two even croquettes (the menu calls for two; if you prefer smaller ones, you can make 3–4). Shape each portion into a compact oval. Dust each croquette lightly in flour, shaking off excess, then dip into the beaten eggs, and press into the breadcrumbs to fully coat. For a firmer crust, double-dip: return to the egg and breadcrumbs again. Place coated croquettes on the prepared tray and chill 10 minutes to set the coating.

Heat a heavy skillet over medium heat and add 1/2 cup neutral oil. Warm until shimmering but not smoking (about 350°F / a drop of breadcrumb sizzles). Add the croquettes gently to the pan, spacing them so they don’t touch. Fry until golden brown on the first side, about 3–4 minutes, then carefully turn and cook the second side another 3–4 minutes. If they brown too quickly, lower heat slightly. Transfer cooked croquettes to a paper-towel-lined plate and keep warm in a low oven (200°F/95°C) while you finish the rest.

If you prefer, shallow-fry in two batches or finish in a 375°F (190°C) oven for 5 minutes to ensure they're heated through without over-browning the crust.

In a small bowl, combine 1/2 cup sour cream, 1 teaspoon lemon juice, 1 tablespoon chopped chives, 1/4 teaspoon salt and a pinch (1/8 teaspoon) black pepper. Stir until smooth and taste; add a little more lemon or salt if desired. Chill until ready to serve.

Preheat oven to 425°F (220°C). Toss the parsnip matchsticks with 1 teaspoon olive oil and 1/4 teaspoon salt. Spread in a single layer on a small rimmed baking sheet and roast until golden at the edges and tender, about 12–15 minutes, turning once halfway through. Remove and let cool slightly.

Thinly slice radishes and toss with a small pinch of salt and a drop of lemon if desired to brighten. Keep microgreens or chopped parsley ready for garnish.

On each plate, place two warm lobster croquettes. Spoon about 2 tablespoons of the sour cream sauce beside or under the croquettes. Arrange roasted parsnip matchsticks alongside and scatter the thin radish slices over or around the croquettes for crunch and color. Garnish with microgreens or remaining chopped parsley and an extra small lemon wedge if desired. Serve immediately while croquettes are hot and crisp.