TLC Cooking "Emeril's Lobster Beignets with Lime Tartar Sauce"

Lobster Beignets with Lime Tartar Sauce

Planet Green

INGREDIENTS

Lobster Beignets:
2 tablespoons	canola oil
1/2 cup	chopped onion
1/2 cup	chopped red bell pepper
2 tablespoons	chopped garlic
2 chopped	green onions
3	eggs, beaten
1 bottle	ginger beer
2 teaspoons	baking powder
3 1/4 cups	all-purpose flour
4 cups	canola oil, for deep frying
2 cups	chopped lobster meat
Salt and freshly ground black pepper
Emeril's essence or Creole seasoning, for garnish
Lime Tartar Sauce:
2 cups	mayonnaise
2 tablespoons	chopped cilantro
2	limes, juiced
1 teaspoon	cayenne
1 1/2 tablespoons	ground cumin
Salt and pepper to taste

PREPARATION:

Lobster Beignets:

In a medium sauté pan over medium high heat, add the canola oil. When it begins to shimmer, add the onion, red pepper and garlic and cook until the veggies begin to wilt, about 5 minutes. Set aside and let cool. Make a batter by combining the eggs, ginger beer, and baking powder in a mixing bowl. Mix well. Add the flour, 1/4 cup at a time, beating and incorporating until all of the flour is used and the batter is smooth. Add the sautéed veggies, green onions, lobster meat and season with salt and pepper and fold to mix. Heat the oil to 360 degrees F. Drop the batter, a heaping tablespoon at a time, into the hot oil. When the beignets pop to the surface, roll them around with a slotted spoon in the oil to brown hem evenly. Remove and drain on paper towels. Sprinkle the beignets with Essence. Serve with the Lime Tartar Sauce.

Lime Tartar Sauce:

Combine all ingredients in a medium sized bowl. Serve with Lobster Beignets
Look for organic ingredients and sustainable seafood.

This recipe appears in: Shellfish