Best Lobster Hushpuppies With Horseradish Cream Recipes

Ensenada Lobster Thermidor image

Provided by Guy Fieri Bio & Top Recipes

Time 1h

Yield 2 servings

Number Of Ingredients 22

2 tablespoons kosher salt
1 onion, peeled and quartered
1 bay leaf
1 tablespoon whole black peppercorns
1 lemon, quartered lengthwise
1/4 cup peeled garlic cloves
2 (1 to 1 1/2-pound) fresh whole lobsters
Bowl with ice and cold water, big enough to fit lobsters
2 tablespoons unsalted butter
1 tablespoon canola oil
1/4 cup Mexican chorizo
2 tablespoons diced red bell pepper, 1/4-inch diced
2 tablespoons roughly chopped garlic
1/4 cup flour
1 1/2 cups milk
1/4 cup white wine
2 teaspoons roughly chopped fresh tarragon
2 teaspoons Dijon mustard
1/2 teaspoon freshly cracked black pepper
1 tablespoon lemon juice, freshly squeezed
1/4 cup plus 2 tablespoons grated Parmesan
2 tablespoons panko bread crumbs

Steps:

Bring a large stock pot of water to a boil. Add the salt, onion, bay leaf, peppercorns, lemon, and garlic. Let simmer to infuse the water, about 5 minutes, and then add the lobster and cook for 8 to 10 minutes. Remove the lobster from the water and place in a bowl of ice water. When cool, remove the legs and set aside. Starting at the center of each lobster, cut in half lengthwise along the back, and clean out the tomalley, adding to the bowl with the legs. Remove the tail and claw meat and roughly chop. Save the legs, claw shells, and tomalley for another purpose, such as stock. Rinse the shells for serving.
Preheat the oven to 400 degrees F.
In a medium saute pan, add the butter, oil and chorizo and cook for 5 to 6 minutes, stirring frequently. Add the red bell pepper and garlic and saute until the garlic is cooked, 2 to 3 minutes. Add the flour and cook until roux is blonde in color, 3 to 4 minutes more. Slowly stir in the milk and cook until thickened. Add the white wine, tarragon, Dijon, pepper, lemon juice and 1/4 cup Parmesan. Remove from the heat.
Combine the lobster meat and sauce and fill the cleaned lobster shells with the mixture. Top with the panko and remaining Parmesan.
Place on a baking sheet and cook until the top browns, 8 to 12 minutes.

Hoppy Hush Puppies image

Provided by Guy Fieri

Time 35m

Yield 1 1/2 dozen

Number Of Ingredients 16

1 (8.5 ounce) package cornbread mix
1 Anaheim pepper, roasted, peeled, seeded and diced
1 serrano pepper, roasted, seeded, peeled and diced
1/2 cup grilled or roasted fresh corn kernels
1 egg, slightly beaten
1/2 cup pilsner-style beer, room temperature
1/4 cup grated pepper jack cheese
1 quart corn oil, for frying
1 teaspoon sea salt
Agave Butter, recipe follows
1/2 cup unsalted butter, softened
1/8 teaspoon sea salt
1/4 teaspoon lime zest
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
1/3 cup agave syrup

Steps:

Preheat the oven to 300 degrees F.
In a medium bowl, add the cornbread mix, peppers, corn kernels, the egg, beer and cheese. Stir with a fork to just combine and let sit for 7 minutes.
Heat the oil, (3 to 4 inches deep), in a heavy pan or Dutch oven to 365 degrees F.
Using 2 large soupspoons, drop the mixture, in batches into the hot oil and cook for 3 to 4 minutes. Carefully turn and cook for an additional 2 to 3 minutes. Remove to a wire rack lined baking sheet. Sprinkle with salt when still hot. Put the baking sheet in a warm oven, if not serving right away, or serve immediately with Spicy Agave Butter.
In a small bowl, add the butter and mix with a fork until light and fluffy. Stir in the spices and the agave syrup. Stir well to combine and refrigerate until firm, about 20 minutes.