Best Southern Lobster Balls W Mango Banana Ketchup Sauce Recipes

SPEARED SPHERES: LOBSTER MAC-N-CHEESE BALLS

Steps:

• Cook the macaroni according to package instructions. Drain and rinse with cold water to stop the cooking. Transfer to a large bowl.
• Bring a medium pot of water to a boil and add the lobster tails. Cook for about 3 to 5 minutes. Remove the tails from the water and cool. Gently remove the meat and chop into small chunks. Add the meat to a small bowl and lightly season with salt and pepper, to taste. Set aside.
• In a medium saucepan, over medium heat, add the butter. Sprinkle the flour into the butter and stir it with a whisk. Cook for 2 minutes. Whisk in the warmed 2 cups of half- and-half into the flour mixture, working out any lumps. Cook until the sauce thickens, about 2 minutes. Remove from the heat, add the cheeses, and stir until melted and smooth; season with salt and pepper, to taste. Gently mix in chopped lobster meat. Fold the lobster-cheese sauce into the macaroni.
• Pour the macaroni and cheese into a shallow pan and refrigerate until cold, at least 2 hours. Shape the cold macaroni and cheese into individual size balls and arrange them on a parchment paper-lined tray. Freeze the balls at least another 2 hours. In a shallow bowl, beat the eggs and 2 tablespoons half-and-half together to form an egg wash. Put the bread crumbs into another shallow bowl. Remove the macaroni and cheese balls from the freezer. Dip the frozen balls into the egg wash, then into the bread crumbs. Put the balls back into the freezer until you are ready to fry.
• In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 350 degrees F. Fry the macaroni and cheese balls, in batches, until they are golden brown and center is hot, about 5 minutes. Remove the balls to a paper towel lined plate to drain.
• Skewer the balls with a long bamboo spears to help hold together, and serve.

SOUTHERN LOBSTER BALLS W/ MANGO BANANA KETCHUP SAUCE

Steps:

• For the sauce:.
• Place the mangoes, bananas, sweet onions, tomato paste, garlic, salt, brown sugar, molasses, balsamic vinegar, and Worcestershire sauce in a food processor and pulse until pureed.
• Transfer puree to a saucepan.
• Add ground chipotle pepper, ginger, cinnamon, allspice, nutmeg, cloves, and water. Stir to combine.
• Bring to a low boil. Reduce heat and simmer, stirring often, for 15 minutes.
• Let cool to room temperature to serve.
• Cover and refrigerate leftovers and use within two weeks.
• For the lobster balls:.
• Whisk together bread crumbs, flour, baking powder, garlic powder, dill weed, lemon pepper, salt, and Parmesan cheese.
• Stir in lobster, bell pepper, onion, and eggs until well-combined. Let rest for 15 minutes.
• Heat 1/2-inch of oil in a heavy skillet to 375°F or preheat a deep-fryer. Roll lobster mixture into balls about 1-1/2 inches in diameter. Deep-fry until golden brown.

LOBSTER AND MANGO COCKTAIL

Steps:

• In a small bowl whisk together the mayonnaise, the yogurt, the Cognac, the ketchup, the lemon juice, and salt and pepper to taste and chill sauce, covered. Plunge the lobsters into a large kettle of boiling salted water and boil them, covered, for 10 minutes. Transfer the lobsters with tongs to a bowl and let them cool until they can be handled. Crack the shells, remove the meat, and cut it into 3/4-inch pieces. Transfer the lobster meat to a large bowl and chill it, covered. The lobster cocktail may be prepared up to this point 1 day in advance.
• Halve the mangoes by cutting just to the sides of each pit and, using a 3/4-inch melon-ball cutter, scoop the flesh from the mango halves. (There should be about 2 cups.) To the lobster meat add the mango balls, the celery, the whole endives, trimmed and sliced thin crosswise, the minced chives, and the sauce and toss mixture until it is combined. Divide the lobster mixture among 12 chilled small glasses and garnish each serving with 1 of the endive leaves and 2 of the whole chives.

LOBSTER AND MANGO COCKTAIL

Steps:

• 1. In a small bowl whisk together the mayonnaise, the yogurt, the Cognac, the ketchup, the lemon juice, and salt and pepper to taste and chill the sauce, covered.
• 2. Plunge the lobsters into a large kettle of boiling salted water and boil them, covered, for 10 minutes; transfer the lobsters with tongs to a bowl and let them cool until they can be handled.
• 3. Crack the shells, remove the meat, and cut it into 3/4-inch pieces.
• 4. Transfer the lobster meat to a large bowl and chill it, covered - The lobster cocktail may be prepared up to this point 1 day in advance.
• 5. Halve the mangoes by cutting just to the sides of each pit and, using a 3/4-inch melonball cutter, scoop the flesh from the mango halves - There should be about 2 cups.
• 6. To the lobster meat add the mango balls, the celery, the whole endives, trimmed and sliced thin crosswise, the minced chives, and the sauce and toss the mixture until it is combined.
• 7. Divide the lobster mixture among 12 chilled small glasses an garnish each serving with 1 of the endive leaves and 2 of the whole chives.

ZESTY&CREAMY KETCHUP SAUCE

Steps:

• stir all ingredients together and use on your favorite foods.