Lobster Puffs Maine-Style from Two Fat Ladies Obsessions by Clarissa Dickson Wright
This is an excellent way of using lobster, which I learned from the locals when I was living on the East Coast of the U.S. If you don’t use lobster meat, you can just as easily use crayfish or...
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Cooking tools:
- Deep-fry thermometer
- Sifter
- Mixing bowl
- Whisk
- Measuring spoon
- Spoon
- Pot
- Stove
- Slotted spoon
- Paper towel
Ingredients
- 8 oz (about 1½ cups) freshly cooked lobster meat, cut into small pieces
- Oil for deep frying
- 4 cups all-purpose flour
- ⅓ tsp salt
- 1 tbsp baking powder
- Large pinch of dried thyme
- Good pinch of grated nutmeg
- 1 cup milk
- 1 extra large egg
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