Lobster Croquetas with Banana Lentil Salad & Horseradish Cream | Cruise Scoop

Ingredients

• 4 Tbs. butter
• 2 Tbs. diced onion
• 3 cloves garlic, squeezed through a garlic press
• 1 cup milk
• ¾ cup all-purpose flour
• ½ tsp. salt
• ⅛ tsp. ground black pepper
• ½ Tbs. cognac
• 1 lb. cooked lobster meat finely diced
• 1 cup all-purpose flour
• 2 eggs
• 1 cup cracker meal
• Canola oil for deep frying
• 1 cup brown lentils
• 1 cup yellow or red lentils
• 3 Tbs. olive oil
• 1 red onion cut into ¼” dice
• 1 red bell pepper cut into ¼” dice
• 1 Tbs. finely minced garlic
• 2 Tbs. chopped parsley
• 3 Tbs. chopped cilantro leaves
• 3 semi-ripe bananas, peeled and chopped
• ¼ cup balsamic vinegar
• Salt and pepper to taste
• 2 Tbs. prepared horseradish
• 1 tsp. wasabi powder
• ½ Tbs. grated gingerroot
• ½ cup sour cream
• 2 Tbs. heavy cream