So I would thought I would post my recipe for what we call Lobster Leo's, named after my dog Leo. We served these at the restaurant and usually sold out of them every night. They have been resurrected here in Walla Walla on several occasions, most recently on New Years Eve/Kent's Birthday! You can add your own variations to the mixture. Enjoy
LOBSTER /SCALLOP MIXTURE
2 tbls Extra Virgin Olive oil
1/2 cup Fennel, finely chopped
1 Shallot, finely chopped
1 garlic clove, finely chopped
1/2 lb fresh Scallops( not frozen)
4 tbls Heavy Cream
1/4 lb Lobster Meat, claws and knuckles, chopped and chilled
1/4 Bunch Tarragon, leaves only, finely chopped
1/2 Lemon Zested
Salt
White Pepper
BATTER
1 cup+2tbls Cornmeal
1 1/2 cup AP Flour
1/2 cup Sugar
1 1/2 tbls Baking Powder
Pinch of salt
Pinch of Cayenne pepper
1 cup Milk
1 cup Buttermilk
1 egg
1 egg yolk
Saute fennel, shallot and garlic in the EVO until translucent, NO COLOR!!!!!!!!!! Set aside to cool. Puree the scallops in a Robo-Coupe or Cuisinart, adding enough cream to make a smooth puree. In a bowl combine scallop puree, fennel mix, lobster, tarragon, lemon zest and season with salt and pepper. Put the mixture in a pastry bag with a 1/2 inch tip. Lay out a sheet of plastic wrap and pipe about 8-9 inch logs onto the sheet, leaving about 3 inches at each end. Roll up the plastic very tightly around the mousse and tie the ends. Repeat until you have used all the mixture. Poach in simmering water for about 15 minutes, until firm to the touch, shock in an ice bath immediately. Remove Plastic and cut into 1 1/2 inch pieces. Insert a wooden coffee stick into one end. Keep cool.
In a large bowl mix cornmeal, flour, sugar, baking powder, cayenne pepper and salt. In a separate bowl mix milks, egg and egg yolk. Whisk the wet into the dry mixture. Add additional milk if needed. Holding the sticks, dip into the batter and allow the excess batter to drip off. Deep fry in peanut oil until golden brown, remove, drain and season with salt.
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