Panko Crusted Lobster Medallions by William Wells with Culinary Productions - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Panko Crusted Lobster Medallions by William Wells with Culinary Productions

Friday, June 2, 2006

Panko Crusted Lobster Medallions
w/ Mango Salsa and Avocado Mousse on top of a Thai Slaw

INGREDIENTS

1- 4oz maine lobster tail
4 oz panko bread crumbs
1 egg
1/2 cup milk
4 oz all purpose flour
1/2 tsp sea salt
1/2 tsp ginger powder

PROCEDURE

  • Cut lobster tail into medallions dust with the seasoned flour then egg wash then dip into panko bread crumbs. C
  • cook to golden brown in saute pan with fire oil.

Fire Oil

INGREDIENTS

1 cup vegatable oil
2 tbl crusted pepper flakes

PROCEDURE: Heat oil to 180 dergrees add pepper flakes and let cool.

Mango Salsa

INGREDIENTS

1 cup chopped fresh mango
1/4 cup orange juice (fresh squeezed)
1 tbl fresh chopped cilantro
2 tbl fresh chopped saraneo pepper

PROCEDURE: Mix well.

Advocado Mousse

INGREDIENTS

2 avocado(cut small)
1/4 cup cream cheese
juice of one lime

PROCEDURE: Mix well.

Thai Slaw

INGREDIENTS

shaved cabbage
shaved purple onion
chopped cilantro
1/4 rice wine vinegar
1/4 cup sugar

PROCEDURE: Mix well and chill.

Powered by Frankly