Sonoma Modern American
Hushpuppies with lobster filling
Serves 4 - 1 large or 2 small
Hushpuppies
¾ cup cornmeal
¼ cup flour
1 ½ tsp baking powder
pinch baking soda
½ tsp salt
1 ½ tsp sugar
½ onion minced and cooked till translucent
½ c butter milk
1 egg beaten
1 T chopped parsley
2 dash tabasco (optional)
Combine dry ingredients and make a well. Add all other ingredients and whisk just till the batter comes together. In hot oil, about 325*, carefully drop tablespoons of batter into oil. Cook until deep golden brown. Serve as is or let cool. Cut tops off and flatten bottoms so the hushpuppy can stand. Scoop out through the top leaving a 1/8" wall. Use centers for a poultry stuffing.
Lobster
3 T chopped shallots
1 T chopped garlic
2 T olive oil
2 tsp flour
¼ cup ½ & ½
5 oz chopped lobster
1 tsp chopped tarragon
1 tsp chopped parsley
Saute shallots and garlic in the oil for 1 minute. Add flour and cook on low for 3 minutes. Add ½ & ½. Bring to a boil, cook 3 min on low simmer. Add lobster and herbs. Spoon into reheated scooped out hushpuppies. Place tops back on. Enjoy!!!!!
