Bar Harbor® Battered Maine Lobster
Here at Bar Harbor Foods we care about your health and want you to enjoy our true taste of Maine with a touch of responsibility, and using canola oil for frying is a healthy start. Its balance between monosaturated and polyunsaturated fats makes it ideal for frying, especially with its high smoke point. Other oils, such as soybean and peanut oil are a great start as well. By using these oils, and savoring the healthy benefits of tofu, this is as healthy as fried foods get. You will be able to taste the great flavor of our lobster with its tender, but crispy, signature lobster stock-based batter encasing each stuffed mushroom cap.
10 button mushrooms
1 quart canola oil
1 (8-oz) can sliced water chestnuts
4 ounces soft (or creamy) tofu, drained
1 (6.5-oz) can Bar Harbor® Lobster Meat, drained and minced
2/3 cup Bar Harbor® Lobster Stock
1 teaspoon lemon pepper
1 teaspoon freshly snipped chives
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
Seafood Batter, recipe below
Store brand sweet and sour sauce, heated
Remove stems from mushrooms and mince. Wipe mushroom caps clean with cloth. Bring oil to 350-degrees F over medium heat or use a deep fat fryer, heating oil according to manufacturers instructions.
Meanwhile, make stuffed mushrooms. Gently press a slice of water chestnut into the bottom of each mushroom cap, trimming to fit.
In a bowl, combine tofu, lobster meat, minced mushroom stems and spices; blend well. Scoop a tablespoon of lobster mixture and add to a mushroom cap, pressing firmly and tightly(but carefully)mold it into a round dome. Repeat with remainder of mushroom caps. Place in refrigerator while making Seafood Batter.
Seafood Batter: In a bowl, combine 1 cup flour, 1 teaspoon sugar and 1/2 teaspoon baking powder well. Add 2/3 cup Bar Harbor® Lobster Stock, beaten egg and melted butter. Whisk until smooth.
Remove stuffed mushrooms from refrigerator and roll into the prepared batter. Lift out, one by one, with a fork and let the excess batter fall just for a second. Carefully drop into hot oil, a few at a time, and cook 3-4 minutes or until golden brown. You may have to rotate them so that all sides are cooked evenly. Remove to a paper towel-lined plate and repeat, giving the oil a minute or two to heat back to temperature.
Divide among 2 serving plates and drizzle heated sweet and sour sauce over each; serve immediately.
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