Lobster Fried Brie | Fried brie cheese over lobster…and then there’s a habanero peach jelly. Do I need to say more? This one is so good, I have to stop typing or else I’m going to bed hungry. Enjoy this one.
In this recipe, we coat rounds of brie cheese in panko and fry them to perfection. But we don’t stop there. We rest these fried beauties over an artichoke gremolata and a succulent lobster that we pan sear in homemade clarified butter. And then there’s that habanero peach jelly? This is an all-star dish.
* You should make the Habanero Peach Jelly in advance.
* This recipe makes 8 little stacks.
- Olive Oil - 2 teaspoons
- White Peaches - 1 cup, brunoise
- Cucumber - ¾ cup, brunoise
- Roasted Red Bell Pepper - 3 tablespoons, brunoise
- Habanero - 1 teaspoon, finely minced
- Apple Cider Vinegar - 4 tablespoons
- Arrowroot - 2 teaspoons
- Ginger Root - ⅛ teaspoon
- Sugar - ¾ cup
- Salt - ⅓ teaspoon
- Canola Oil - 5 cups
- Brie Cheese - 2 rounds (8 ounces each)
- Eggs - 2
- Milk - 2 tablespoons
- Panko Breadcrumbs - 1½ cups
- Salt - ¼ teaspoon
- Butter - 6 tablespoons
- Lobster Tails - 2, cut into 0.7 ounce pieces
- Artichoke Gremolata - 1 recipe, optional
- Chives - ¼ cup, thinly sliced, garnish
- Salt - ½ teaspoon
- Saute Pan
- Ramekin - 1 (6 ounces)
- Air-Tight Container
- Rubber Spatula
- Dutch Oven - medium
- Spider - or use a slotted spoon
- Shot Glass - or use a round cutter
- Peel your cucumbers and slice off the ends. Trash those.
- Cut up all your ingredients. You got to get your brunoise (aka very small dice) on here big time!
- Add the oil the the saute pan and put it over medium heat. Let it get hot.
- Then toss in the habanero with a small pinch of salt, and saute for 3 minutes until softened.
- Now throw in the peaches, cucumber, bell pepper, ginger root and the rest of the salt, and saute for 1 more minute.
- Now add the vinegar and sugar, give it a quick stir, and saute until all the liquid is gone - about 3 more minutes.
- Whisk together the arrowroot with 2 tablespoons of water in the ramekin.
- Now stir the arrowroot into saute pan and simmer the jelly until it's nice and thick - about another 3 minutes.
- Season to taste and you've done it! Scrape the jelly into a container, cover, and set aside.
- Take your brie round directly out of the fridge. You want to buy two 8 ounce rounds of brie - each about an inch thick.
- Grab a shot glass (or use a round cutter) and cut out 4 (1½ inch) circles out of each brie round. For a total of 8.
- Whisk the eggs and milk together in a shallow bowl.
- Put the panko in the other bowl. This is your breading station.
- Dip a round into the egg wash, let the excess drip off, then drop it into the panko.
- With your other hand (the dry one) toss the breadcrumbs over the cheese to completely coat it in a an even layer.
- Put them on a plate and toss them in the fridge for 15 minutes to firm back up a bit.
- Pour the oil in the dutch and put it over medium-high heat until it reads 315 degrees (yes, just 315).
- Ok, so we are going to work in two batches here. 4 brie rounds at a time. We don't won't to crowd the pan and lower the oil temp too much. So let's start the first batch.
- Take the rounds out of the fridge and set a couple directly onto your spider.
- Gently lower the spider into the oil to submerge the cheese, but hold the spider in the oil for about 15 seconds before you remove it from beneath the rounds. Don't just toss them in or else they'll sink to the bottom.
- Fry the rounds for about 4 minutes, turning a couple times, until they are golden brown and delish!
- Set them aside and hit them immediately with a small pinch of salt while they're hot. Keep them in a warm place while you cook Mr. Lobster.
- Preheat your oven to 350 degrees.
- Lay your lobster tails shell-side up on your cutting board.
- Remove the shell by taking a sharp knife and pressing down firmly down the length of the shell, until the shell just cracks open. Don't cut all the through and damage the meat (you can also use kitchen shears).
- Then carefully peel away the shell and remove the tail meat.
- Now slice each tail crosswise into 4 pieces for a total of 8 - if you have a scale, they should weigh between 0.7 and 1 ounce each. Set them aside.
- Toss the butter in the saucepan and let it melt over low heat. We are going to make a quick clarified butter.
- Once it's all melted, remove the pan from the heat and let the butter rest for 5 full minutes.
- Now carefully tilt the pan towards you and skim the milk solids off the surface with a spoon. We don't want those. Don't disturb the milk solids that have settled on the bottom. Now you have clarified butter fat at your disposal!
- Put your cast-iron over medium-high heat and spoon in about 3 tablespoons worth of the butter fat (again careful not to add any of those bottom-feeding milk solids).
- Season the lobster pieces with a big pinch of salt. Let it rain!
- Then once the butter is hot and barely audible, lay in the lobster cut-side down and sear for just 1 minute exactly.
- Then give them a quick flip, then toss the whole pan in the oven for just 2 minutes. That's it! Don't overcook these little guys.
- Ok, let's plate a small appetizer portion with two lobster pieces. If you made the artichoke gremolata, put two small dollops next to each other on the plate. Press down a little with the back of a spoon to make a nice lobster resting place.
- Then lay on a lobster piece.
- Brush on a little of the reserved butter.
- Balance on a piece of fried brie.
- Finally, finish this masterpiece with a small spoonful of Habanero Peach Jelly over each hot piece of cheese. Voila!
* We fry low and slow here so our brie rounds don't turn into brie bombs and explode on us.
* Whisk the arrowroot with the water right before you add it to the pan. Don't whisk it in advance or else it will lose its thickening power!
* Serve these with any herb gremolata. It's a perfect accompaniment.
If you’ve read this far, then you need to check out Braised Beef Cheek Carbonara and Crispy Short Rib Wontons + Ragu.
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