Fresh Mango & Lobster Arancini with Charred Mango-Tomato Dipping Sauce
Ingredients
FRESH MANGO & LOBSTER ARANCINI
- 4-1/2 cups chicken, seafood or vegetable stock
- 1-1/2 cups Arborio rice, toasted 3 large eggs
- 1/2 cup finely chopped cooked lobster meat
- 1/2 cup shredded fontina cheese
- 1/4 cup grated parmesan cheese, for garnish
- Kosher salt, as needed/to taste
- 1/2 cup finely chopped ripe fresh mango (not minced)*
- 1/2 cup grated parmesan cheese
- 3/4 cup breadcrumbs, divided
- 1 tablespoon chopped fresh parsley, for garnish
CHARRED MANGO-TOMATO DIPPING SAUCE (YIELD: 2 CUPS)
- 1 garlic bulb
- 1-1/4 pounds fresh mango chunks, instructions follow, to yield 2 pounds caramelized mango chunks*
- 1 ounce white balsamic glaze
- 5 to 6 fresh thyme sprigs
- Salt and pepper, as needed/to taste
- 1 pound oven roasted tomatoes
- 1 small red bell pepper
- 1 ounce extra virgin olive oil
- 2 to 3 basil leaves
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Instructions
CHARRED MANGO-TOMATO DIPPING SAUCE, RECIPE FOLLOWS:
- Bring the broth and 1/4 teaspoon salt to a boil over medium-high heat. Stir in the toasted Arborio rice; reduce the heat to low and simmer until tender, about 20 minutes. Spread on a parchment-lined baking sheet and let cool completely.
- Beat the eggs in a large bowl; stir in the cooled rice, fresh mango, lobster, parmesan, fontina and 1/3 cup breadcrumbs. Season this mixture with salt, to taste. Shape the mixture into 10 1-1/2-inch balls (about 1-1/2 ounces each).
- Put the remaining breadcrumbs in a shallow bowl. Roll the balls in the breadcrumbs and place on a parchment-lined baking sheet. Loosely cover and refrigerate, at least 1 hour or overnight. (If refrigerating overnight, roll in more breadcrumbs before frying.)
- In 350 degree F fryer, working in batches, fry the rice balls, turning, until golden brown on all sides, about 4 minutes. Remove and drain on paper towels; season with salt.
- To serve: plate Fresh Mango & Lobster Arancini with a ramekin of Charred Mango-Tomato Dipping Sauce. Garnish with remaining parmesan and chopped parsley.
- Preheat oven to 400 degrees F. Drizzle a little olive oil over the garlic bulb and wrap tightly in a foil pouch. Roast 30 to 40 minutes until golden and very soft. When cool, squeeze garlic cloves from their skins; reserve.
- To caramelize mango chunks: arrange mango chunks on two baking sheets and drizzle with olive oil. Season with salt and pepper, to taste. Strip 5 to 6 small stems of thyme for each pan and sprinkle over the mangos chunks. Roast at 350 degrees F 1 hour or until well-slumped and caramelized. Scrape burnt edges from sheet pans, and mix into caramelized mangos.
- Char red bell pepper over an open flame on a stovetop or under a broiler until the skin is evenly blackened and papery at the edges. Place in a bowl, cover and cool. Peel and seed peppers.
- Working in batches, if necessary, place half of the roasted garlic cloves, roasted tomatoes, caramelized mango chunks, roasted red bell pepper, white balsamic glaze and fresh basil in high-powered blender or a food processor. Purée only until slightly chunky. Repeat with second half of ingredients. Taste and adjust salt and pepper as necessary. Transfer to a pot and simmer to serve warm.
Categories: Snacks