Crab & nduja croquetas, lobster aioli, parsnip crisps

In a saucepan melt the butter and cook the shallots until soft.

Add the plain flour and cook out for 5-6 minutes.

Then add the milk and continue to cook out until the mix becomes very thick.

Add the smoked paprika, chopped herbs, crab meat and nuduja – Mix thoroughly to incorporate all the ingredients.

Transfer the mix to a baking tray and cover with cling film and allow to cool completely.

Once cool divide the mixture equally into even size balls and coat with the flour, egg and breadcrumb.

Chill for 10-15 minutes then deep fry for 4-5 minutes until golden.

Place all ingredients into separate trays and coat the croquettas first with flour, egg then panko crumb.

Deep fry until golden. 180 c 

Place the garlic into a pestle & mortar and crush.

Add the egg yolks and mix together with the Dijon mustard and lobster glace.

Drizzle in the oil and finish with fresh lemon juice, salt & pepper to taste.

Cover and place into fridge until required.

Wash, peel and shave the parsnip lengthways.

Deep fry in hot oil until crispy then dust with curry powder and set to one side.