Lobster Stuffed Zucchini Blossoms
Ingredients
- 3 tablespoons extra-virgin olive oil
- 3 1/2 tablespoons fresh lemon juice, divided
- 1 tablespoon minced preserved lemon rind
- 2 1/2 teaspoons Aleppo pepper, divided
- 1 1/2 teaspoons kosher salt, plus more for sprinkling
- 1 (8-ounce) container mascarpone cheese
- 7 large eggs, divided
- 2 teaspoons lemon zest
- 2 tablespoons chopped mint leaves
- 1 pound cooked and picked lobster, crab, or shrimp meat, very finely chopped
- 24 zucchini blossoms
- 2 cups all-purpose flour (about 8 1/2 ounces)
- 2 cups toasted fine breadcrumbs
- Neutral oil, such as grapeseed, for frying
Organization Tags
Tags easily organize your Recipe Library
Comments