Croquettes à l'Indienne (Curried Rice and Lobster Croquettes)

Ingredients

• Rice
• Lobster flesh
• Sauce Béchamel made with coconut milk
• Curry
• Sauce Currie

Instructions

1. Poach the rice in fish stock.
2. Add an equal weight of lobster flesh cut into a salpicon.
3. Bind with a sauce Béchamel made with coconut milk, seasoned with curry and reduced thoroughly.
4. Shape into cork-shaped croquettes and finish them following the general croquette formula.
5. Serve accompanied by Sauce Currie.