Tim Love: Dallas City Insider Tips

Combine gourmet flavor with down-home appeal, with Tim's succulent Lobster Hush Puppies.

Combine gourmet flavor with down-home appeal, with Tim's succulent Lobster Hush Puppies.

Read the transcript of this video
Brought to you by Pepcid Complete, fast and long lasting heartburn relief that doesn't make you compromise between hurting now or later. Hi, I'm Tim LOve, and even though I live about 30 miles from Dallas I really don't I don't get over there that often. But, when I do, I always go see my friend Kent Rathman at Abacus for some of his signature lobster shooters. Because when it comes to lobster, I don't compromise. So, today, I'm going to show you a little twist on that. Blue corn lobster hushpuppies. It's one of the best selling appetizers at Lonesome Dove, my restaurant, and by the way, they're easy to make and super tasty. So I've got a pound of lobster. Half a pound of langostinos, or you could use shrimp if you like. Eight ounces of cream cheese. Half a red pepper. Half a jalapeno, half a red onion, and half a cup of cilantro. So the first step to make a lobster hushpuppy is to make the mix. [MUSIC] Now we're going to mix all this up. One thing is make sure you start with cream cheese that's soft. Don't put a fresh one out of the refrigerator. It would be really tough to mix. See how nice and soft this one is right here. Now it's about two-thirds mixed. Now I'm gonna add in my salt and pepper. I can already smell it, and it smells beautiful. And now, once the cream cheese is coated on all the ingredients in the bowl. It's time to form the hush puppies. So you wanna get about an ounce in a half to two ounces, and just form the balls in your hands like this. Once you get all the balls formed up, you're gonna put them in the refrigerator and chill them, to make sure they get nice and firm before we fry them up. Now it's time to make the batter. I've got some blue cornmeal. Some flour, a little bit of baking powder in here, and then i'm gonna add some soda water. This is gonna give it that kinda aerated texture. Once I mix this up, I'm gonna add in some ice. And you should be frying with the ice still in the batter. So we take The first hush puppy, we're gonna roll it in the flour here, pop it in our batter. Careful when you put these in the fryer. I love the sound of its sizzle. Now remember when you put the hush puppies in the fryer, be careful. Don't put your face over the oil. It can be a little dangerous. So once they've sat here for about 30 seconds to dry off, we're ready to serve. Now these aren't lobster shooters, but their darn good. [MUSIC] That's lobster my way. And remember when it comes to your favorite food and places to travel, always bring Pepcid Complete so you never have to compromise. [MUSIC]
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Tim Love: Dallas City Insider Tips


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