Lobster and Crab Southwest Sopaipillas come to Maine (For Lunch): Southwest Sopaipillas come to Maine (For Lunch) The Dressing 1 t Dijon mustard 1 1/4 T fresh lemon juice ½ t...

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Lobster and Crab Southwest Sopaipillas come to Maine (For Lunch)

Aug 7, 2022 07:16:25 #

sourdough58 Loc: Maine

Southwest Sopaipillas come to Maine (For Lunch)

The Dressing
1 t Dijon mustard
1 1/4 T fresh lemon juice
½ t Worcestershire sauce
¾ c Fior’e avocado oil
2 T coarsely chopped fresh tarragon
1 t kosher salt

Sopaipillas Filling
3 leaves romaine, halved and cut into strips trimmed to fit the shells (remove stiff veins)
1 bunch of chives chopped
3 1- lb lobsters, steamed, tail and claw meat shelled and halved lengthwise
8 oz of crab meat
3 strips bacon, cooked until crisp, drained and crumbled

Sopaipillas Dough
3 c all-purpose flour, plus more for work surface
1 T baking powder
1 t salt for the dough plus 1 teaspoon for dusting
1/4 c butter
1 c water, room temperature
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4 c oil for frying Sopaipillas shells, 3/4 of an inch in a small fry pan works for me I fry one
to a time, use tongs to help brown too sides
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Sprinkle this on the shelf when they come out of the hot oil
1 1/2 t ancho chili powder
1/2 t black pepper

Preparation
1. To make the dressing, mustard, lemon juice and Worcestershire sauce and oil in a small canning jar and wisk or use a
stick blender to combine. Add the tarragon and salt and wisk until combined. (can be made a few hours ahead,
covered and refrigerate.)
2. In a large bowl sift together the flour, baking powder and 1 teaspoon of salt. Cut in the shortening with a fork or pastry
blender. Add the water, gradually, until the dough comes together and forms a ball. Turn onto a floured surface and knead
until smooth. Cover and let rest for 5 minutes.
3. In a small bowl, mix together the remaining 1 teaspoon of salt, the ancho chili powder and pepper and set aside.
4. Divide the dough into 4 equal portions. Roll each portion into a square about 1/8 to 3/16 inch thick. Cut each piece into 2 by 2-inch squares or triangles. Working in batches, carefully add 1 piece of the dough into the hot oil. Using tongs, turn the dough frequently to ensure even puffing and cooking. Fry until golden brown. They should puff up like little pillows. Remove them from the oil and drain on a sheet pan lined with paper towels. Sprinkle with the ancho chili and salt mixture. Repeat with remaining pieces of dough. Transfer the fried dough to a serving tray.
5. Cut a hole in the top of the Sopaillas and line the inside with layers of romaine strips and a bit of dressing, mix the crab and lobster filling, and carefully spoon-filling into each roll. Top with crumbled bacon and a bit of chives, and plate with a side of crispy potato chips. Black bean salsa makes a great filling too!

Makes about 6-8 leftover shells can be crushed and drizzled with honey, maple syrup, or powdered sugar for dessert.