Lobster Croquetas with Banana Lentil Salad & Horseradish Cream (Disney)

4 Tbs. butter

2 Tbs. diced onion

3 cloves garlic, squeezed through a garlic press

1 cup milk

¾ cup all-purpose flour

½ tsp. salt

⅛ tsp. ground black pepper

½ Tbs. cognac

1 lb. cooked lobster meat finely diced

1 cup all-purpose flour

2 eggs

1 cup cracker meal

Canola oil for deep frying

1 cup brown lentils

1 cup yellow or red lentils

3 Tbs. olive oil

1 red onion cut into ¼” dice

1 red bell pepper cut into ¼” dice

1 Tbs. finely minced garlic

2 Tbs. chopped parsley

3 Tbs. chopped cilantro leaves

3 semi-ripe bananas, peeled and chopped

¼ cup balsamic vinegar

Salt and pepper to taste

2 Tbs. prepared horseradish

1 tsp. wasabi powder

½ Tbs. grated gingerroot

½ cup sour cream

2 Tbs. heavy cream

Heat the butter in a heavy-bottomed saucepan and sauté the onion and garlic over a medium high heat until translucent, about 5 minutes; set aside.

Place the milk and flour in a blender and blend until combined; pour this mixture into the sautéed onions and add the salt, pepper and nutmeg. Simmer over a low heat, stirring constantly, until the mixture reaches the consistency of pancake batter.

Remove the pan from the heat, add the cognac and lobster meat and mix well. Pour into a shallow pan and let cool for about 1 hour.

Using about 2 to 3 tablespoons of the mixture for each croqueta, shape into small finger-size sticks.

Place each breading ingredient into a separate small bowl. Lightly beat the eggs. Dredge the croquetas first in the flour, then in the egg, and finally in the cracker meal.

Transfer to a plate, cover and refrigerate for at least 1 hour or freeze to use at a later time.

Heat the canola oil in a deep fryer to about 375°.

Fry the croquetas until golden brown, 3 to 4 minutes. Drain on paper towels.

Place the lentils in a large bowl, cover with plenty of water and soak overnight.

The next day, drain off the water, rinse the lentils and transfer to a saucepan. Add fresh water to cover by at least an inch.

Bring the lentils to a boil. Lower the heat and simmer for 6 minutes. Remove the pan from the heat, drain and transfer to a mixing bowl to cool.

In a sauté pan or skillet, heat the olive oil. Add the onion, bell pepper and garlic and sauté over a medium heat until tender, about 2 minutes.

Add the onion mixture to the cooled lentils and stir in the remaining ingredients. Mix thoroughly.

Let the salad chill for 1 to 2 hours before serving.

Place the horseradish cream ingredients in a blender and puree until smooth. Refrigerate.

Place the 4 tablespoons of lentils into the center of a serving bowl and rest the croquetas against the lentils. Drizzle the horseradish cream over and around the croquetas and lentils. Garnish with sprigs of cilantro and fresh lime.