Lobster Puffs
Recipe Type: Bar Snack
Yields: 50
Prep Time: 24 hours
Temperature: Room Temp
Season: Year-round

• · 100g - Raw Lobster Meat
• · 100g - Tapicoa Flour
• · 7g - Lobster Roe Raw
• · 6g - Salt

1. Purée the lobster meat and the lobster roe together in a cold food processor. Next, add the tapioca flour and then the salt.
2. Only purée until the dough comes together and no longer. You don't want to make the dough too gluttonous.
3. Next, roll the dough in plastic wrap a little larger than a quarter in diameter. Tie the ends and then steam for 50 minutes.
4. Remove the Tubes from the steamer and then submerge in ice cold water to cool off.
5. Next, slice the tubes 1/6 of an inch and lay on the rack of a food dehydrator overnight.
6. Fry the chips at 375 degrees in deep fryer until they expand.
7. Season with salt and pepper. Serve at room temperature.

UNIT CONVERSION TABLE
Ingredient	Pints	Lbs.	Oz.	Kilos	Grms	Ltrs.
				1	1000	1
Water	1	1	16	0.45	448	0.45
			8		224
			4		112
			2		56
			1		28
Fl.Oz.			1		28
			28			1
2 Cups		1	16		448	0.5
1 Cup	0.5	0.5	8		224	0.23
16 Tbsp	0.5	0.5	8		224
1 Tbsp			0.5		14	0.014
3 tsp			0.5		14	0.014
1 tsp					5
1 Egg			2		56
1 Yolk			1		26
1 White			1		30