Sous Vide Lobster Salad Recipe - Great British Chefs

Salad of lobster, mango and basil and lobster tempura

Starter
medium
2
60 minutes, plus overnight drying

PT1H

This cous vide lobster salad recipe by Mark Jordan pairs the luxurious shellfish with tropical mango and aromatic basil. Crispy tempura claws finish the dish off beautifully, as does Jordan's glorious take on potato salad.

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Ingredients

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Metric

Imperial

Lobster

1 lobster, weighing 500g

Lobster cracker

50g of tapioca
200ml of shellfish stock, preferably lobster
salt

Mango and lime gel

500g of mango purée
5g of agar agar
2 limes, juice only

Potato salad

250g of Jersey Royal potatoes, washed
1 tsp mayonnaise, good quality
1/2 lemon, juice
salt

Mango and basil salsa

1 mango, ripe
1 tsp mango purée
6 basil leaves, finely shredded
1 lime, juice only

Tempura batter

300g of flour
100g of cornflour
275ml of sparkling water
salt

Garnish

caviar
4 chicory leaves, yellow
baby basil
shiso leaves

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Dehydrator
Water bath
Deep-fryer
Blender

Begin by making the lobster cracker. Cook the tapioca in the shellfish stock for about 20 minutes until translucent. Drain the tapioca and reserve the cooking liquid

50g of tapioca
200ml of shellfish stock, preferably lobster

Mix enough liquid back into the tapioca to just bind it together then spread onto a non-stick tray. Place in a dehydrator to dry overnight

When the cracker is dry, break into small pieces and deep fry at 180°C for a few seconds until puffed up. Drain on kitchen paper and season with salt

salt

To prepare the lobster, remove the tail and claws from the head and insert a skewer through the tail (this keeps the tail straight during the cooking process)

Blanch the tail in boiling salted water for 2 minutes and the claws for 5 minutes, then refresh in iced water

Preheat a water bath to 62°C

Remove the lobster tail from the shell and remove the intestinal tract. Roll the tail tightly in cling film to form a neat cylinder and place into the water bath for 12 minutes

Crack the claws and remove the shell, making sure you keep the claws whole. Remove the meat from the knuckles, chop roughly and keep to one side

For the mango and lime gel, bring the mango purée to the boil, whisk in the agar and remove from the heat. Add the lime juice, spread onto a flat tray and chill

500g of mango purée
5g of agar agar
2 limes, juice only

When set, transfer to a blender and blitz until smooth. Pass through a fine sieve and set aside

For the potato salad, place the potatoes in a saucepan of cold salted water and bring to the boil. Simmer for 8–10 minutes, or until the potatoes are just cooked

250g of Jersey Royal potatoes, washed

Drain the potatoes and leave to cool. Once cool, peel and dice into 5mm cubes

Combine the potatoes with the mayonnaise, lobster knuckles, lemon juice and salt

1 tsp mayonnaise, good quality
1/2 lemon, juice
salt

For the salsa, peel and dice the mango into 1cm cubes. Combine with the mango purée, the basil and a squeeze of lime juice

1 mango, ripe
1 lime, juice only
1 tsp mango purée
6 basil leaves, finely shredded

Preheat a deep-fryer to 180°C

For the tempura batter, gently whisk together all of the ingredients. Don’t over-whisk the batter as this will result in a chewy finish. When ready to serve, dip the lobster claws in the batter and deep-fry until golden and crispy

275ml of sparkling water
300g of flour
100g of cornflour
salt

To serve, drag the mango purée across the centre of the plate. Slice the lobster into pieces and dress with a squeeze of lime juice. Place a spoonful of caviar on top