Tempura Lobster Claw Served with Rapeseed Oil & Seaweed Emulsion
Recipe by Chef Orry Shand for Global Food Summit.
Macduff Lobster Claw Batter Ingredients
140ml Sparkling water 100g Pasta flour
Mix all the batter ingredients together and prove the batter in a warm place until it has risen, place a cooked lobster claw in the batter and deep fry at 180c until crisp & golden.
Pinch of LoSalt
200ml Mackintosh of Glendaveny Pure Rapeseed Oil
Mara Dulse Seaweed Dulse Flakes
Whisk 3 eggs over a pan of simmering water with the juice of half a lemon and a pinch of LoSalt. Once like a sabayon (light and fluffy) remove from the heat and slowly whisk in 200ml of rapeseed oil. Season with the Mara Dulse seaweed flakes.