Smoked Lobster with Dulse Butter Sauce Served with Tempura Lobster Claw and Seaweed Emulsion

Recipe by Chef Orry Shand for Global Food Summit. 

Smoked Lobster:

Ingredients

1 live lobster (500g – 600g)                                                                                 

1 lime         

50ml double cream       

250g butter           

Fresh chives, tarragon, parsley, chervil chopped to serve         

Mara Dulse Seaweed

Method

Cook a 500-600g whole live lobster for 5 minutes in heavily seasoned water.

Cool in iced water and break down the meat. Heavily smoke the shell.

For the butter sauce, heat the juice of 1 lime in a pan with 50ml of double cream, once boiling remove from the heat and whisk in 250g of butter a little at a time until incorporated. Spoon some sauce inside the smoked shell and add the meat back in, spoon some more sauce over the meat.

Heat the lobster in the smoked shell in a tin foiled dish with a splash of water in the bottom, add chives, tarragon, parsley, chervil and dulse to the remaining sauce, taste for flavour and seasoning.

Once the lobster is heated add some of the juices from the tray to the sauce and sauce the lobster. Finish with a further season with the Mara Dulse seaweed flakes.

Tempura Claw:

Ingredients
Macduff Lobster Claw Batter Ingredients

15g Yeast

140ml Sparkling water         

100g Pasta flour

Method

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.

Emulsion Ingredients

3 eggs
Water
1⁄2 lemon
Pinch of LoSalt
200ml Mackintosh of Glendaveny Pure Rapeseed Oil

Mara Dulse Seaweed Dulse Flakes

Method

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.