Smoked Lobster with Dulse Butter Sauce Served with Tempura Lobster Claw and Seaweed Emulsion
Recipe by Chef Orry Shand for Global Food Summit.
1 live lobster (500g – 600g)
50ml double cream
Fresh chives, tarragon, parsley, chervil chopped to serve
Mara Dulse Seaweed
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.
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.