Sous Vide Lobster Salad Recipe
A delicious sous vide lobster salad recipe from chef Mark Jordan, complete with crispy tempura claws.
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Cooking tools:
- Whisk
- Mixing bowl
- Deep fryer
Ingredients
- 1 lobster, weighing 500g
- 50g of tapioca
- 200ml of shellfish stock, preferably lobster
- salt
- 500g of mango purée
- 5g of agar agar
- 2 limes, juice only
- 250g of Jersey Royal potatoes, washed
- 1 tsp mayonnaise, good quality
- 1/2 lemon, juice
- 1 mango, ripe
- 1 tsp mango purée
- 6 basil leaves, finely shredded
- 1 lime, juice only
- 300g of flour
- 100g of cornflour
- 275ml of sparkling water
- caviar
- 4 chicory leaves, yellow
- baby basil
- shiso leaves
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