Jersey royal and poached lobster salad with mango and passion fruit dressing and tempura of the claw by Mark Jordan
Ingredients
200g cooked jersey royals
3 tablespoons fresh mayonnaise
Chopped chives
Lemon juice
4x400g medium sized lobster cooked and shelled
3 passion fruit
200ml mango purée
1 whole mango peeled and diced
200g tempura flour
Sparkling water
Pick bicarbonate soda
Caviar optional
Pea shoots
Method
1.cut the passion fruit into halves and scrap out all the seeds into a bowl
2.peel the mango and dice into medium size dice
3.pour the mango purée into the same bowl and mix together place to one side
4.cook the jersey royals unsalted boiling water until cooked, remove from the water and cool
5.cut the potatoes into nice even dice
6.mix the mayonnaise with the diced potatoes and add the lemon juice and chopped chives
7.season the mix with salt and gently mic together without freaking up the potato dice
8.in a bowl add the tempura flour
9.add the pinch of bicarbonate of soda and mix
10.gently add the sparkling water to create a nice batter consistency
11. Using a palette knife make 4 swipes of mango purée in the centre of each plate
12. Cut each lobster tail into two even pieces and place onto the mango drags
13. Along side that quenelle with two teaspoons the potato salad
14. Take the lobster claws and completely dip them into the tempura batter and gently deep fry in a fryer until light golden brown
15. Remove the claws from the fryer and trim the base so that the claws can stand on end in the middle of the lobster plates
16. Spoon around the lobster the diced mango dressing
17. Garnish with fresh pea shoots and the optional caviar
18. Serve straight away
Recipe created by Mark Jordan
