Tempura Lobster Claws with Black Bean Salad & Avocado Dip
Yield: 3-4 servings
Ingredients |
Quantities |
Tempura Lobster | |
Raw Lobster Claw Meat | ½ lb (227 g) |
All Purpose Flour | 1 ¼ cup (310 ml) |
Cornstarch | 1 cup (250 ml ) |
Ice Water | 1 cup (250 ml) |
Egg | 1 |
Chili Powder | 1 tsp (5 ml) |
Method
- In a bowl sift together 1 cup flour, cornstarch and chili powder.
- Beat the egg and stir in ice water.
- Incorporate dry ingredients into liquid mixture and stir until combined- do not over mix.
- Dredge the lobster in ¼ cup flour and dip into the batter.
- Fry at 350° F (175° C) for 1 ½ -2 minutes until crisp or desired lobster claw texture is reached.
Ingredients |
Quantities |
Black Bean Salad | |
Black Beans, drained and rinsed | 1-19 oz can (540 g) |
Red Pepper, cored, seeded and small dice | ½ |
Vine Ripened Tomato,seeded and small dice | 1 |
Red Onion, small dice | ½ cup (125 ml) |
Fresh Basil, chopped | 2 Tbsp (30 ml) |
Olive Oil | 2 Tbsp (30 ml) |
Lime, zested and juiced | 1 |
Cayenne Pepper | to taste |
Salt | to taste |
Black Pepper | to taste |
Method
- In a medium bowl; mix together the black beans, bell pepper, tomato, red onion and cayenne pepper.
Method for Vinaigrette
- In a small bowl, combine the lime zest, lime juice and basil.
- Slowly add the oil, whisking constantly until the mixture thickens.
- Season with salt and pepper to taste.
- Pour the vinaigrette over the salad and toss well.
- Allow to marinate in the refrigerator.
- Leftover salad will last a few days in refrigerator.
Ingredients |
Quantities |
Avocado Dip | |
Avocado | 1 |
Restaurant Style Sour Cream | 3 Tbsp (45 ml) |
Garlic Clove, minced | 1 |
Lime Juice | to taste |
Cumin | to taste |
Salt | to taste |
Black Pepper | to taste |
Method
- Pit and peel avocado.
- Place avocado in a medium bowl; mash.
- Fold in sour cream, lime juice, garlic and cumin.
- Season with salt and cracked pepper; serve chilled.
Method for Serving
- Place 2-3 tbsp Avocado dip into the bottom of a martini glass.
- Add ¼ cup black bean salad creating the second layer.
- Place 3 tempura battered claws standing up on top of the bean salad.
- Garnish with cilantro leaves.
- Serve immediately.
Recipe courtesy of Gourmet Chef Packers