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

Tempura Lobster Claws with Black Bean Salad & Avocado Dip