Sous vide lobster salad with mango salsa and lobster tempura

This sous vide lobster salad recipe by Mark Jordan pairs the luxurious shellfish with tropical mango and aromatic basil. Crispy tempura claws finish the dish off beautifully, as does Jordan's glorious take on potato salad.

First published in 2015





Lobster cracker

  • 50g of tapioca
  • 200ml of shellfish stock, preferably lobster
  • salt

Mango and lime gel

Potato salad

Mango and basil salsa

Tempura batter

  • 300g of flour
  • 100g of cornflour
  • 275ml of sparkling water
  • salt



  • Dehydrator
  • Water bath
  • Deep-fryer
  • Blender


Begin by making the lobster cracker. Cook the tapioca in the shellfish stock for about 20 minutes until translucent. Drain the tapioca and reserve the cooking liquid
  • 50g of tapioca
  • 200ml of shellfish stock, preferably lobster
Mix enough liquid back into the tapioca to just bind it together then spread onto a non-stick tray. Place in a dehydrator to dry overnight
When the cracker is dry, break into small pieces and deep fry at 180°C for a few seconds until puffed up. Drain on kitchen paper and season with salt
To prepare the lobster, remove the tail and claws from the head and insert a skewer through the tail (this keeps the tail straight during the cooking process)
Blanch the tail in boiling salted water for 2 minutes and the claws for 5 minutes, then refresh in iced water
Preheat a water bath to 62°C
Remove the lobster tail from the shell and remove the intestinal tract. Roll the tail tightly in cling film to form a neat cylinder and place into the water bath for 12 minutes
Crack the claws and remove the shell, making sure you keep the claws whole. Remove the meat from the knuckles, chop roughly and keep to one side
For the mango and lime gel, bring the mango purée to the boil, whisk in the agar and remove from the heat. Add the lime juice, spread onto a flat tray and chill
When set, transfer to a blender and blitz until smooth. Pass through a fine sieve and set aside
For the potato salad, place the potatoes in a saucepan of cold salted water and bring to the boil. Simmer for 8–10 minutes, or until the potatoes are just cooked
Drain the potatoes and leave to cool. Once cool, peel and dice into 5mm cubes
Combine the potatoes with the mayonnaise, lobster knuckles, lemon juice and salt
  • 1 tsp mayonnaise, good quality
  • 1/2 lemon, juice
  • salt
For the salsa, peel and dice the mango into 1cm cubes. Combine with the mango purée, the basil and a squeeze of lime juice
Preheat a deep-fryer to 180°C
For the tempura batter, gently whisk together all of the ingredients. Don’t over-whisk the batter as this will result in a chewy finish. When ready to serve, dip the lobster claws in the batter and deep-fry until golden and crispy
  • 275ml of sparkling water
  • 300g of flour
  • 100g of cornflour
  • salt
To serve, drag the mango purée across the centre of the plate. Slice the lobster into pieces and dress with a squeeze of lime juice. Place a spoonful of caviar on top
Arrange the lobster on the mango purée, followed by three quenelles of the potato salad
Rest the chicory leaves over the potato salad. Spoon the salsa over the lobster and top with the lobster cracker
Cut the base from the lobster claw and stand the claw upright in the centre of the plate. Finish by garnishing with micro cresses
First published in 2015

Mark Jordan made his name as head chef of one of the best Michelin-starred restaurants in Jersey.

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