Sous vide lobster salad with mango salsa and lobster tempura
by Mark Jordan
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Ingredients
Fish & Shellfish
1 lobster, weighing 500g
200ml of shellfish stock, preferably lobster
Fruit & Vegetables
50g of tapioca
3 limes, juice only
250g of Jersey Royal potatoes, washed
1/2 lemon, juice
1 mango, ripe
4 chicory leaves, yellow
Store Cupboard
salt
1 tsp mayonnaise, good quality
300g of flour
100g of cornflour
Speciality Ingredients
501g of mango purée
5g of agar agar
Salad & Fresh Herbs
6 basil leaves, finely shredded
baby basil
shiso leaves
Beverages
275ml of sparkling water
Delicatessen
caviar