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WARM TART OF LOBSTER HORN MEAT WITH CRISPY LOBSTER
LEG MEAT SALAD
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Ingredients for 4 as a starter:
THE TARTS:
320 grams lobster horn meat
480 grams brisée pastry
50 grams butter
1 brown onion, finely chopped
1 clove fresh garlic, crushed
4 tablespoons madeira
sea salt and freshly ground pepper
3 50 gram eggs
260 ml cream
¼ cup fresh flat leaf parsley, chopped
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CRISPY LOBSTER LEG MEAT SALAD:
250 grams lobster leg meat
plain flour
oil for deep-frying
60 grams freshly picked and washed watercress
CHICKPEA BATTER:
80 grams chickpea flour
80 grams plain flour
95 ml cold beer
95 ml iced water
½ teaspoon salt
TART METHOD:
Line 4 small (13cm) tart moulds with pastry.
Blind bake in 180°C oven for approximately 15 minutes till
cooked through. Cool.
Sweat onion & garlic in butter, add madeira and season, cook
a further minute. Cool.
Line base of tart with onion mix, sprinkle over the lobster horn
meat.
Whisk eggs and cream together, season well, add chopped parsley
and pour into tarts.
Cook at 140°C for approximately 25 minutes till centre has
just stopped wobbling.
Remove from oven and keep warm.
TO COOK THE LOBSTER LEG MEAT:
Mix chickpea batter ingredients together, strain and keep in refrigerator
for a minimum of 1 hour.
Heat oil in deep fryer to 180°C.
Dust lobster leg meat in flour, dip into chickpea batter and fry
till golden, approximately 3 minutes.
TO COMBINE:
Place tarts onto four plates.
Toss chickpea battered lobster legs with watercress, place on top
of tarts and serve immediately with a glass of Margaret River Semillon
Sauvignon Blanc blend, preferably wooded.
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