Panko Coated Favis of Salcombe Lobster with a Chilli, Soy and Shrimp Paste Jam, Fresh Coriander and Lime
Favis of Salcombe have been providing the best quality Brown Crab and Blue Lobster to some of the UK’s finest hotels and restaurants since 1972. We are very lucky to be located in one of the world’s most recognised areas for superb shellfish, this is mainly due to the nutrient enriched waters of South Devon.
Because the waters around South Devon are so clean, they are rich in essential marine nutrients which in turn provides excellent food for the Crab and Lobster that live and breed there. It is said that the quality of the South Devon shellfish is some of the best in the world.
Ingredients
1 live medium Favis of Salcombe lobster (around 800g is enough for 2 as a main or 4 starters) Plain flour Sparkling water panko bread crumbs For the jam- 50g finely chopped shallots 20g finely chopped garlic 30g finely chopped red chilli 20g finely chopped ginger 1 cup sherry vinegar 4 table spoons dark soy sauce 1/2 a cup sugar (palm sugar if poss) 3 teaspoons shrimp paste
Method
Put the live lobster into the freezer for 1 hour to send it to sleep then blanch in boiling water for 2 minutes, then straight into ice water to cool. When cold cut the lobster in half and crack the claws, remove all the meat and cut into 3 or 4 cm pieces and store in the fridge.
For the jam:
Place all the ingredients into a heavy saucepan and 1/2 the sugar and cook slowly for 20 mins, check the consistency and taste and add more sugar to thicken if needed.
For the batter:
Whisk together the plain flour and sparkling water to form a thin batter.
Place the lobster pieces into the batter then into the panko crumb , shake off any excess and deep fry until golden in hot oil.
Serve with the chilli jam, fresh coriander, wedges of lime and tempura wild garlic flowers. (dip the wild garlic flowers into plain flour then into your thin batter mix from the lobster and deep fry in very hot oil).
