Lobster Salad Napoleon with Papadams

Preparation time is 25 minutes

Serves 4

Ingredients

• Vegetable oil for frying
• 3 sun dried papadams (Indian wafers)
• 1/3 cup red bell peppers, finely chopped – (60ml)
• ¼ cup onion, finely chopped – (60ml)
• 2 teaspoon olive oil – (10ml)
• ¼ cup mayonnaise – (60ml)
• ¼ cup English cucumber, seeded, finely diced – (60ml)
• 1 ½ cups of fresh lobster meat –including 4 whole claws – (375ml) (approx. 2 lobsters)
• 1 tablespoon fresh tarragon – (15ml)
• Juice of half a lemon

Garnish

• ¼ cup fresh chives, finely chopped – (60ml)

Directions

1. Heat some vegetable oil in a heavy bottomed skillet to 365°F.  Fry your papadams turning them carefully with tongs until they are golden brown and crispy. This happens very quickly – 2-3 seconds.  Remove them from the oil, season them with sea salt and drain them on a paper towel.
2. In a separate skillet, heat your olive oil over moderate heat.  Add you bell peppers and diced onion. Cook until the onions and pepper softened and set aside to cool in a bowl.
3. Add mayonnaise, tarragon, lemon juice and add diced cucumber to your cooled pepper/onion mixture.
4. Carefully remove the fresh lobster meat from the claws and tail without tearing the meat. Slice the lobster meat into 8 medallions.
5. Break your papadams into four pieces each.   Place a quarter piece of your wafer on your serving plate.  Top with some of the mix and a lobster medallion.  Repeat this process until you have 3 layers ending with a lobster claw.
6. Garnish with chives.
7. Serve and enjoy!