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
- 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.
- 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.
- Add mayonnaise, tarragon, lemon juice and add diced cucumber to your cooled pepper/onion mixture.
- Carefully remove the fresh lobster meat from the claws and tail without tearing the meat. Slice the lobster meat into 8 medallions.
- 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.
- Garnish with chives.
- Serve and enjoy!