Ingredients
- ½ lb (227 g) Raw Lobster Claw Meat
- 1 ¼ cup (310 ml) All Purpose Flour
- 1 cup (250 ml ) Cornstarch
- 1 cup (250 ml) Ice Water
- 1 whole Egg
- 1 tsp (5 ml) Chili Powder
Method
- In a bowl sift together 1 cup flour, cornstarch and chili powder.
- Beat the egg and stir in ice water.
- Incorporate dry ingredients into liquid mixture and stir until combined- do not over mix.
- Dredge the lobster in ¼ cup flour and dip into the batter.
- Fry at 350° F (175° C) for 1 ½ -2 minutes until crisp or desired lobster claw texture is reached.
Black Bean Salad
Ingredients
- 1-19 oz can (540 g) Black Beans, drained and rinsed
- ½ Red Pepper, cored,
- seeded and small dice
- 1 whole Vine Ripened Tomato,
- seeded and small dice
- ½ cup (125 ml) Red Onion, small dice
- 2 tbsp (30 ml) Fresh Basil, chopped
- 2 tbsp (30 ml) Olive Oil
- 1 whole Lime, zested and juiced
- to taste Cayenne Pepper
- to taste Salt
- to taste Black Pepper
Method
- In a medium bowl; mix together the black beans, bell pepper, tomato, red onion and cayenne pepper.
Method for Vinaigrette
- In a small bowl, combine the lime zest, lime juice and basil.
- Slowly add the oil, whisking constantly until the mixture thickens.
- Season with salt and pepper to taste. Pour the vinaigrette over the salad and toss well.
- Allow to marinate in the refrigerator. Leftover salad will last a few days in refrigerator.
Avocado Dip
Ingredients
- 1 whole Avocado
- 3 tbsp (45 ml) Restaurant Style Sour Cream
- 1 clove Garlic, minced
- to taste Lime Juice
- to taste Cumin
- to taste Salt
- to taste Black Pepper
Method
- Pit and peel avocado. Place avocado in a medium bowl; mash.
- Fold in sour cream, lime juice, garlic and cumin.
- Season with salt and cracked pepper; serve chilled.
Method for Serving
- Place 2-3 tbsp Avocado dip into the bottom of a martini glass.
- Add ¼ cup black bean salad creating the second layer.
- Place 3 tempura battered claws standing up on top of the bean salad.
- Garnish with cilantro leaves. Serve immediately.
