Lobster Acras and Quebec Seaweed Salsa

Servings

2

Prep Time

60 minutes

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Ingredients

200g Lobster Leg Meat
1 Egg
10 sprigs Chives
2 Tbsp Sea Bacon
1 tsp Old Bay Spice
4 Tbsp Breadcumbs
250ml Flour
30 ml Cornstarch
355 ml Beer
1 Tbsp Baking Powder
1 tsp Salt
1 Egg
1 Seaweed Salsa with Sea Buckthorn

Recipe Preparation

Allow the lobster meat to thaw completely. Chop finely and add the spices, sea bacon, and breadcrumbs. Mix together.

In a large mixing bowl, whisk the egg and beer together, then add the other ingredients one by one until you have a nice smooth paste. Set aside.

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