Lobster Acras and Quebec Seaweed Salsa

Name: Lobster Acras and Quebec Seaweed Salsa
Cook time: 60 minutes
Yield: 2
Ingredients: Array; Array; Array; Array; Array; Array; Array; Array; Array; Array; Array; Array; Array

Servings

Prep Time

60 minutes

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 and chop finely.
In a separate bowl, combine the spices, sea bacon, and breadcrumbs
In a large mixing bowl, whisk the egg and beer together
Once combined, add the finely chopped lobster and remaining ingredients one by one until you have a nice smooth paste. Set aside.
Form balls of lobster mixture with an ice cream scoop, then place in the freezer.
Once frozen, dip in batter and carefully place in a deep fryer at 350°F.
Cook for 3 minutes or until they float and turn golden.
Sprinkle with salt while still hot.
Serve with seaweed salsa and a few lemon wedges.