Lobster Roll & Samphire Chips
- 6 years ago
Sponsored by Visit Wales. Bring up the drawbridge and ready the archers Wales; because Food Busker is coming to town and his eyes are set on the castle. Thats right. Food Busker is busking in Cardiff castle!\r
Check out these awesome places in Cardiff:\r
E Ashton Fishmongers | \r
Cardiff Castle | \r
Urban Tap House | \r
If this wasnt enough, check out http: for more inspiration.\r
\r
Subscribe to my channel: \r
\r
Follow me on\r
Twitter \r
Instagram \r
Facebook \r
\r
For business enquiries: ftbusiness@freshone.tv\r
\r
Ingredients\r
For the lobster filling\r
Generous pinch of saffron\r
2 tbsps mayonnaise\r
Handful of chives\r
1 cooked lobster\r
\r
For the samphire fries\r
5g baking soda\r
50g cornflour\r
75g plain flour\r
Chilled soda water\r
100g samphire\r
\r
To serve\r
Brioche rolls\r
Handful of chives, finely diced\r
\r
Method\r
Heat a frying pan over a medium heat and add the saffron. Meanwhile, combine the mayo in a small bowl with a pinch of salt and freshly ground black pepper. Remove the pan from the heat and add the saffron to the mayonnaise, stirring well. Remove the ends from the chives and finely chop, before adding to the mayonnaise. Again, stir well, and set aside.\r
\r
With a sharp knife, firmly cut down the centre of the lobster and separate into two halves. Remove the white meat from the shell, gently rinsing in water where necessary. Discard the intestinal tr, and set aside any roe to eat at a later date. Twist the claws off the lobster, and hit the top of the thickest part of them with the heel of your knife, before twisting the blade. This will crack the claw. Repeat on the other side until you can access the meat inside. Open it up and remove the meat, adding to the rest you have already separated.\r
\r
Roughly chop the lobster meat and place in a large bowl. Stir through the mayonnaise to coat, and set aside.\r
\r
In a large frying pan, heat 1-2 inches of vegetable oil over a medium/high heat. \r
\r
In a bowl, whisk together the dry ingredients for the samphire chip batter. Add the chilled soda water, stirring well, until you reach the consistency of paint – the mixture should coat your finger when dipped in, but drip off too. \r
\r
Dip strands of the samphire into the batter, draining over the bowl, and place into the hot oil for a few minutes until golden and crispy. Remove with tongs, and drain on kitchen paper.\r
\r
Halves the brioche rolls and lightly toast. Fill with the lobster mayo mixture and garnish with the chives. Serve with the samphire chips on the side.
Check out these awesome places in Cardiff:\r
E Ashton Fishmongers | \r
Cardiff Castle | \r
Urban Tap House | \r
If this wasnt enough, check out http: for more inspiration.\r
\r
Subscribe to my channel: \r
\r
Follow me on\r
Twitter \r
Instagram \r
Facebook \r
\r
For business enquiries: ftbusiness@freshone.tv\r
\r
Ingredients\r
For the lobster filling\r
Generous pinch of saffron\r
2 tbsps mayonnaise\r
Handful of chives\r
1 cooked lobster\r
\r
For the samphire fries\r
5g baking soda\r
50g cornflour\r
75g plain flour\r
Chilled soda water\r
100g samphire\r
\r
To serve\r
Brioche rolls\r
Handful of chives, finely diced\r
\r
Method\r
Heat a frying pan over a medium heat and add the saffron. Meanwhile, combine the mayo in a small bowl with a pinch of salt and freshly ground black pepper. Remove the pan from the heat and add the saffron to the mayonnaise, stirring well. Remove the ends from the chives and finely chop, before adding to the mayonnaise. Again, stir well, and set aside.\r
\r
With a sharp knife, firmly cut down the centre of the lobster and separate into two halves. Remove the white meat from the shell, gently rinsing in water where necessary. Discard the intestinal tr, and set aside any roe to eat at a later date. Twist the claws off the lobster, and hit the top of the thickest part of them with the heel of your knife, before twisting the blade. This will crack the claw. Repeat on the other side until you can access the meat inside. Open it up and remove the meat, adding to the rest you have already separated.\r
\r
Roughly chop the lobster meat and place in a large bowl. Stir through the mayonnaise to coat, and set aside.\r
\r
In a large frying pan, heat 1-2 inches of vegetable oil over a medium/high heat. \r
\r
In a bowl, whisk together the dry ingredients for the samphire chip batter. Add the chilled soda water, stirring well, until you reach the consistency of paint – the mixture should coat your finger when dipped in, but drip off too. \r
\r
Dip strands of the samphire into the batter, draining over the bowl, and place into the hot oil for a few minutes until golden and crispy. Remove with tongs, and drain on kitchen paper.\r
\r
Halves the brioche rolls and lightly toast. Fill with the lobster mayo mixture and garnish with the chives. Serve with the samphire chips on the side.