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Lobster Claw Ceviche in Edible Pie Tee
Starter

Lobster Claw Ceviche in Edible Pie Tee

1 h 30 minServes 4Nutri-Score C€€€
from @ttimomuellerr2 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • lobster (cooked, claws and arm meat removed, claw meat kept whole)Fish2 pieces
  • lime (juiced)Produce4 pieces
  • coriander (leaves and stalks, roughly chopped)Produce20 g
  • celery (stalk, roughly chopped)Produce1 piece
  • ginger (peeled, roughly chopped)Produce15 g
  • red onion (roughly chopped)Produce0.5 pieces
  • green chilli (deseeded, roughly chopped)Produce1 piece
  • cauliflower (florets, blanched and refreshed)Produce100 g
  • gochujang (thinned with a little water)Pantry20 g
  • Osietra caviar (chilled)Fish20 g
  • wood sorrel (leaves picked)Produce10 g
  • plain flour (for the pie tee shells)Pantry100 g
  • cornflour (for the pie tee shells)Pantry20 g
  • egg (beaten, for the pie tee batter)Dairy1 piece
  • water (iced, for the pie tee batter)Beverages150 ml
  • vegetable oil (for deep-frying the pie tee shells)Pantry500 ml
  • salt (for the batter and seasoning)Spices3 g

per serving

Nutrition

268kcal

Carbs
26 g
Proteins
16 g
Fat
11 g
Adapt tools

what you’ll use

Tools

  • Blender
  • Sieve
  • Mixing bowl
  • pie tee mould
  • Deep fryer
  • Saucepan
  • Slotted spoon
  • Tongs

step by step

Method

  1. Make the pie tee batter

    • Whisk the plain flour, cornflour, egg, iced water and salt into a smooth, thin batter.
    • Rest the batter in the fridge.
    Step 1

  2. Fry the edible pie tee shells

    • Heat the vegetable oil to 180 °C.
    • Dip the pie tee mould into the batter, then into the hot oil and fry until the shell is crisp and golden.
    • Slip the shell off the mould and drain; repeat with the remaining batter.
    Step 2

  3. Blend the green leche de tigre

    • Blend the lobster arm meat with the lime juice, coriander, celery, ginger, red onion and green chilli until smooth.
    • Pass through a sieve and season, keeping the liquid ice cold.
    Step 3

  4. Marinate the lobster claw

    • Pour the green leche de tigre over the lobster claw meat.
    • Leave to marinate in the fridge so the claw lightly cures.
    Step 4

  5. Prepare the garnishes

    • Blanch the cauliflower florets and refresh them in iced water, then drain.
    • Thin the gochujang with a little water and keep the caviar and wood sorrel chilled.
    Step 5

  6. Assemble and serve

    • Spoon the marinated lobster claw into the fried pie tee shells.
    • Add the cauliflower, dot with gochujang, then finish with Osietra caviar and wood sorrel.
    • Serve immediately, one bite at a time.
    Step 6
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