Rediscover lobster with this version of a classic BLT with fried lobster, arugula pesto, bacon and cherry tomatoes. A perfect summer starter for terrace dinners with friends.
Ingredients
2 cooked lobsters
1 cup Panko breadcrumbs mix with 2 tbsp. tablespoon of Mardi Gras spices
1 cup of flour
2 eggs
140g. arugula
1/2 cup pine nuts
1 cup olive oil
Juice of half a lemon
2 tbsp. 1 tablespoon Firebarns Cayenne
1/2 cup grated parmesan
20 cherry tomatoes, cut into thin slices
4 thick slices of cooked bacon
Chopped chives to serve
Spicy Sriracha Mayo to taste
Preparation
Remove the meat from the lobster tails and claws, keeping them intact as much as possible. Dip the pieces in the flour, in the eggs and then in the breadcrumb mixture. Immerse the fryer at 375F for about 30 seconds or until crispy (As the lobster is already cooked, the frying time is very quick)
In the blender, grind the arugula and pine nuts. With the blender still running, gradually drizzle in the oil, then add the cayenne sauce and lemon juice. To book
On a plate or serving dish, combine pesto, cherry tomatoes, bacon and fried lobster pieces. Sprinkle with chives and serve with a drizzle of Sriracha mayonnaise.
