Pan-fried Lobster With blood Orange, Pea Puree & Bacon Caviar

Seafood Scotland

Seafood Scotland

Standard Supplier 26th July 2017

Pan-fried Lobster With blood Orange, Pea Puree & Bacon Caviar

The American, or Maine lobster, thought to be the biggest and best of its kind, along with the smaller European lobster are the two most popular varieties amongst the species that are used in recipes. Take your cooking to the next level with the following Pan-fried Lobster With blood Orange, Pea Puree & Bacon Caviar recipe by Lam Cheuk Wang Thomas, Chef de Partie, Hong Kong Jockey Club, Hong Kong - Serves 6


  • 6 Fresh live lobsters, 500-550g each
  • 200g Pancetta
  • 1L Chicken Stock
  • 1L Olive Oil
  • 10g Agar powder
  • 200g Frozen peas
  • 200ml Blood orange juice
  • 50g Beetroot, peeled and finely diced
  • 500ml Cream
  • 300g Butter
  • 15 Fresh baby onions
  • 50g Broad beans (podded)
  • 30g Dried morel mushrooms
  • 1 whole Fresh chrysanthemum leaf
  • To taste Smoked paprika
  • To taste Micro herb, greek basil and purple basil
  • To taste Salt
  • To taste White pepper
  • 6 Cooked lardons of pancetta


​​Lobster Tail & Claws
1. Freeze the lobsters for 40 minutes to put them to sleep. Separate lobster tails and claws.
2. Bring a large pan of well salted water to the boil. When the water has reached a rolling boil, add
in the lobster tails for 3 minutes. Finally, add in the claws for a further 3 minutes.
3. Remove the lobster from the boiling water and lunge it into ice water, ensuring that the lobster meat is not overcooked.
4. Remove the shell.
5. Pan fry the lobster in olive oil to colour. Cook the tails frst, and then claws adding a knob of butter before basting for a further minute.
Bacon Caviar
​1. Cut the pancetta into lardons, pan roast until golden brown.
2. Keep about 6 lardons aside for garnishing.
3. Place the remaining lardons into the chicken stock and reduce.
4. Remove the lardons, add agar to the stock, then mix into cold olive oil to make the caviar.
Pea Puree
​1. Soak the peas in warm water until soft.
2. Blend into a fne purée and cook gently in a sauté pan for a minute to retain the green colour.
Blood Orange & Beetroot Sauce
​1. Combine diced beetroot and blood orange juice over a low heat, reduce then add the cream and reduce again.
2. Gradually mix in small pieces of butter until you have a butter sauce consistency.
Garnish and serve
​1. Clean and prepare the chrysanthemum leaf, mushrooms, onions and beans. ​
2. Place the hot lobster claw and tail in the centre of the dish.
3. Spoon bacon caviar beside the lobster and balance a cooked lardon on top.
4. Scatter broad beans, onions, morel mushroom and chrysanthemum leaves around the lobster and bacon.
5. Dress the plate with pea purée and blood orange and beetroot sauce.
6. Finish with a sprinkling of micro herbs

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