Lobster with crispy tofu and mango and lime dressing

Posted by petra08 on June 19, 2015 · 24 Comments 

The fishmonger told me last week that it seems like the lobsters are late this summer. He thought it might be due to the fact that the weather hasn’t been great at the start of the summer but this week has been wonderful. This might be why the lobsters have come out and I got so excited seeing this seasons first catch I had to buy one.

 

 

Before I moved to Kent I have to admit I never used to eat lobster, I always preferred langoustines. They might be more plentiful where I come from and they are loaded with flavour. I can’t buy them here but when lobster is in season there are so many of them I had to try one. These lobsters are so fresh and so delicious I suddenly have a lobster craving. I will get my fill of langoustines when I go home to Sweden next time and stick to the lobster here.

 

I had gone there to get some smoked mackerel for lunch but I didn’t even remember that when I set my eyes on that lobster! I went home with a big smile and no plan at all what to make. The lobster was cooked, I thought about pasta or a salad and settled for a salad in the end.

 

The first thing I did was to grab some vegetables in the garden. I found the last of the chive flowers, they are so pretty and they have a really nice and mild chive flavour.

 

 

The broadbeans are just ready,I got some lettuce, herbs and radishes. Sadly the radishes had been gotten to before us and I had to throw them away but the other vegetables are lovely right now.

 

I started by taking the lobster out of the shell. I put the shells in the freezer for a lobster bisque later.

 

 

Avocado and broad bean salsa

preparation time 10 minutes

cooking time 4 minutes 

serves 2

Ingredients

• 1 dl or 1/2 cup broadbeans
• 1/2 avocado
• juice of 1/4 lemon
• 1 tbsp chopped chive

Take the broadbeans out of the shells and steam them for about 4 minutes. After that it is easy to remove the inner husk. Cube the avocado and mix with the broadbeans, chive and lemon juice. I used this as the base.

 

Mango and lime dressing

preparation time 5 minutes 

cooking time 0 minutes 

serves 4

Ingredients

• 1 ripe mango
• 1 lime
• 1 small pinch of salt
• 1 small dash of extra virgin olive oil

Cut the mango from the stone and peel it. Cut it it in to pieces, save a few slices for decoration and place in a blender and blend until smooth. Add the lime juice, salt and olive oil, taste and set aside until you are ready to plate up.

 

Crispy tofu 

preparation time 5 minutes 

cooking time 8 minutes

serves 2

Ingredients

• 6 rectangular chunks of firm tofu
• 1 dl or 1/2 cup of corn flour/starch
• 1 tsp salt
• oil for frying

Place the oil in a pan and heat it up. Mix the corn flour with the salt, you can use less salt if you want to but you need to use some to give the tofu flavour. Place the tofu in the hot oil and let fry for two minutes per side.

 

 

I plated the salad and served it with some extra mango and lime dressing on the side.

 

 

I am bringing the seasons first lobster to Angie’s always so much fun Fiesta Friday, the best foodie party around.

This week she is joined by two great co hosts, Michelle Giraffes can Bake and Juju Cooking with a Juju. They are both very talented and please have a look over at their blogs and if you are like me, you will wish you were there when they cook or bake to have a taste!

 

 

 

 

 

 

 

 

 

Advertisement

Filed under Allotment/Veg, Avocado, Broad beans, Fish & Seafood, Fruit, Herbs, Lobster, Main course, Mango, Recipe, Snack, Starter, Tofu · Tagged with crispy tofu, lobster salad