Favis of Salcombe share one of their mouthwatering recipes for you to try at home…
Award-winning family firm Favis of Salcombe Ltd have been fishing the South Devon waters in their crabber, the Emma Jane, since 1972. After landing their catch at Salcombe’s Fish Quay, the seafood is transported to a nearby factory where it is cooked, hand-picked and packed in record time. They pride themselves on being able to provide the very freshest crab and lobster – getting it from pot to plate in less than eight hours.
INGREDIENTS:
1 live medium local lobster (around 800g is enough for two as a main or four starters)
Plain flour
Sparkling water
Panko bread crumbs
The Jam
50g finely chopped shallots
20g finely chopped garlic
30g finely chopped red chilli
20g finely chopped ginger
1 cup sherry vinegar
4 tablespoons dark soy sauce
½ cup sugar (palm sugar, if possible)
3 teaspoons shrimp paste
METHOD:
Put the live lobster into the freezer for one hour to send it to sleep, then blanch in boiling water for two minutes, and transfer straight into ice water to cool.
When cold, cut the lobster in half and crack the claws. Remove all the meat, cut into three or four centimetre pieces, and store in the fridge.
For the jam:
Place all the ingredients into a heavy saucepan with ½ the sugar and cook slowly for 20 minutes.
Check the consistency and taste, and add more sugar to thicken if needed.
For the batter:
Whisk together the plain flour and sparkling water to form a thin batter. Place the lobster pieces into the batter and then into the panko crumb. Shake off any excess crumb, and deep fry until golden in hot oil.
Serve with the chilli jam, fresh coriander, and wedges of lime.
For more information visit favis-os.com
