Home Recipes U.S. Lobster Kibbeh Salad with Green Mango and Lentils

U.S. Lobster Kibbeh Salad with Green Mango and Lentils

A snackable way to enjoy U.S. Lobster with a middle eastern twist. This Kibbeh recipe was developed by michelin-starred chef Michael Schulz at the restaurant Irma La Douce, a 2020 Michelin-starred honest French-inspired cuisine.

Serves 4 portions.

Featuring Lobster from Maine

More about Irma La Douce

Where to buy the products:

Among other places, B2B customers can purchase American lobster from Chefs Culinar.

Ingredients

	Lobster Kibbeh
65 g	raw lobster
110 g	cooked lobster
280 g	wholemeal bulgur, coarse (soaked for 2 days, squeezed out)
12 g	paprika powder
2 g	cinammon
2 pinches	Ras el- Hanout
2 g	ground cumin
2 g	piment d' Espelette
1 g	fennel pollen
2 g	garlic (fresh, grated)
	salt
approx. 65 g	cooked lobster pieces for the filling (approx. 1 lobster tail)
	Green Mango and Lentil Salad
100 g	green mango (sliced lengthwise)
4 tbsp	lentils (red, cooked)
16 g	coriander (stalk, finely chopped)
16 g	parsley (stalk, finely chopped)
	Mizkan
	salt
	green chili
	Lentil Mayonnaise
3 tbsp	lentils (yellow, cooked soft)
1	whole egg
1/2 tsp	mustard
100 ml	vegetable oil
	salt
	juice and peel of lemon

Lobster Kibbeh

Break open 110 g of raw lobster, gut, then cook at 100 degrees for 4 minutes in a convection oven (alternatively in a pot with a thermometer). Squeeze the soaked bulgur well and weigh out 280 g.
Mince 110 g cooked lobster, 65 g raw lobster and bulgur together twice. It is best to use a perforated disc with the diameter of a cotton swab for this purpose.
Mix all the spices together and add them to the minced lobster-bulgur mixture. Then season with salt and garlic.
Portion the remaining lobster tail that was also cooked for 4 minutes at 100°C.
Form 8 kibbeh from the mixture, placing a piece of lobster in the center of each and rolling it in the mixture.
Deep fry the kibbeh at 165°C until nicely browned and crunchy on the outside.

Green Mango and Lentil Salad

Soak the lentils briefly and then cook them (without salt) until they are firm to the bite.
Thinly slice the mango.
Mix mango with cooled lentils and season with chilli, mizkan, herbs and salt.

Lentil Mayonnaise

Combine the lentils with the egg, mustard and lemon.
Gradually pour in the vegetable oil.
Mix everything together and make sure the ingredients bind.

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Lunch, Seafood

U.S. Lobster Kibbeh Salad with Green Mango and Lentils

Ingredients

Lobster Kibbeh

Green Mango and Lentil Salad

Lentil Mayonnaise

Lobster Kibbeh

Green Mango and Lentil Salad

Lentil Mayonnaise

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