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
Where to buy the products:
- Among other places, B2B customers can purchase American lobster from Chefs Culinar.
|65 g||raw lobster|
|110 g||cooked lobster|
|280 g||wholemeal bulgur, coarse (soaked for 2 days, squeezed out)|
|12 g||paprika powder|
|2 pinches||Ras el- Hanout|
|2 g||ground cumin|
|2 g||piment d' Espelette|
|1 g||fennel pollen|
|2 g||garlic (fresh, grated)|
|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)|
|3 tbsp||lentils (yellow, cooked soft)|
|100 ml||vegetable oil|
|juice and peel of lemon|