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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 graw lobster
110 gcooked lobster
280 gwholemeal bulgur, coarse (soaked for 2 days, squeezed out)
12 gpaprika powder
2 gcinammon
2 pinchesRas el- Hanout
2 gground cumin
2 gpiment d' Espelette
1 gfennel pollen
2 ggarlic (fresh, grated)
salt
approx. 65 gcooked lobster pieces for the filling (approx. 1 lobster tail)

Green Mango and Lentil Salad

100 ggreen mango (sliced lengthwise)
4 tbsplentils (red, cooked)
16 gcoriander (stalk, finely chopped)
16 gparsley (stalk, finely chopped)
Mizkan
salt
green chili

Lentil Mayonnaise

3 tbsplentils (yellow, cooked soft)
1whole egg
1/2 tspmustard
100 mlvegetable oil
salt
juice and peel of lemon

Lobster Kibbeh

  1. 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.

  2. 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.

  3. Mix all the spices together and add them to the minced lobster-bulgur mixture. Then season with salt and garlic.

  4. Portion the remaining lobster tail that was also cooked for 4 minutes at 100°C.

  5. Form 8 kibbeh from the mixture, placing a piece of lobster in the center of each and rolling it in the mixture.

  6. Deep fry the kibbeh at 165°C until nicely browned and crunchy on the outside.

Green Mango and Lentil Salad

  1. Soak the lentils briefly and then cook them (without salt) until they are firm to the bite.

  2. Thinly slice the mango.

  3. Mix mango with cooled lentils and season with chilli, mizkan, herbs and salt.

Lentil Mayonnaise

  1. Combine the lentils with the egg, mustard and lemon.

  2. Gradually pour in the vegetable oil.

  3. Mix everything together and make sure the ingredients bind.

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