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MasterChef Australia

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Ep 29 - Panfried Lobster with Tomato Ginger Sauce


MasterChef Australia on TV ONE and TVNZ OnDemand

EP 29 Amy

Panfried Lobster with Tomato Ginger Sauce

Serves 4

 

4 large tomatoes, roughly chopped

3 tablespoons peeled, finely chopped ginger

3 tablespoons white port

2 teaspoons vinegar

1 teaspoon sugar

2 eggs, lightly beaten plus 4 egg yolks

4 tablespoons flour

4 tablespoons bread crumbs

2 lobster tails, blanched and peeled

200 grams unsalted butter

vegetable oil, for deep frying

salt and pepper, to taste

 

  1. Preheat deep fryer to 180C.
  2. Freeze the egg yolks.
  3. Place the tomato, ginger, white port, vinegar and sugar in a saucepan with ½ cup water and set over medium heat. Bring to a boil, reduce heat and allow to simmer gently until softened and reduced, about 20-30 minutes. Remove from heat.
  4. Using a stick blender, blend the sauce until smooth. Pass through a sieve, season and set aside.
  5. Place the flour, egg and bread crumb in 3 separate bowls. Dip the frozen yolks in flour then egg then breadcrumbs and place in the fridge to rest for 10 minutes.
  6. Place the butter in a frypan and set over low heat. Once melted, add the lobster tail and cook until just cooked through, about 5 minutes on each side. Remove from heat and set aside, keeping warm.
  7. Place the crumbed yolk in deep fryer and cook until golden, about 40 seconds. Remove from oil and drain on paper towel.
  8. To serve, place lobster tail on a plate. Add a deep fried egg yolk and spoon sauce over. Season to taste.

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