Description: The Lobster Scotch Egg is an opulent twist on the traditional British classic, combining the luxurious sweetness of lobster with a crispy, golden breadcrumb coating. This indulgent dish is paired with a refreshing celeriac slaw that adds a cool crunch and a touch of tang, perfectly complementing the richness of the lobster. The addition of lovage mayonnaise—a creamy, herbaceous sauce with notes of celery and parsley—elevates the flavors and adds depth to each bite. A sophisticated and flavorful starter, this dish is perfect for special occasions or a memorable dinner party.
Ingredients:
For the Lobster Scotch Eggs:
- 4 large lobster tails, cooked and chopped (or use lobster meat from the shell)
- 4 soft-boiled eggs (7-8 minutes), peeled
- 1/2 cup all-purpose flour
- 1 large egg (for dipping)
- 1 cup panko breadcrumbs
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- Vegetable oil for frying (or as needed)
For the Celeriac Slaw:
- 1 small celeriac (celery root), peeled and julienned
- 1 small carrot, julienned
- 1/4 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Lovage Mayonnaise:
- 1/2 cup mayonnaise
- 1 tablespoon fresh lovage, finely chopped (or substitute with parsley if unavailable)
- 1 teaspoon lemon juice
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
- Prepare the Celeriac Slaw:
- In a bowl, combine the julienned celeriac and carrot. In a separate small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, olive oil, salt, and pepper until well combined.
- Pour the dressing over the celeriac and carrot mixture. Toss to coat evenly and set aside in the fridge to chill for at least 20 minutes.
- Make the Lovage Mayonnaise:
- In a small bowl, combine the mayonnaise, chopped lovage, lemon juice, Dijon mustard, and salt and pepper to taste. Mix well until smooth and creamy. Adjust seasoning as needed and set aside.
- Prepare the Lobster Scotch Eggs:
- If you haven’t already, cook and chop the lobster tails into small, bite-sized pieces.
- To form the scotch eggs, flatten a small portion of the chopped lobster meat into a thin patty in the palm of your hand. Place a soft-boiled egg in the center and wrap the lobster around it, making sure the egg is completely covered. Repeat for all eggs.
- Set up a dredging station: Place the flour in one shallow dish, beat the egg in another, and combine the panko breadcrumbs, smoked paprika, salt, and pepper in a third dish.
- Dredge each lobster-wrapped egg in flour, then dip it into the beaten egg, and finally coat it with the breadcrumb mixture, pressing gently to adhere.
- Fry the Scotch Eggs:
- Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Carefully fry the lobster scotch eggs in batches, turning occasionally, until they are golden brown and crispy on all sides (about 4-5 minutes). Remove from the oil and drain on paper towels.
- Assemble the Dish:
- To serve, place a generous portion of the chilled celeriac slaw on each plate. Nestle the warm lobster scotch egg next to the slaw.
- Drizzle with the lovage mayonnaise or serve it on the side for dipping.
- Serve:
- Garnish with additional lovage leaves or a sprinkle of paprika if desired. Serve immediately as an elegant starter or appetizer.
Tips:
- If lovage is difficult to find, fresh parsley or tarragon can be used as substitutes, though lovage adds a unique, celery-like flavor that’s key to the dish.
- For a richer flavor, you can incorporate a small amount of lobster bisque into the lovage mayonnaise for added depth.
- Ensure the oil is at the right temperature before frying to get that perfect crispy coating. Use a thermometer to maintain a steady 350°F.
This Lobster Scotch Egg with Celeriac Slaw and Lovage Mayonnaise is a showstopper, offering a blend of delicate seafood, crunchy vegetables, and creamy, herb-infused sauce—a modern and luxurious take on a traditional favorite.
