The tantalizing scent of frying breadcrumbs fills the air, pulling me into the kitchen like a moth to a flame. I’m about to transform a humble British classic into something truly spectacular: Lobster Scotch Eggs with Celeriac Slaw and Lovage Mayonnaise. The moment I swapped out the traditional sausage for succulent lobster and paired it with creamy quail eggs, I knew I had stumbled upon a culinary masterpiece.
Picture this: a crunchy golden exterior that gives way to a rich and tender filling, perfectly complemented by a vibrant celeriac slaw. Each bite is a delightful explosion of flavor, making it an indulgent appetizer that’s impressive enough to steal the show at any gathering. Whether it’s a fancy brunch or an elegant dinner party, this dish elevates homemade cooking from the ordinary to the extraordinary. So, let’s dive in and create a dish that is as beautiful as it is delicious!
Why Will You Love Lobster Scotch Egg?
Indulgent Flavor: The luxurious taste of lobster combined with creamy quail eggs brings an extraordinary dimension to this classic dish.
Elegant Presentation: Each Scotch egg, paired with vibrant celeriac slaw, looks stunning and impresses guests effortlessly.
Unique Twist: By substituting sausage with lobster, you create an unforgettable gourmet experience that tantalizes the palate.
Crowd-pleaser: Perfect for parties or special occasions, this dish is sure to be a hit with everyone!
Culinary Creativity: Unleash your inner chef and experiment with flavors while maintaining ease in preparation.
Lobster Scotch Egg Ingredients
• Here’s everything you need to make the delightful Lobster Scotch Egg with Celeriac Slaw and Lovage Mayonnaise.
For the Scotch Eggs
- Quail Eggs – Essential for the Scotch egg; provides a delicate texture with a soft center.
- Lobster Tail – Adds richness and elegance; can substitute with crab meat for a different flavor.
- Haddock – Brings depth and flavor; substitute with similar white fish if haddock is unavailable.
- Egg White – Acts as a binding agent, ensuring the lobster and haddock mixture sticks together.
- Lemon Zest – Adds brightness; fresh lemon juice can be used for a tangy lift.
- Dill and Chervil – Fresh herbs enhance flavor; can replace with parsley if necessary.
- Panko Breadcrumbs – Provides a crunchy coating; regular breadcrumbs can be used, but Panko is crunchier.
- Plain Flour – Helps breadcrumbs adhere; gluten-free flour works as a perfect substitute.
- Vegetable Oil – For deep frying; any neutral oil with a high smoke point will work fine.
For the Lovage Mayonnaise
- Lovage – Provides a unique flavor for the mayonnaise; basil or parsley can be substituted if needed.
- Sunflower Oil – Used for emulsifying the mayonnaise; any neutral oil can be used.
For the Celeriac Slaw
- Celeriac – The main component of the slaw; can substitute with green cabbage for a crunchy texture.
- Fennel and Red Onion – Add flavor and texture; you can omit or replace with scallions if desired.
- Mayonnaise – Binds the slaw together; use vegan mayo for a plant-based option.
- Capers – For garnish; can use olives as an alternative for a briny finish.
How to Make Lobster Scotch Egg
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Boil Eggs: Place quail eggs in boiling water for exactly 2 minutes and 10 seconds. Quickly plunge them into iced water to halt cooking and ensure easy peeling later.
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Blanch Lobster: In another pot, blanch the lobster tail for 30 seconds. Transfer to iced water immediately to stop the cooking process, then remove the shell and dice the meat.
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Mix Filling: In a bowl, combine the diced lobster, haddock, egg white, lemon zest, dill, and chervil. Chill this mixture in the refrigerator for 30 minutes to let the flavors meld together.
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Peel Eggs: Carefully peel the cooled quail eggs, making sure not to break them. Set aside while you prepare the coating.
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Make Mayonnaise: Prepare the lovage mayonnaise by blanching the lovage leaves, then blending with egg yolks. Gradually emulsify with sunflower oil and season to taste.
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Prepare Slaw: Julienne the celeriac and mix it with sliced fennel, red onion, and mayonnaise for a refreshing slaw. Chill until ready to serve.
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Coat Eggs: Form the lobster mixture around each quail egg, ensuring they are well-covered. Dredge in flour, dip in egg wash, and coat in Panko breadcrumbs for extra crunch.
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Deep Fry: Heat vegetable oil to 180°C (356°F). Deep fry the Scotch eggs for about 3 minutes or until golden brown. Transfer them to the oven for an additional 4 minutes to ensure they are fully cooked.
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Crisp Capers: In the same oil, deep fry the capers until they are crispy, providing a delightful garnish for your dish.
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Serve: Slice the Scotch eggs in half to showcase the beautiful filling, serve with lovage mayonnaise and celeriac slaw, and garnish with the crispy capers and fresh herbs.
Optional: Garnish with additional fresh herbs for added color and flavor.
Exact quantities are listed in the recipe card below.
Variations & Substitutions for Lobster Scotch Egg
Elevate your culinary experience by customizing this recipe with exciting twists and substitutions that spark your creativity!
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Crab or Shrimp: Replace lobster with crab meat or shrimp for a delightful twist in flavor while keeping it seafood-rich.
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Chicken Eggs: Use larger chicken eggs instead of quail eggs for a hearty option; adjust cooking time for proper doneness.
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Gluten-Free: Swap regular breadcrumbs for gluten-free panko to cater to dietary needs—your guests won’t miss a beat!
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Zesty Alternatives: Add a splash of lime juice instead of lemon zest for a lively, tangy zip that dances on the palate.
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Herb Infusions: Experiment with different herbs like tarragon or basil in the mayonnaise for a burst of unexpected freshness.
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Warming Spice: Incorporate a pinch of chili flakes or cayenne pepper into the lobster mixture for a bit of heat that excites the senses.
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Fennel Variance: If fennel isn’t available, add shredded carrots or radishes for a crunchy alternative that complements the slaw beautifully.
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Vegan Option: Use chickpea flour instead of egg white in the filling and vegan mayo for a completely plant-based experience without losing creaminess.
These variations turn a delightful dish into a customizable masterpiece, perfect for every palate and occasion!
Make Ahead Options
These Lobster Scotch Eggs with Celeriac Slaw and Lovage Mayonnaise are perfect for meal prep enthusiasts! You can boil and peel the quail eggs up to 24 hours in advance, storing them submerged in cold water in the refrigerator to maintain their texture. Additionally, prepare the lobster and haddock filling and chill it for up to 3 days; just be sure to cover it tightly to prevent drying out. The lovage mayonnaise and celeriac slaw can also be made a day ahead and refrigerated. When ready to serve, simply form the lobster mixture around the quail eggs, coat in breadcrumbs, and deep fry to achieve that golden crispness—so you can enjoy gourmet results with minimal last-minute effort!
How to Store and Freeze Lobster Scotch Egg
Room Temperature: Store any leftover lobster Scotch egg at room temperature for no more than 2 hours. They are best enjoyed fresh, but the aroma will tempt you!
Fridge: Keep the lobster Scotch eggs in an airtight container in the refrigerator for up to 2 days. For optimal taste, consume them as soon as possible.
Freezer: Although not recommended for best quality, you can freeze the Scotch eggs for up to 1 month. Wrap them tightly in plastic wrap, then place them in a freezer bag to prevent freezer burn.
Reheating: When ready to enjoy, reheat in an oven at 180°C (356°F) for about 10-15 minutes until heated through and crispy again. Enjoy the delightful flavors of your gourmet treat!
What to Serve with Lobster Scotch Eggs?
Create a delightful dining experience that will impress every guest at your table.
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Champagne: A splash of bubbly pairs beautifully with the rich flavors of lobster, enhancing the sophisticated feel of your dish.
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Crisp White Wine: A chilled Sauvignon Blanc offers a refreshing contrast to the indulgent Scotch eggs, balancing the creamy richness.
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Arugula Salad: Lightly dressed with lemon vinaigrette, this peppery salad adds a fresh element that complements the flavorful seafood.
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Garlic Aioli: A smooth and garlicky dip elevates your lobster Scotch eggs, introducing an extra layer of savory goodness that’s hard to resist.
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Zucchini Fritters: Crispy fritters provide a fun textural contrast, while their subtle flavors won’t overpower the star of the show. They’re a delightful addition to your appetizer spread.
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Grilled Asparagus: The slight char and crunch of grilled asparagus brings an earthy note alongside the vibrant slaw, creating a harmony of flavors on your plate.
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Lemon Tart: Finish your meal with a refreshing lemon tart, providing a sweet and tangy note to cleanse the palate after the rich Scotch eggs.
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Spiced Grapefruit Mocktail: A refreshing drink that offers a zesty twist, perfect for non-alcoholic options while enhancing the sophisticated ambiance of your gathering.
Expert Tips for Lobster Scotch Egg
- Fresh Eggs: Use fresh quail eggs to avoid cracking during peeling. This ensures your lobster Scotch egg maintains its beautiful look!
- Chill Filling: Chilling the lobster mixture helps it set well around the eggs, preventing mess during frying. Don’t skip this step!
- Perfect Frying: Fry in small batches to keep the oil temperature consistent. This will help achieve that perfect golden crispiness!
- Test Oil Temperature: Use a kitchen thermometer or a small piece of bread to check the oil temperature before frying. Too hot risks burning the coating.
- Garnish Wisely: Reserve lovage leaves for a stunning garnish. It adds a pop of color and enhances the visual appeal of your dish!
Lobster Scotch Egg with Celeriac Slaw and Lovage Mayonnaise Recipe FAQs
How do I choose the perfect quail eggs?
Absolutely! Look for quail eggs that are clean, uncracked, and have a glossy shell. They should be stored in a cool place and ideally used within a week for the best flavor and texture. After boiling, ensure you cool them immediately in iced water to maintain their delicate consistency.
What is the best way to store leftover lobster Scotch egg?
Very good question! To keep your lobster Scotch egg fresh, store it in an airtight container in the refrigerator for up to 2 days. Make sure they cool completely before sealing them to maintain their crispness. For optimal flavor and texture, consume them as soon as possible.
Can I freeze lobster Scotch eggs?
Of course! While not recommended for best quality, you can freeze them for up to 1 month. First, wrap the Scotch eggs tightly in plastic wrap to prevent freezer burn, then place them in a freezer bag. When you’re ready to dig in, preheat your oven to 180°C (356°F) and reheat them for about 10-15 minutes until crispy.
What tips can I follow if my breadcrumbs aren’t sticking during frying?
Great question! If your breadcrumbs aren’t sticking, ensure your lobster mixture is moist enough. Consider increasing the egg white slightly to provide more binding. You can also try chilling the coated eggs for 15-30 minutes before frying to help the breadcrumbs adhere better during cooking.
Are there any dietary considerations I should know about?
Very importantly! If you’re cooking for someone with allergies, ensure they are aware that this recipe contains seafood and eggs. For vegan options, you can substitute the lobster with a plant-based alternative and use vegan mayonnaise for the slaw. Always check the ingredients of any substitutes you use to ensure they fit into your dietary needs.
How long do I need to boil quail eggs for a perfect soft center?
For the perfect soft center, boil quail eggs for exactly 2 minutes and 10 seconds. It’s crucial to plunge them immediately into iced water afterward to stop the cooking process. This technique not only ensures a beautifully runny yolk but also makes peeling them a breeze!
Lobster Scotch Egg with Celeriac Slaw for Gourmet Delights
Ingredients
Equipment
Method
- Boil the quail eggs in boiling water for 2 minutes and 10 seconds, then plunge into iced water.
- Blanch the lobster tail in another pot for 30 seconds, transfer to iced water, remove the shell, and dice the meat.
- Mix the diced lobster, haddock, egg white, lemon zest, dill, and chervil in a bowl. Chill for 30 minutes.
- Peel the cooled quail eggs carefully and set aside.
- Prepare lovage mayonnaise by blending blanched lovage with egg yolks and emulsifying with sunflower oil.
- Julienne the celeriac and mix with fennel, red onion, and mayonnaise. Chill until ready to serve.
- Form the lobster mixture around each quail egg, dredge in flour, dip in egg wash, and coat with Panko.
- Heat vegetable oil to 180°C (356°F) and deep fry Scotch eggs until golden brown; transfer to the oven for 4 minutes.
- Deep fry the capers in the same oil until crispy for garnish.
- Slice the Scotch eggs in half, serve with lovage mayonnaise and celeriac slaw, and garnish with capers.