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Lobster scotch egg with celeriac slaw and lovage mayonnaise

Lobster Scotch Egg with Celeriac Slaw for Gourmet Delights

Indulge in Lobster Scotch Egg with Celeriac Slaw and Lovage Mayonnaise, a gourmet twist on a classic delight.
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Prep Time 1 hour
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 4 pieces
Course: APPETIZERS
Cuisine: British, Gourmet
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scotch Eggs
  • 12 pieces Quail Eggs Essential for the Scotch egg; provides a delicate texture.
  • 1 lb Lobster Tail Adds richness; substitute with crab for different flavor.
  • 8 oz Haddock Brings depth and flavor; substitute with similar white fish.
  • 1 unit Egg White Acts as a binding agent.
  • 1 tsp Lemon Zest Adds brightness.
  • 1 tbsp Dill Fresh herb enhances flavor; can replace with parsley.
  • 1 tbsp Chervil Fresh herb enhances flavor; can replace with parsley.
  • 1 cup Panko Breadcrumbs Provides a crunchy coating.
  • 1/2 cup Plain Flour Helps breadcrumbs adhere; gluten-free works too.
  • 2 cups Vegetable Oil For deep frying; any neutral oil is fine.
For the Lovage Mayonnaise
  • 1 cup Lovage Provides a unique flavor; can substitute with basil.
  • 1 cup Sunflower Oil Used for emulsifying; any neutral oil can be used.
For the Celeriac Slaw
  • 1 large Celeriac Main component; can substitute with green cabbage.
  • 1 small Fennel Adds flavor and crunch; omit or replace if desired.
  • 1 small Red Onion Adds flavor and crunch; can replace with scallions.
  • 1/2 cup Mayonnaise Binds the slaw together; use vegan mayo if needed.
  • 2 tbsp Capers For garnish; olives can be used as an alternative.

Equipment

  • Pot
  • Bowl
  • Blender
  • deep fryer

Method
 

Preparation Steps
  1. Boil the quail eggs in boiling water for 2 minutes and 10 seconds, then plunge into iced water.
  2. Blanch the lobster tail in another pot for 30 seconds, transfer to iced water, remove the shell, and dice the meat.
  3. Mix the diced lobster, haddock, egg white, lemon zest, dill, and chervil in a bowl. Chill for 30 minutes.
  4. Peel the cooled quail eggs carefully and set aside.
  5. Prepare lovage mayonnaise by blending blanched lovage with egg yolks and emulsifying with sunflower oil.
  6. Julienne the celeriac and mix with fennel, red onion, and mayonnaise. Chill until ready to serve.
  7. Form the lobster mixture around each quail egg, dredge in flour, dip in egg wash, and coat with Panko.
  8. Heat vegetable oil to 180°C (356°F) and deep fry Scotch eggs until golden brown; transfer to the oven for 4 minutes.
  9. Deep fry the capers in the same oil until crispy for garnish.
  10. Slice the Scotch eggs in half, serve with lovage mayonnaise and celeriac slaw, and garnish with capers.

Nutrition

Serving: 1pieceCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 5gCholesterol: 260mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Use fresh quail eggs to avoid cracking during peeling. Chill the filling to help it set well around the eggs.

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