Lobster Acras and Quebec Seaweed Salsa

Servings

2

Prep Time

2 hours

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Ingredients

1 Lobster Mixture
1 Batter
1 Seaweed Salsa with Sea Buckthorn

Recipe Preparation

Form balls of lobster mixture with an ice cream scoop, then place in the freezer. Once frozen, dip in batter and carefully place in a deep fryer at 350°F. Cook for 3 minutes or until they float and turn golden. Sprinkle with salt while still hot. Serve with seaweed salsa and a few lemon wedges.

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