Perfect as a midweek main or weekend starter, from MasterChef Ireland 2011 winner Mary Carney


  • for the lobster:
  • 4 lobsters - 600/700grammers
  • salt
  • 2 lb butter
  • 3 limes
  • for the apple gel:
  • 1 l apple juice - (cloudy - brand name i have used is caviston’s)
  • 2 or three tablespoons of maltodextrin (thick and easy)
  • for the compressed apple discs:
  • irish cider balsamic vinegar
  • 6 granny smith apples
  • citric acid
  • yuzu salt
  • for the lime creme fraiche:
  • 6 limes
  • 4 tubs of creme fraiche
  • salt
  • for the parsnip crisps:
  • parsnip
  • vegetable oil for fryer


  • For the parsnip crisps: Slice parsnips on a mandolin and fry in oil at 130 degrees, remove and allow to dry out and season.
  • For the apple gel: Heat apple juice and add balsamic vinegar to taste.
  • Add the setting agent and allow to cool before piping into a small squeezey bottle
  • For the creme fraiche: Whip creme fraiche and season with lime juice, zest and salt before piping into a small squeezy bottle
  • For the compressed apple discs: Use a small cutter and mandolin to cut out apple discs. Place in a vac pac bag and pour in apple juice, citric acid and balsamic vinegar to taste. Vacuum the bag and allow the flavours to infuse.
  • For the lobster: Blanch the lobster in very salty boiling water with a skewer through its middle to stop it curling.
  • Blanch the body for 1-2 minutes and the claws for 4 depending on the size of lobster
  • Remove the lobster from its shell and place in a vac pac bag with butter.
  • Place it in a water bath for ten minutes at 52°C.
  • Remove from bag, retaining buttery juices. Season juices and lobster
  • Squeeze lime into the buttery juice and serve poured on the salad.
  • To finish: Place all components on the plate and decorate

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family dinners irish masterchef ireland mains entertaining light meals and snacks starters and nibbles