BRIDLINGTON BAY
Half-tail
lobster skewers
With a chip shop curried mayonnaise
Serves: 2
Prep: 25 mins
Cook: 3 mins
Difficulty: Easy
Bridlington Bay Lobster tails, coated in breadcrumbs, and served with a curried mayonnaise. It’s the perfect Friday night meal – quick, easy and a little bit special
ingredients
- 1 cooked lobster tail, sliced lengthways
- 75g self raising flour
- 1/2 tsp fine salt
- 1/2 tsp white pepper
- 125 ml warm water
- 25g Panko breadcrumbs
- Oil for fryinga
- 2 small wooden skewers
dressing
- 4 tbsp quality mayonnaise
- 1 1/2 tsp mild curry powder
- A good squeeze of fresh lime juice
INSTRUCTIONS
- Mix together the mayonnaise, curry powder and lime juice. Set aside
- Thread each tail half onto a wooden skewer, thinnest tail end first
- Add the salt and pepper to the flour then slowly whisk in the water to make a smooth batter
- Dip the skewered tails into the batter, then press into the breadcrumbs until well coated
- Heat the oil to 180°C and fry the lobster for 2-3 minutes until golden brown and crispy
- Serve with the curried mayonnaise