Unless you live by the sea lobster can be pretty expensive, so ways to make it go further are always useful. One recipe that makes a small lobster stretch to starters for 4 people is any kind of fritters. Lobster and corn are a popular combination but my husband isn’t a fan of sweetcorn so I was looking for something else to provide the same sweetness with a bit of bite. I hit on the idea of finely cubed red pepper as a substitute and it really worked.
The trick with these little golden bundles of loveliness is to eat them while they’re hot, have a generous dunk in the garlic mayo and forget about the calories. They’re a treat after all!
I small lobster (the frozen kind are best for this – in fact they’re not much use for anything else)
1 red pepper, finely diced
I fresh chilli
3 large spring onions, finely sliced
1 tablespoon self raising flour
1 tablespoon cornflour
1 egg, beaten
Handful of chopped parsley
1/4 tsp ground fennel
1/4 tsp salt
Oil for deep frying
For the mayonnaise
2 egg yolks
2 tbsps apple cider vinegar
Small clove garlic, crushed
500ml flavourless oil, such as groundnut
1/4 tsp salt
First make the mayo by adding the crushed garlic, and apple cider vinegar to the egg yolks in a deep bowl. Using an electric whisk, slowly whisk in the oil until the mayonnaise thickens. Check the seasoning and set aside.
Crack the lobster and pick out all the meat. Chop or snip it with scissors into small chunks and then add all the other ingredients to it (it’s good to do this with your hands). It will be quite firm but that’s good, it means it will hold together. Shape it into tablespoon sized portions. Heat the oil until a cube of bread browns in approx 30 seconds then fry the fritters in small batches until golden. Serve and eat immediately!