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Lobster Goujons AKA Deep Fried Lobster

Put a sophisticated modern twist on the classic fish and chips with this recipe for lobster goujons and crispy courgette chips. This is a great way to use our handpicked lobster meat and makes it a quick and simple dinner.

INGREDIENTS
Lobster
  • 200g Hand Picked Lobster Meat  
  • 50g cornflour
  • 150g plain flour
  • 2 tablespoons baking powder
  • 350ml ice cold soda water
  • oil for deep frying

Courgette Chips

  • 3 medium courgette
  • 200g plain flour
  • Large pinch smoked paprika
  • Large pinch cayenne pepper
  • 50ml milk

Tartare Sauce

  • 3 tablespoons capers chopped
  • 6 cornichons chopped
  • 1 lime juiced
  • 6 tablespoons mayonaise
  •  

    To make the tartare sauce, mix the ingredients and season well. Cover and chill until needed.

    Chop up the lobster tails into bitesize pieces. Dry on kitchen paper, then dust all the pieces in a little cornflour.

    Heat the oven to 110C/fan 90C/gas 1/4. Trim the ends of the courgettes, and cut into chips, about 8cm long. Season the flour with salt, pepper, paprika and cayenne.

    Heat a pan of oil no more that 1/3 full to 180C or until a cube of bread browns in 30 seconds.

    Dip the fries into the milk, then roll in the flour until completely coated. Fry the courgette sticks in batches until they are crisp and golden. Drain each batch on kitchen paper and season with more salt, then transfer to the oven to keep warm while you cook the remaining fries.

    Mix the cornflour, flour, baking powder and season well. Pour in the soda water and whisk until just mixed, (don’t over-whisk or you will lose the air bubbles and the batter won’t be light and fluffy).

    Dip the lobster pieces into the batter, let the excess drip off, then deep-fry in batches until the batter is golden, but looks light and fluffy, about 2-3 minutes. Drain on kitchen paper and serve straight away with the tartare sauce and courgette fries.

     

    Recipe and Picture - Olive Magazine