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Coconut Fried Lobster

chef.alexande's picture
Ingredients
  All purpose flour 1 Cup (16 tbs)
  Cornstarch 1⁄4 Cup (4 tbs)
  Cayenne To Taste
  Beer 12 Ounce (1 Bottle)
  Butter 8 Tablespoon
  Shallot 2 Tablespoon, chopped
  Ripe mango 1 Cup (16 tbs), diced
  Diced tomato 1⁄2 Cup (8 tbs), peeled
  Dry white wine 1⁄2 Cup (8 tbs)
  Fish stock/Chicken stock 1⁄2 Cup (8 tbs)
  Lemon juice/Lime juice 2 Tablespoon
  Cilantro 4 Tablespoon, chopped
  Lobster tails 24 Ounce, split and deveined
  Shredded unsweetened coconut 4 Cup (64 tbs)
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1)For preparing the batter, mix together cayenne, cornstarch, salt, pepper and flour.
2)Beat in the beer and belnd well to attain a pancake batter consistency. Let stand covered for half hour.
3)To make sauce, in a saute pan, stir fry shallot over medium heat. Add in mango, tomato and stir for another 15 seconds.
4)Add in the wine, lemon juice, stock, cilantro and reduce volume by half. Add in the butter and season prior to removing from heat.
5)Preheat fryer to 375 degrees F.
6)Holding lobster by tail shell, coat with batter and let excess batter drip off.
7)Brush with coconut to coat well.
8)Similarly coat other halves of lobster tails.
9)Drop into deep fryer. Fry until brown and cooked. Drain on kitchen towels.

SERVING
10)Serve with sauce, either sliced or whole.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Oceanian
Course: 
Side Dish
Method: 
Fried
Ingredient: 
Lobster
Interest: 
Everyday
Preparation Time: 
10 Minutes
Servings: 
4

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