BRIDLINGTON BAY

RECIPE
BOOK

Crispy Lobster Claws
By Chef Rob Green

Photo by Rob Green

BRIDLINGTON BAY

Crispy
lobster claws

With chipotle and lime mayonnaise

Serves: 2
Prep: 30 mins
Cook: 40 mins
Difficulty: Easy

Bridlington Bay Lobster claws in a light batter, served with chipotle and lime mayonnaise. Easy and quick to make – get the recipe here.

ingredients
  • 4 cooked lobster claws, shelled
  • 150g self raising flour
  • 1/2 tsp fine salt
  • 1/2 tsp white pepper
  • 250 ml warm water
  • 1 tbsp chopped coriander 
  • Lime wedges to serve
  • Oil for frying
dressing
  • 5 tbsp quality mayonnaise
  • 3 tsp chipotle paste
  • 1 lime, zest and juice
INSTRUCTIONS
  1. Whisk together the mayonnaise, chipotle paste, lime zest and juice and a pinch of the coriander. Set aside
  2. Mix the flour, salt and pepper together in a bowl 
  3. Dip the claws into the flour mixture until covered. Set them aside
  4. Whisk the warm water into the remaining flour mixture to make a smooth batter
  5. Dip the claws into the batter until coated
  6. Heat the oil to 180°C and deep fry the claws for 2-3 minutes until crispy and golden
  7. Put the claws onto a plate, sprinkle with the coriander and serve alongside the chipotle and lime mayonnaise
Cooking tutorials

how to make crispy lobster claws