BRIDLINGTON BAY

RECIPE
BOOK

Half-tail Lobster Skewers
By Chef Rob Green

Photo by Rob Green

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
  1. Mix together the mayonnaise, curry powder and lime juice. Set aside
  2. Thread each tail half onto a wooden skewer, thinnest tail end first
  3. Add the salt and pepper to the flour then slowly whisk in the water to make a smooth batter
  4. Dip the skewered tails into the batter, then press into the breadcrumbs until well coated
  5. Heat the oil to 180°C and fry the lobster for 2-3 minutes until golden brown and crispy
  6. Serve with the curried mayonnaise
Cooking tutorials

how to make half-tail lobster skewers