BRIDLINGTON BAY

RECIPE
BOOK

Lobster Popcorn
By Chef Rob Green

Photo by Rob Green

BRIDLINGTON BAY

Lobster
Popcorn

With salt & pepper chips

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

Lightly battered, gently spiced pieces of Bridlington Bay Lobster, served with spiced chips and crunchy pepper. Sounds delicious, and tastes even better.

ingredients
  • 1 cooked lobster tail, chopped into bite sized chunks
  • 80g self raising flour
  • Fine salt
  • White pepper
  • 125ml warm water
  • 350g frozen French fries
  • 2 tbsp vegetable oil
  • 1/2 medium onion, chopped into 1cm pieces
  • 1/2 green pepper, chopped into 1cm pieces
  • 1 tbsp salt
  • 3 garlic gloves, minced
  • 1 tsp chilli flakes
  • 2 spring onions, chopped
  • Oil for frying
INSTRUCTIONS
  1. Mix together the spice mix ingredients. Set aside
  2. Mix together the flour, salt and pepper
  3. Dip the lobster chunks into the flour mixture until covered. Set them aside
  4. Whisk the warm water into the remaining flour mixture to make a smooth batter. Set aside
  5. Fry the French fries until cooked. Keep warm
  6. Dip the lobster chunks into the batter until coated
  7. Heat the oil to 180°C and deep fry the lobster for 2 minutes until crispy and golden. Keep warm
  8. Heat a wok, add the vegetable oil and fry the onion and pepper for 1 minute until slightly charred but still firm
  9. Add 1 tbsp salt and the garlic and cook for 30 seconds, stirring
  10. Add the cooked fries to the wok and sprinkle with 1tsp of spice mix. Toss a few times.
  11. Add the battered lobster, another 1tsp spice mix and toss together
  12. Serve sprinkled with chilli flakes and spring onion
Cooking tutorials

how to make lobster popcorn