BRIDLINGTON BAY

RECIPE
BOOK

Lobster Scampi Bites
By Chef Rob Green

Photo by Rob Green

BRIDLINGTON BAY

LOBSTER
scampi bites

Serves: 2
Prep: 40 mins
Cook: 2-3 mins
Difficulty: Medium

Add Bridlington Bay Lobster to white fish, coat in an extra tasty batter then roll in breadcrumbs and you’ve made some seriously special scampi.

ingredients
  • 120g lobster meat, finely chopped
  • 80g white fish (pollock, whiting, cod or haddock)
  • 1 medium egg 
  • 1 tsp potato starch or cornflour mixed with
  • 2 tsp water
  • 1/4 tsp fine salt
  • 1/4 tsp pepper
  • 100g Panko breadcrumbs
  • Oil for frying
batter dredge
  • 80g self raising flour
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 tsp yeast extract mixed with 175ml
  • Warm water
INSTRUCTIONS
  1. Put 80g lobster, the white fish, egg, potato starch or cornflour, water, salt and pepper into a small food processor and blend to a smooth paste
  2. Fold in the remaining lobster meat
  3. Refrigerate the mix for 30 minutes to firm up
  4. Make the batter dredge. Mix the flour, salt, pepper, garlic powder and onion powder together
  5. Add the yeast extract and water to the flour mixture. Set aside
  6. Mould the lobster mixture into 16-20 cylinders 
  7. Dip each cylinder into the batter, then press into the breadcrumbs until coated
  8. Heat the oil to 180°C and fry each scampi for 2 minutes until golden
  9. Drain and serve with lemon wedges

The scampi can be frozen once breaded and before cooking.  If cooking from frozen, heat the oil to 170°C and cook for 3 minutes 

Cooking tutorials

how to make lobster scampi bites