Preparation: 30 minutes
Cooking: 10-12 minutes
Serves: 4 people
Ingredients
- 2 Native Lobster
- 100g Middleton Gluten Free Batter Mix
- 40g Flying Goose Sriracha Hot Chilli Sauce
- 4 Brioche Hot Dog Roll 6"
- 40g Jersey Butter
- 150ml Hellmann's Real Mayonnaise
- 40ml Freshways Single Cream
- 50g Heinz Tomato Ketchup
- 40ml Flying Goose Sriracha Hot Chilli Sauce.
- 1 Lemon
- 1 Lime
- 40ml Cold Pressed Rapeseed Oil
- 40g Dill Pickles
- 40g Celery Green/white
- 6g Chive
- 6g Chervil
- 30ml Vodka
Method
Cook and chill the lobster - Remove the shell and claw separately.
Make a thin batter and add the Sriracha then deep fry the claw until crispy - Set to one side and keep warm.
Cook the roll in a little butter until crispy and then keep warm.
Dice the lobster and fold in all other ingredients. (Dice the celery, chop herbs, dice pickles, juice and zest lemon/Limes)
Fill the rolls with the mix and top with the crispy claw, drizzle of sriracha and micro herbs
