Serves 4

Prep time 30min. Cook time 10-12min

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 

 

1. Cook and chill the lobster - Remove the shell and claw separately.
2. Make a thin batter and add the Sriracha then deep fry the claw until crispy - Set to one side and keep warm.
3. Cook the roll in a little butter until crispy and then keep warm.
4. Dice the lobster and fold in all other ingredients. (Dice the celery, chop herbs, dice pickles, juice and zest lemon/Limes)
5. Fill the rolls with the mix and top with the crispy claw, drizzle of sriracha and micro herbs.