Lobster Goujons
- 300g shelled lobster tail and claw meat
- 50g cornstarch
- 150g flour
- 2 tsp baking powder
- 350ml iced soda water
- Oil for deep frying
- Chips, to serve
- Heat about a third-full pan of oil to 180C or sizzling temperature. Meanwhile, mix the flour, cornstarch, baking powder and some seasoning. Whisk in the soda water - don’t overmix, you want it light and airy - make a batter.
- Dip the lobster chunks into the batter and deep-fry in batches until the batter is puffed and golden, about 2-3 mins. Drain on kitchen paper, season with sea salt and serve immediately with chips and mayo.
15 mins
6 serving