Half-tail lobster skewers with a chip shop curried mayonnaise

Bridlington Bay Lobster tails, coated in breadcrumbs, and served with a curried mayonnaise. It’s the perfect Friday night meal – quick, easy and a little bit special.

What you need to know

Serves: 2
Prep: 25 mins
Cook: 3 mins
Difficulty: Easy

Ingredients

1 cooked lobster tail, sliced lengthways
75g self raising flour
1/2 tsp fine salt
1/2 tsp white pepper
125 ml warm water
25g Panko breadcrumbs
Oil for frying
2 small wooden skewers

Dressing

4 tbsp quality mayonnaise
1 1/2 tsp mild curry powder
A good squeeze of fresh lime juice

Photo by Rob Green

Instructions

Mix together the mayonnaise, curry powder and lime juice. Set aside
Thread each tail half onto a wooden skewer, thinnest tail end first
Add the salt and pepper to the flour then slowly whisk in the water to make a smooth batter
Dip the skewered tails into the batter, then press into the breadcrumbs until well coated
Heat the oil to 180°C and fry the lobster for 2-3 minutes until golden brown and crispy
Serve with the curried mayonnaise