Lobster goujons with courgette fries
- Preparation and cooking time
- Total time
- A little effort
- Serves 6
Skip to ingredients
- 3 whole cooked lobstersor about 250g-300g shelled lobster tail and claw meat
- 50g cornflourplus extra for dusting
- 150g plain flour
- 2 tsp baking powder
- 350ml ice-cold soda water
- for deep frying oil
COURGETTE FRIES
- 3 medium courgette
- 200g plain flour
- a large pinch smoked paprika
- a large pinch cayenne
- 50ml milk
TARTARE SAUCE
- 3 tbsp capersfinely chopped
- 6 cornichonsfinely chopped
- chopped to make 2 tbsp chives
- 1 limejuiced
- 6 tbsp mayonnaise
Nutrition:
- kcal663
- fat39.7g
- saturates3.3g
- carbs55.4g
- fibre3.6g
- protein19.2g
- salt1.3g
Method
step 1
To make the tartare sauce, mix the ingredients and season well. Cover and chill until needed.
step 2
If using the whole lobster, remove the claws by twisting them off. Halve the lobster bodies down the middle with a sharp knife from the underside, remove the two tail pieces. Crack the claws by bashing them lightly with a rolling pin, and remove the claw meat, trying to keep them in one piece. Dry on kitchen paper, then dust all the pieces in a little cornflour.
step 3
Heat the oven to 110C/fan 90C/gas 1/4. Trim the ends of the courgettes, and cut into fries, about 8cm long. Season the flour with salt, pepper, paprika and cayenne.
step 4
Heat a pan of oil no more that 1/3 full to 180C or until a cube of bread browns in 30 seconds.
step 5
Dip the fries into the milk, then roll in the flour until completely coated. Fry the courgette sticks in batches until they are crisp and golden. Drain each batch on kitchen paper and season with more salt, then transfer to the oven to keep warm while you cook the remaining fries.
step 6
Mix the cornflour, flour, baking powder and season well. Pour in the soda water and whisk until just mixed, (don’t over-whisk or you will lose the air bubbles and the batter won’t be light and fluffy).
step 7
Dip the lobster pieces into the batter, let the excess drip off, then deep-fry in batches until the batter is golden, but looks light and fluffy, about 2-3 minutes. Drain on kitchen paper and serve straight away with the tartare sauce and courgette fries.
