- 1 cooked lobster, shell removed, tail cut into chunks and claws left whole
- 50g/1¾oz plain flour
- 50g/1¾oz ground polenta
- pinch hot smoked paprika
- knob of butter
- salt and freshly ground black pepper
- 1 avocado, peeled, stone removed, roughly chopped
- 1 green chilli, finely chopped
- pinch ground cumin
- 1 lime, juice only
- 2 tbsp olive oil
- 1 ripe mango, roughly chopped
- 1 tsp chopped fresh tarragon leaves
- 2 spring onions, finely chopped
- 1 tsp finely chopped fresh root ginger
- 1 garlic clove, crushed
- splash mirin
- splash light soy sauce
- splash sesame oil
- 2 brioche rolls, halved
- Sriracha chilli sauce
- To make the avocado butter, put all the ingredients in a food processor and blend to a smooth purée.
- To make the mango chutney, put all the ingredients into a large bowl and mix well.
- Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Mix the flour, polenta and paprika together in a shallow bowl. Dust the tail meat in the mixture and shake off any excess. Deep-fry for 2–3 minutes, until golden.
- Meanwhile, heat the butter in a frying pan and sauté the claws for 2–3 minutes, or until golden.
- To serve, toast the brioche rolls and spread with the avocado butter. Stuff the rolls with the crispy tail and claw meat and the mango chutney. Finish with a squeeze of Sriracha.