HERBED LOBSTER AND PEA FRITTERS
Prep Time10 minsCook Time15 minsTotal Time25 mins
Lobster and Pea Fritters
 2 western rock lobster
 150 g plain flour
 1 ½ tsp baking powder
 ¼ tsp salt
  Pinch cayenne pepper
 Zest 1 lemon
 2 spring onions, sliced, plus extra to serve
 ½ cup mint, leaves picked and chopped (plus extra to serve)
 1 ½ cups peas, blanched in boiling water
 ½ cup milk
 3 eggs
 4 tbsp olive oil
 1 tbsp butter
Quick Pickled Onion
 1 tsp boiling water
 ½ tsp caster sugar
 3 tbsp white vinegar
 1 red onion, sliced very thinly
Smoky Mayo
 1 cup mayonnaise
 ½ tsp smoked paprika
 Pinch cayenne pepper
 2 tsp lemon juice
To Serve
 Avocado
 Lemon wedges
TO PREPARE
1

Boil and shell lobster.

Lobster and Pea Fritters
2

In a large bowl, stir together plain flour, baking powder, salt and cayenne pepper.

3

Add zest, spring onions and mint. Toss to coat in flour.

4

Stir half the peas through the flour then mash the other half in a separate bowl with a fork.

5

In another bowl, whisk together eggs and milk then stir through mashed peas.

6

Pour egg mixture into flour and fold through to make a thick batter.

7

Dice lobster tails into bite-sized pieces, and stir through batter.

8

Heat small amounts of olive oil and butter in a large non-stick frypan over medium-high heat. Add batter to the pan in one third of a cup measures, pressing down to flatten slightly. Fry for 2 - 3 minutes or until golden on both sides. Drain on paper towel and keep warm.

9

For smoky mayo, combine all ingredients in a small bowl and stir well.

10

Serve lobster fritters with pickled red onion, avocado slices, lemon wedges and smoky mayo.

Quick Pickled Onions
11

In a bowl, dissolve sugar in boiling water then add vinegar and onions, pushing them below the liquid to pickle for 15 - 20 minutes.

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Grab your Christmas Crays!

Check out our Back of Boat locations to pick up your fresh lobsters just in time for Christmas.

To find out more and to pre-order click on the link below.