Boil and shell lobster.
In a large bowl, stir together plain flour, baking powder, salt and cayenne pepper.
Add zest, spring onions and mint. Toss to coat in flour.
Stir half the peas through the flour then mash the other half in a separate bowl with a fork.
In another bowl, whisk together eggs and milk then stir through mashed peas.
Pour egg mixture into flour and fold through to make a thick batter.
Dice lobster tails into bite-sized pieces, and stir through batter.
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.
For smoky mayo, combine all ingredients in a small bowl and stir well.
Serve lobster fritters with pickled red onion, avocado slices, lemon wedges and smoky mayo.
In a bowl, dissolve sugar in boiling water then add vinegar and onions, pushing them below the liquid to pickle for 15 - 20 minutes.
0 servings
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.