Coconut Lobster Balls with Mango & Avocado Salsa

Ingredients

• 2 raw 200gram Lobster tails
• 1 cup olive oil
• ¼ cup plain flour
• 3 eggs
• 1 ½ cups shredded coconut
• 1 cup FRESH breadcrumb

Salsa

• 1 lime, juices and zest
• 1 avocado
• 1 mango
• 1 red onion, finely diced
• 1 red chilli, finely diced
• 2 tblspn pickled ginger, cut into fine threads
• 1 garlic clove finely diced
• ½ cup coriander, coarsely chopped
• salt and pepper

Instructions

1. Peel the mango and avocado, remove the stones and finely dice. Combine the mango and avocado in a bowl with the rest of the ingredients and allow to sit for one hour in the refrigerator before serving.
2. Combine breadcrumbs with shredded coconut into a bowl, mix well.
3. In a separate bowl beat together 3 eggs.
4. Dice lobsters into roughly 3cm pieces and using your hands, mould each piece into a ball. Lobster meat should make approximately 12 balls.
5. Lightly coat each lobster ball in plain flour followed by the egg mixture and finally cover the ball in the coconut & breadcrumbs mix. Ensure the lobster ball is completely covered.
6. Shake off any excess and place the balls on a tray lined with grease proof paper.
7. Place balls into the refrigerator to set for one hour.
8. Place oil in a frypan on a medium heat. Once oil has heated, shallow fry the balls until cooked golden brown on each side.
9. Using a serving dish, place 12 spoonful’s of salsa on the plate and top with the lobster balls.