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


  • 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


  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.