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    08 9652 7010
    • Our Story
      • The Family
      • The Lobsters
    • On The Water
      • Sea Lion Tour
      • Sup Board Hire
    • At the shack
      • Food
      • Factory Tour
      • Retail
    • Cervantes
    • Blog
    • Contact
    • Shop Now
      • Gift Vouchers
      • Lobster Shack Merchandise
    • Book Now

    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.
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