Lobster rolls with avocado butter and fresh mango chutney
Luxurious lobster and avocado rolls with an Asian-inspired mango chutney. Perfect for a quick, summery supper for two.
For the lobster
For the avocado butter
For the fresh mango chutney
To make the avocado butter, put all the ingredients in a food processor and blend to a smooth purée.
To make the mango chutney, put all the ingredients into a large bowl and mix well.
Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Mix the flour, polenta and paprika together in a shallow bowl. Dust the tail meat in the mixture and shake off any excess. Deep-fry for 2–3 minutes, until golden.
Meanwhile, heat the butter in a frying pan and sauté the claws for 2–3 minutes, or until golden.
To serve, toast the brioche rolls and spread with the avocado butter. Stuff the rolls with the crispy tail and claw meat and the mango chutney. Finish with a squeeze of Sriracha.