Lobster Fry Bread Recipe
with Basil Aioli and Pickled Chiles
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Ingredients
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For the Lobster Fry Bread
For the Basil Aioli
For the Pickled Chiles
Method
For the Lobster Fry Bread
- 1
Prepare the Dough
In a large mixing bowl, combine all-purpose flour, baking powder, and salt. Mix well.
- 2
Add Water
Gradually add water to the dry ingredients, mixing until a soft dough forms. If the dough is too sticky, add a little more flour.
- 3
Incorporate Lobster
Gently fold in the cooked and chopped lobster meat until evenly distributed throughout the dough.
- 4
Heat Oil
In a large skillet or deep frying pan, heat vegetable oil over medium-high heat until hot but not smoking.
- 5
Fry the Bread
Scoop about 1/4 cup of dough and flatten it into a disc. Carefully place it into the hot oil. Fry for 2-3 minutes on each side until golden brown. Remove and drain on paper towels.
For the Basil Aioli
- 6
Combine Ingredients
In a bowl, mix mayonnaise, chopped basil leaves, minced garlic, lemon juice, salt, and black pepper until well combined.
- 7
Chill
Cover the aioli and refrigerate for at least 30 minutes to let the flavors meld together.
For the Pickled Chiles
- 8
Prepare Pickling Liquid
In a small saucepan, combine white vinegar, water, sugar, and salt. Heat over medium heat until sugar and salt are dissolved.
- 9
Pickle the Chiles
Place the sliced chiles in a jar and pour the hot pickling liquid over them. Let it cool to room temperature, then cover and refrigerate for at least 1 hour before serving.