Lobster Recipe

Prepare lobster

If using whole lobster tails, remove meat from shells and cut into 1 to 1½-inch bite-sized pieces. Pat dry thoroughly with paper towels. Season lightly with ½ tsp salt and ¼ tsp black pepper.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, and 1 tsp baking powder. Stir in 1 tsp salt and 1/2 tsp black pepper. In a separate small bowl beat 1 egg with 1 cup very cold sparkling water. Fold the wet mixture into the dry ingredients just until combined; the batter should be slightly lumpy and thin enough to coat (adjust with a tablespoon of water if too thick). Keep the batter cold by placing the bowl over ice if desired.

Heat oil

Pour vegetable oil into a deep pot or deep fryer to a depth of 2–3 inches (about 1 liter). Heat to 350–375°F (175–190°C). Use a thermometer for safety and consistent results.

Fry lobster

Working in small batches to avoid overcrowding, dip lobster pieces into the batter to coat completely, letting excess drip off. Carefully lower into the hot oil and fry until golden and crisp, about 2–3 minutes depending on piece size. The lobster will cook quickly; do not overcook. Use a slotted spoon to transfer fried lobster to a wire rack or paper towel-lined tray to drain. Season immediately with a light sprinkle of flaky salt.

Halve and pit avocados; scoop flesh into a bowl. Mash to a slightly chunky texture with a fork. Add 2 tbs lime juice, 2 tbs finely diced red onion, 1 tbs chopped cilantro, ½ tsp salt, ¼ tsp black pepper and optional ½ tsp minced jalapeño. Taste and adjust seasoning and lime as needed. Cover with plastic wrap pressed onto surface to prevent browning until ready to serve.

Combine 2 tbs rice vinegar, 1 tsp sugar and ¼ tsp salt in a small bowl and stir until dissolved. Add thinly sliced cucumber and shredded cabbage and toss to coat. Let sit for at least 10–15 minutes to pickle lightly. Drain excess liquid before assembling so the sandwich/taco doesn't get soggy.

For the chipotle sauce: in a small bowl whisk together ½ cup mayonnaise, ¼ cup sour cream, 1 tsp finely chopped chipotle in adobo, 1 tsp adobo sauce, 1 tbs lime juice, ½ tsp honey (if using) and ¼ tsp salt. Adjust heat by adding more or less chipotle. For crema: thin ¼ cup Mexican crema (or additional sour cream) with 1–2 tsp lime juice or water to desired drizzling consistency and season with a pinch of salt.

Have ½ cup shredded fresh mozzarella ready. It will be sprinkled over or under the fried lobster pieces when assembling so the residual heat slightly softens it.

For each serving, spread a generous layer (about 2–3 tbs) of guacamole on the bottom of the plate or a warmed bun/taco shell if serving as a sandwich/taco. Arrange a layer of pickled cucumber and cabbage, then place a portion of hot fried lobster (about 4–6 oz / 115–170 g). Sprinkle shredded mozzarella over the hot lobster so it softens slightly. Drizzle chipotle sauce over the top (about 1–2 tbs) and then a thinner drizzle of crema (about 1 tbs). Garnish with cilantro leaves and a squeeze of fresh lime. Finish with a pinch of flaky sea salt to taste.

Serve immediately while lobster is hot and crisp. Offer extra chipotle sauce, lime wedges and guacamole on the side.