Ingredients

• 1 cooked lobster
• shell removed
• tail cut into chunks and claws left whole
• 50g/1¾oz plain flour
• 50g/1¾oz ground polenta
• pinch hot smoked paprika
• knob of butter
• salt and freshly ground black pepper
• 1 avocado
• peeled
• stone removed
• roughly chopped
• 1 green chilli
• finely chopped
• pinch ground cumin
• 1 lime
• juice only
• 2 tbsp olive oil
• 1 ripe mango
• roughly chopped
• 1 tsp chopped fresh tarragon leaves
• 2 spring onions
• finely chopped
• 1 tsp finely chopped fresh root ginger
• 1 garlic clove
• crushed
• splash mirin
• splash light soy sauce
• splash sesame oil
• 2 brioche rolls
• halved
• Sriracha chilli sauce

Directions

• 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.