Lobster Fritters, Chilli Jam and Roasted Garlic Aioli

These Lobster Fritters, Chilli Jam and Roasted Garlic Aioli from top chef Nathan Outlaw are fresh, light and full of flavour. The chilli jam would also work well with other fish! Amazing!

Ingredients

  • Meat from 1 x 800g live lobster
  • 2tbsp chopped coriander
  • Grated zest of 1 lime
  • 1/2 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 100g gluten free self-raising flour
  • 120ml sparkling cider
  • Sunflower oil for deep frying
  • Sea salt and freshly ground black pepper
For the Chilli Jam:
  • 1 red onion, peeled and finely diced
  • 4 red peppers, cored, deseeded and finely sliced
  • 6 red chillies, deseeded and finely sliced
  • 3 garlic cloves, peeled and chopped
  • 400g tin plum tomatoes
  • 300g soft brown sugar
  • 150ml red wine vinegar
  • 2 lemongrass stalks, tough outer layer removed, finely chopped
Roasted Garlic Aioli:
  • 1 garlic bulb
  • 2 egg yolks
  • Finely grated zest and juice of 1 lemon
  • 400ml olive oil
To serve:
  • 1 lime, cut into wedges
  • Handful of picked coriander

Method

To make the chilli jam, put all the ingredients into a heavy based pan and add a pinch of salt. Bring to the boil stirring to dissolve the sugar then reduce the heat and simmer gently for about 45 minutes, stirring occasionally, until the mixture is well reduced.

Once it begins to catch the bottom of the pan, stir constantly over the heat until it looks like bubbling lava. Transfer to a bowl and leave to cool. (Once cooled, the jam can be placed in a sealed container and kept in the fridge).

 To make the roasted garlic aioli, pre-heat your oven to 200C/Fan 185C/Gas 6. Wrap the garlic bulb in some foil, place it in an oven dish and bake for 45 minutes until soft. 

Unwrap the garlic and leave it until cool enough to handle.  Separate the cloves and squeeze out all the soft garlic pulp.

 Put the egg yolks, lemon zest and juice and the garlic pulp into a small food processor then briefly combine the ingredients.  Now, with the motor running, gradually add the olive oil in a slow, steady stream through the funnel until it is all incorporated. 

Season the aioli with salt and pepper and blend for a further 30 seconds.  Taste and adjust the seasoning, if necessary. Scrape the aioli out into a clean bowl, cover and refrigerate until needed.

Cut the lobster meat into roughly 4 cm chunks. Mix the chopped coriander, lime zest, cumin, cayenne and a good pinch of salt together in a bowl. Add the lobster pieces and toss to coat thoroughly. Leave to marinate for 30 minutes. 

To make the batter, mix the flour and cider together until smooth.  Heat the oil in a deep fat fryer or other suitable deep, heavy-based pan, to 180C.  Season the lobster with salt and pepper.

 You will need to cook the lobster in small batches. Thread each piece of lobster onto a cocktail stick then dip it into the batter to coat it completely.  Carefully lower the lobster pieces, with cocktail stick, into the hot oil. Deep-fry for 3-4 minutes until cooked and crispy. Carefully lift the lobster fritters out and drain on kitchen paper. Keep each batch warm as you cook the rest.

 Sprinkle the lobster fritters with a little salt and remove the cocktail sticks.  Serve immediately on a warmed platter or warm plates with a bowl of the chilli jam and a bowl of the roasted garlic aioli to the side. Finish with a sprinkling of coriander and the lime wedges.

Note:  There will be too much chilli jam but dividing the recipe smaller doesn’t work. However, if stored in an airtight container, it will keep in the fridge, for a few weeks.

Ingredients

  • Meat from 1 x 800g live lobster
  • 2tbsp chopped coriander
  • Grated zest of 1 lime
  • 1/2 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 100g gluten free self-raising flour
  • 120ml sparkling cider
  • Sunflower oil for deep frying
  • Sea salt and freshly ground black pepper
For the Chilli Jam:
  • 1 red onion, peeled and finely diced
  • 4 red peppers, cored, deseeded and finely sliced
  • 6 red chillies, deseeded and finely sliced
  • 3 garlic cloves, peeled and chopped
  • 400g tin plum tomatoes
  • 300g soft brown sugar
  • 150ml red wine vinegar
  • 2 lemongrass stalks, tough outer layer removed, finely chopped
Roasted Garlic Aioli:
  • 1 garlic bulb
  • 2 egg yolks
  • Finely grated zest and juice of 1 lemon
  • 400ml olive oil
To serve:
  • 1 lime, cut into wedges
  • Handful of picked coriander

Method

To make the chilli jam, put all the ingredients into a heavy based pan and add a pinch of salt. Bring to the boil stirring to dissolve the sugar then reduce the heat and simmer gently for about 45 minutes, stirring occasionally, until the mixture is well reduced.

Once it begins to catch the bottom of the pan, stir constantly over the heat until it looks like bubbling lava. Transfer to a bowl and leave to cool. (Once cooled, the jam can be placed in a sealed container and kept in the fridge).

 To make the roasted garlic aioli, pre-heat your oven to 200C/Fan 185C/Gas 6. Wrap the garlic bulb in some foil, place it in an oven dish and bake for 45 minutes until soft. 

Unwrap the garlic and leave it until cool enough to handle.  Separate the cloves and squeeze out all the soft garlic pulp.

 Put the egg yolks, lemon zest and juice and the garlic pulp into a small food processor then briefly combine the ingredients.  Now, with the motor running, gradually add the olive oil in a slow, steady stream through the funnel until it is all incorporated. 

Season the aioli with salt and pepper and blend for a further 30 seconds.  Taste and adjust the seasoning, if necessary. Scrape the aioli out into a clean bowl, cover and refrigerate until needed.

Cut the lobster meat into roughly 4 cm chunks. Mix the chopped coriander, lime zest, cumin, cayenne and a good pinch of salt together in a bowl. Add the lobster pieces and toss to coat thoroughly. Leave to marinate for 30 minutes. 

To make the batter, mix the flour and cider together until smooth.  Heat the oil in a deep fat fryer or other suitable deep, heavy-based pan, to 180C.  Season the lobster with salt and pepper.

 You will need to cook the lobster in small batches. Thread each piece of lobster onto a cocktail stick then dip it into the batter to coat it completely.  Carefully lower the lobster pieces, with cocktail stick, into the hot oil. Deep-fry for 3-4 minutes until cooked and crispy. Carefully lift the lobster fritters out and drain on kitchen paper. Keep each batch warm as you cook the rest.

 Sprinkle the lobster fritters with a little salt and remove the cocktail sticks.  Serve immediately on a warmed platter or warm plates with a bowl of the chilli jam and a bowl of the roasted garlic aioli to the side. Finish with a sprinkling of coriander and the lime wedges.

Note:  There will be too much chilli jam but dividing the recipe smaller doesn’t work. However, if stored in an airtight container, it will keep in the fridge, for a few weeks.