LOBSTER NUGGETS WITH SEMI RIPE MANGO CHUTNEY

LOBSTER NUGGETS

Lobsters - 4 ( Big )

MARINADE
Buttermilk - 1 cup
Salt - To Taste

Bread slices - 2

SPICE MIX
Bread Crumbs - 1 1/2 cup
Red Chilli Powder - 2 Tsp
Pepper Powder - 1 Tsp
Garam Masala Powder - 1/2 Tsp
Salt - To Taste

MILK MIXTURE
Milk - 1 cup
Eggs - 2

FLOUR MIXTURE
Plain Flour - 3/4 cup
Cornflour - 2 Tbsp

Oil - To Fry

METHOD 

Remove shells from lobsters and cut into small chunks
Mix salt with sour less buttermilk and add in the cut lobster pieces.
Refrigerate for 30 minutes.
Remove lobster pieces from marinade and drain liquid
Remove crust from bread slices and break into small pieces
Blitz lobster pieces with bread pieces and form into small balls.
Dip lobster balls in milk and egg mixture
Dip in flour mixture.
Roll in bread crumb spice mixture and set aside.
Heat oil in a frying pan and fry lobster nuggets in a medium heat till golden or nicely browned 
Serve with semi ripe mango chutney.

Note
Bread slices depends on the number of lobsters used and its size
Buttermilk should be sourless


SEMI RIPE MANGO CHUTNEY 

Semi ripe mangoes - 2
Ginger - 1 inch piece
Cumin seeds - 1 Tsp
Red Chilli Powder - 2 Tsp
Grated Jaggery - 1 Tsp ( optional )
Salt - To Taste
Oil - As Required 

TO TEMPER

Oil - 1 Tsp
Mustard Seeds - 1 Tsp
Curry Leaves - 1 sprig

METHOD 

Heat oil in a pan and add cumin seeds once they burst add in the mango chunks and sauté till raw smell is no more.
Add in the spice powders and salt 
Sauté in a medium flame for two to three minutes
Add in the jaggery and sauté for a couple of minutes 
Remove pan from stove and allow the mixture to cool.
Grind to a smooth paste and set aside in a bowl.
Heat oil to temper in a pan add mustard seeds and curry leaves.
Once they burst remove pan from stove and pour on top of chutney
Serve as dips with fried fish or fried prawns or with crisp dosa.