Lobster Fritters with Lemon Parsley Aioli | How to Make Haitian Marinade |Marinade Ayisien Recipe 🥟

lobster meat

🥗Healthier: crab meat

💰Cheaper: shrimp

Shrimp is more affordable while still providing a seafood flavor.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

Welcome to the kitchen and introduction to the recipe.

Clean the lobster tails and pull the meat from the shell.

Prepare the spice rub by squeezing lime juice into a bowl, adding half a tablespoon of olive oil, and mixing in cajun seasoning, paprika, chopped rosemary, garlic powder, onion powder, and salt.

Use the lime peel to clean the lobster tails under running cold water.

Marinate the lobster tails by brushing the spice rub on top and underneath.

Add some butter on top of the lobster tails for extra flavor and juiciness.

Bake the lobster tails in a pan at 400 degrees Fahrenheit for about 8 minutes.

While the lobster is baking, prepare the aioli by mixing light mayo, chopped rosemary, chopped parsley, minced garlic, lemon juice, and cajun seasoning in a bowl.

Set the aioli aside while the lobster cooks.

After baking, cut the lobster meat into pieces and place it in a bowl.

In a large bowl, mix flour and water to create the batter.

Mash the habanero pepper and add it to the water along with chopped parsley, salt, baking soda, and vinegar.

Gradually add the water mixture to the flour to achieve a pancake batter consistency.

Fold in the lobster meat gently to avoid overmixing.

Heat vegetable oil in a small pot until it reaches between 375 and 400 degrees Fahrenheit.

Use a wooden spoon dipped in hot oil to scoop the batter into the hot oil for frying.

Fry the fritters until they puff up and are golden brown.

Remove the fritters and drain on paper towels.

Serve the fritters with the lemon parsley aioli on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens