The ultimate Bahamian delight, golden brown crispy fried lobster with a luscious butter and tasty island pani-cakes.
Serves 2
Pani-Cakes
1 ube (purple) sweet potato, peeled and cubed
1 cup (250 mL) vegetable oil
2 cups (500 mL) all-purpose flour
1 Tbsp (15 mL) baking powder
¼ cup (60 mL) granulated sugar
½ tsp (2 mL) salt
1 Tbsp (15 mL) grape or blueberry jelly
1 cup (250 mL) reserved potato liquid
Cracked Lobster
Vegetable oil for frying
2 lobster tails (each about 1 lb/450 g)
2 Tbsp (30 mL) Island Gurl seafood seasoning, divided
1 ½ cups (375 mL) whole or evaporated milk
1 egg, lightly beaten
2 cups (500 mL) all-purpose flour
1 recipe IG Butter
IG Buttter
½ cup (125 mL) softened salted butter, slightly melted
2 cloves garlic, minced
1 Tbsp (15 mL) Dijon mustard
1 Tbsp (15 mL) diced pimiento
¼ tsp (1 mL) smoked paprika
1 tsp (5 mL) fresh thyme leaves
1 Tbsp (15 mL) fresh diced parsley
1 tsp (5 mL) brown sugar
¼ tsp (1 mL) crushed red pepper flakes
- Add potatoes to a pot, cover with cold water, and place over high heat and bring to a boil, then lower to medium heat and cook for 10-15 minutes until the liquid is dark purple. Strain and reserve liquid and let cool. Store potatoes in refrigerator for mashed potatoes or another recipe.
- Heat a large skillet over medium-high heat. Add all ingredients for pani-cakes to a large bowl, gradually pour in the reserved liquid and whisk into a smooth batter.
- Spoon enough batter into the hot oil to make 4-inch cakes, fry until the top start to form bubbles, flip with a spatula and fry for another 2-3 minutes or until edges are crispy and batter is cooked through. Remove and set aside on a plate, keep warm and repeat with remaining batter.
- Preheat a 4-quart (4 L pot) with oil to 350˚F (180˚C). Place a wire rack inside of a baking sheet and set aside.
- Use a poultry shear (kitchen shear) to butterfly the lobster tails by cutting a 5-inch opening at the top and bottom of each tail. Devein, then slightly pull apart to expose the meat, and season each tail with 1 Tbsp of seasoning. Set aside on a large plate.
- In a large bowl, whisk milk and egg together, in another large bowl or dish add the flour and season with remaining seafood seasoning.
- Dredge lobster tail in flour, then milk mixture, and coat in flour again, set aside and repeat with remaining tail. Transfer to hot oil and cook until golden brown for about 4-5 minutes per side to an internal temperature of 135-140°F. Set aside on wire rack and repeat with remaining tail.
- In a medium bowl, add all ingredients for the butter and whisk until smooth. Pour butter over lobsters and serve with pani-cakes.
