Lobster carpaccio with lobster and onion fritters

I've just been asked by somebody in a very popular fishing forum , if I could do anything a bit off the beaten path with lobster.  My first thought was a pasta or a risotto, but then I started thinking OFF the box... Here's the idea....

 The dressing : with a blender mix lime juice, S&P, extremely thinly chopped garlic (to taste), lemongrass, ginger, Serrano pepper or Habanero, cilantro and a bit of brown sugar to balance the dressing.

The lobster:  clean, devein and shell the lobster, over a strainer and a bowl in order to collect all the juices, which you'll reserve for the fritters. Reserve the brains and the organs as well. With a SHARP knife slice the lobster as thin as you can, without ripping it... nicely arrange the slices on a chilled plate and reserve in the cooler.

The salad : thinly julienne some slightly unripe mango, green onion and radish. Reserve

The fritters : in a mixing bowl whisk together one egg, one cup of flour, a generous pinch of salt, the juices and the offall of the lobster and enough room temperature beer to obtain a batter you'll be able to spoon into shape. To this add an average size white onion, sliced as thin as humanely possible .

Let's put it all together:

Warm up the frying oil... while it gets to temperature, strain the dressing atop the lobster meat and pile the julienned salad in the center of the plate.

With the help of two tablespoons shape the fritters and pour them into the oil.

Let them fry till they get nicely puffed and golden, place them on kitchen paper and remove excess oil and quickly add them to the plate..as in the picture, if you like it.

That's it! Simple and fast..all it takes, remember, is neat prep work and all the pieces will fall into place effortlessly.

Pair it wit a good beer for a snack or with a good Chardonnay or Sauvignon Blanc for a dinner starter.

Either way: CHEERS!