Loaded lobster fries

Loaded lobster fries recipe

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Pile up these loaded fries for a special Christmas party snack – perfect for sharing with a crowd. Crisp Cajun spiced fries are topped with tender lobster tossed in garlic butter and drizzled with tangy lemon mayo – dig in to grab a bit of everything. See method

  • Serves 6
  • 15 mins to prepare and 30 mins to cook
  • 421 calories / serving

Ingredients

  • 500g frozen French fries
  • 2 x 220g packs frozen lobster tails, defrosted
  • 1 tsp olive oil
  • 70g butter
  • 1 garlic clove, crushed
  • 1 red chilli, deseeded and finely chopped
  • 1 lemon, zested, then cut into wedges
  • 2 tbsp chopped fresh parsley leaves
  • 1 tsp Cajun seasoning
  • 2 tsp chopped chives, to serve

For the lemon mayo

  • 4 tbsp mayonnaise
  • 1 tbsp crème fraîche
  • 1 garlic clove, crushed
  • 1 lemon, juiced
  • 1 tbsp chopped dill

Each serving contains

  • Energy

    1755kj
    421kcal
    21%
  • Fat

    25g 35%
  • Saturates

    8g 39%
  • Sugars

    1g 1%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 35.6g Protein 12.4g Fibre 3.4g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the fries on a large baking tray and cook in the oven for 30 mins until golden.
  2. Meanwhile, prepare the lobster. Cut along the top side of the lobster shells with a sharp pair of scissors. Pull the shells apart to reveal the meat inside, then remove the tail meat and chop into chunks. Heat the oil and butter in a small pan over a low-medium heat, then add the garlic and chilli and cook for 1 min until softened. Add the lobster tail meat and cook for 4-5 mins or until cooked through. Remove from the heat and add the lemon zest and parsley. Season and stir to combine.
  3. To make the lemon mayo, stir all of the ingredients together in a bowl, season, and set aside.
  4. Put the Cajun seasoning in a large bowl. Once the fries are cooked, tip them into the bowl while they are still warm and toss to combine with the seasoning. Put the fries on a serving platter, then spoon the lobster meat on top. Drizzle with the lemon mayo, then scatter with the chives to finish. Serve with lemon wedges on the side.

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