Sicilian Fried Lobster Ceviche Bites

Instructions

1. 1

   Zest and juice the lemon and orange into a large bowl. Finely chop the red chili and add it to the bowl along with the chopped fresh tarragon.

2. 2

   Cut the lobster tail meat into 2 cm bite-sized pieces. Add the lobster to the citrus mixture, toss to coat, and let marinate in the refrigerator for 20 minutes.

3. 3

   Prepare three shallow bowls: one with the flour, one with the beaten eggs, and one with the panko breadcrumbs.

4. 4

   Remove the lobster pieces from the marinade and pat dry with paper towels.

5. 5

   Dredge each lobster piece first in flour, then dip in the beaten eggs, and finally coat with panko breadcrumbs. Set aside on a tray.

6. 6

   Heat the vegetable oil in a deep pan or fryer to 180°C (350°F).

7. 7

   Fry the breaded lobster bites in batches for 2-3 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

8. 8

   Serve the Sicilian Fried Lobster Ceviche Bites hot with Sicilian cocktail sauce on the side for dipping.