Instructions
- Prepare the Mango Salsa by combining diced mango, red onion, cilantro, lime juice, and jalapeno in a bowl. Set aside.
- Prepare the Batter by whisking together rice flour, cornstarch, coconut, baking powder, and salt in a large bowl.
- In a separate bowl, whisk together coconut milk and egg. Add the wet ingredients to the dry ingredients and mix until just combined.
- Gently fold in the chopped lobster meat.
- Heat canola oil in a deep fryer or large pot to 350°F (175°C).
- Drop spoonfuls of the lobster mixture into the hot oil and fry for 2-3 minutes per side, or until golden brown and crispy.
- Remove the fritters and place them on a wire rack lined with paper towels to drain excess oil.
- Serve immediately with the Mango Salsa.
