Put the live lobster into the freezer for 1 hour to send it to sleep then blanch in boiling water for 2 minutes, then straight into ice water to cool. When cold cut the lobster in half and crack the claws, remove all the meat and cut into 3 or 4 cm pieces and store in the fridge.
To make the jam, place all the ingredients into a heavy saucepan along with 1/2 the sugar and cook slowly for 20 mins, check the consistency and taste and add more sugar to thicken if needed.
For the batter, whisk together the plain flour and sparkling water to form a thin batter.
Place the lobster pieces into the batter then into the panko crumbs, shake off any excess and deep fry until golden in hot oil.
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