Island-Inspired Lobster Fritter Bowls

We’re headed into an intense heatwave here in the south and all I can think about is escaping to an island far, far away. One of my favorite things to do as of late is take all of my favorite components of a dish and putting it into bowl form. It’s the most easily accessible, shareable and hardest to mess up method I can think of!

I recently had the opportunity to try out my first Fish Fixe box and all I can say is if you are a fish lover like me, you must give it a go. Their mantra shares that they strategically partner with the best fishermen and fishmongers around so that you can be confident in the seafood you purchase and prepare. Also, with no GMO’s, no chemicals, no antibiotics, a sustainably sourced product, you’re getting the absolute best fish possible. We stan!

This island-inspired bowl takes what I love about my travels to the Caribbean and puts it into delicious form thanks to the lobster from my Fish Fixe box. Whether you are needing a cool and crunchy post-pool lunch or a taste of travel, let’s get cooking!

Island-Inspired Lobster Fritter Bowls

FOR THE FRITTERS:

• 1/2 cup sparkling water
• 1/2 cup cassava flour
• 2 tbsp tapioca flour/starch
• 1.5 tsp kosher salt
• 1 tsp paprika
• 1 lb lobster meat (claw/larger pieces preferable)
• 1/2 cup avocado oil (or high heat proof oil)

1. Carefully combine flours, spices & sparkling water in a shallow bowl.
2. Heat avocado oil in a skillet over medium high heat.
3. Gently sort lobster pieces into your larger pieces and smaller (nugget sized) pieces.
4. When oil is hot, place lobster pieces into batter and then carefully into the oil.
5. Fry lobster pieces for 30-40 seconds per side and place on paper towel-lined plate.

FOR THE BOWL:

• 1 large mango, sliced into large chunks
• 1 head of radicchio (or red cabbage), thinly sliced
• 1 Medium Jicama, sliced into strips
• 2 large sweet potatoes, peeled and sliced into rounds
• 1 large red onion, sliced thinly
• 1 large avocado, sliced

1. Roast sweet potatoes for 30 minutes at 375°F, remove the skin and slice into thin wheels.
2. Peel the jicama (I use a vegetable peeler), slice off the bottom and top to create a level surface, slice off the sides and thinly slice into squares before cutting them into match stick sized pieces.
3. Marinate the jicama in lime juice, salt and pepper for about 20 minutes to tenderize the pieces.
4. Slice radicchio, mango, avocado and red onion into thin slices or chunks.
5. Place sliced radicchio in bottom of a shallow bowl or on a plate.
6. Layer mango, red onion, avocado, jicama on top of radicchio and then place lobster fritters into bowl.

FOR THE DRESSING/SAUCE

• 1/2 cup mayo
• 1 lime, juiced
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Pinch of salt/pepper
• 2 chipotles in adobo

1. In a blender, combine all ingredients for about 20 seconds on a medium speed.
2. Pour desired amount over lobster bowl, and save the rest for dipping extra jicama sticks!
3. Enjoy!