Coconut Tempura Lobster with Rum Pineapple Salsa & Piña Colada Sauce - Ainsley Harriott

Ingredients

• sunflower oil, for deep-frying
• 125g plain flour
• 75g cornflour
• 1 egg, beaten
• 200ml soda water, chilled
• 4 x 175g lobster tails, cut in half lengthways and meat removed
• 200g desiccated coconut
• For the Rum Pineapple Salsa
• 1 tbsp olive oil
• 1 red onion, finely chopped
• 1 red pepper, finely chopped
• ½ red Scotch bonnet chilli, de-seeded and finely chopped
• ½ small pineapple, peeled and finely chopped
• 100ml golden rum
• 3 Thai basil sprigs, roughly shredded (or leave whole if leaves are small)
• For the Piña Colada Sauce
• 150ml coconut cream
• 150ml pineapple juice
• 1 small red chilli, halved
• 1 garlic clove, crushed
• 2 tbsp double cream (optional)