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Appetizers
Lobster Beignets with Tomato Chutney

1 Tablespoon grapeseed oil, plus more for frying
1 onion, peeled and chopped
2 pounds tomatoes, peeled, seeded and diced
1/3 cup red wine vinegar
1/4 cup sugar
1 Tablespoon coriander powder
1 Tablespoon paprika
10 ounces cooked lobster meat
1 cup all-purpose flour
1 cup potato starch
1 Tablespoon active dry yeast
½ teaspoon salt, plus more, to taste
1 cup pilsner beer

In a large pot over medium-low heat, warm 1 tablespoon oil. Add onion and cook, stirring occasionally, until tender, 15-20 minutes. Add tomatoes, vinegar, sugar, coriander and paprika; bring to a simmer; stirring occasionally, until thickened, 45-55 minutes. Remove from heat and let cool.

Slice lobster meat crosswise into ¼” thick medallions; keep chilled. In a deep-fry pan, heat oil to 350ºF.

In a bowl, combine flour, starch, yeast and ½ teaspoon salt; stir to mix. Add beer and stir. Drop a lobster medallion into batter, coat well and deep-fry until crispy and golden, 3-4 minutes. Fry 3-4 at a time (do not crowd pan). Sprinkle beignets with salt and serve hot with chutney