Basic Deep Fried Lobster Food

FRIED LOBSTER TAILS

Steps:

• Preheat cooking oil to 350 -375 degrees F.
• split lobster tails down the middle and pull the meat out of the shell, but leave the meat attached.
• pat dry lobster tails with paper towels.
• dredge lobster tails in seasoned flour, completely coating meat and shell.
• dip lobster and shell in egg wash completely covering tails, remove and allow to drain briefly.
• coat egg wash lobster tail and shell in seasoned bread crumbs. Lightly pat bread crumbs onto lobster and shell to completely coat both.
• place the breaded lobster tails in prheated oil and fry for 4-5 minutes or until golden brown.
• carefully remove the lobster from the oil and allow to drain on a baking rack for 1 minutes.
• serve lobster with cocktail sauce, tartar sauce or drawn butter

FRIED LOBSTER TAILS

Steps:

• Begin by butterflying the lobster tails. To butterfly, simply cut a lengthwise slit through the center, top of the shell, stopping just before the tail fins using kitchen shears. Spread the shell open and pull out the meat in one piece. Close the shell and place the meat over the shell.
• In a small bowl, combine paprika, salt-free lemon pepper seasoning, and old bay seasoning. Season the lobster tail meat with the spice blend on both sides. Add the remaining spices to the all-purpose flour along with the baking powder.
• Place the lobster tails in buttermilk and let it sit for a couple of minutes while you heat the oil.
• Heat the oil to 350 degrees F. Coat the lobster tails in the seasoned flour, shaking off any excess flour.
• Fry the lobster tails for 4-5 minutes. While the lobster tails fry, prepare the garlic butter sauce.
• Add the butter to a small skillet and cook over medium-high heat. Once the butter melts, stir in the fresh garlic and cook until the garlic is fragrant and toasty. Serve the lobster tails with the garlic butter sauce, lemon wedges, and enjoy.

DEEP FRIED LOBSTER BITES

Steps:

• 1. Beat eggs and buttermilk well set aside.
• 2. In a large mixing bowl add all tempura ingredients and mix well. Set aside.
• 3. Cut the lobster tail down the middle and remove meat. Cut the meat into big bite sized chunks. Dip into egg wash coating well. Then dip into the tempura batter coating well. Deep fry a few pieces at a time for 3-4 minutes. Don't over crowd and make sure grease is hot about 350 degrees. Remove to a plate lined with a paper towel.
• 4. Clarifying butter. Cut sticks of butter into pieces. Place the butter in a heavy saucepan and melt slowly over low heat. Remove the pan from the heat and let stand for 5 minutes.Skim the foam from the top, and slowly pour into a container, discarding the milky solids in the bottom of the pan.
• 5. Dip lobster bites into butter and enjoy.

MAINE LOBSTER FRA DIABLO

Steps:

• Cut the lobster in half lengthwise. Remove the small, opaque clumps of tissue located next to the eye. Do not remove anything else from the lobster; the juices and the roe are what give the sauce its flavor. In a large saucepan, heat the olive oil and garlic and cook for a few minutes. Do not let the garlic burn or it will leave a bitter taste. Add the lobster flesh side down and cook until the roe is firm, about 1 minute. Add the white wine, tomato sauce, and crushed red pepper flakes. Cook a few minutes more until all the ingredients blend together. Add the chopped parsley and salt, to taste. Do not overcook the lobster; it will become tough. Add the sauce and lobster to the cooked linguini and serve immediately.

BASIC DEEP FRIED LOBSTER

Steps:

• 1. Clean and shell lobster. Cut meat in 1/2-inch cubes.2. Beat egg lightly and blend to a batter with cornstarch, water and salt. Dip lobster cubes in batter to coat.3. Heat oil in deep fryer. Add lobster cubes, a few at a time, and deep-fry about 1/2 minute. Then reduce heat to medium and deep-fry until golden. Drain on paper toweling.4. Arrange lobster on a bed of shredded lettuce, sprinkle with pepper and serve. VARIATIONS:1. After step 1, marinate lobster cubes in a mixture of 2 tablespoons sherry, 1 tablespoon oyster or soy sauce, and 2 slices fresh ginger root, minced. Let stand 30 minutes, tossing cubes occasionally then drain, discarding marinade. Pick up step 2.2. After step 1, wrap each lobster cube in half a strip of bacon. Pick up step 2. In step 2, for the cornstarch batter, substitute either of the following:a. 2 eggs, lightly beaten, and 3/4 cup flour. (If necessary, add a few drops of water to thin.)b. 2 eggs, lightly beaten 1/4 cup flour 1/4 cup water-chestnut flour 1/2 teaspoon salt and 1/4 teaspoon garlic powder