BEER BATTERED LOBSTER MEDALLIONS
I created this recipe myself after seeing a similar dish on a supper club menu. It has been a smash on the occasions I served it.
Provided by Robert Anderson
Categories Lobster
Time 50m
Yield 1 per tail
Number Of Ingredients 11
Steps:
- Prepare Beer Batter--"the longer it sits, the better it gits".
- Mix dry ingredients, set aside.
- Mix liquids (incl. egg) add to dry and mix just until no longer lumpy.
- While the batter sits covered on the kitchen counter (no refrig. necessary) shell the tails by cutting from the thick end over the hump of the top of the shell with a heavy duty kitchen scissors.
- This is easiest if tails are partially frozen.
- Slice tails into 1/2 inch thick medallions, drain on paper towels.
- When 2 inches of frying oil is good and hot for deep frying, drop battered medallions, a single layer deep into hot oil, cooking in batches so as to prevent sticking together.
- Drain on a paper grocery bag covered with paper towel.
- Small batches can be kept warm in a medium high oven
- Serve hot with drawn butter with rice or potato dish and a nice herb salad.
- A semi sweet white wine goes nicely.
- Any leftover batter can be used to fry up some cut veggies such as cauliflower, okra, onions, mushrooms or dill pickle slices, but MUST be used immediately or be tossed out.
- If you do the veggies, wash 'em and coat 'em in a little flour or cornstarch to help the batter stick, if you like. (not imperative, but it'll help)
Nutrition Facts : Calories 946.3, Fat 23.7, SaturatedFat 6.3, Cholesterol 213.9, Sodium 1990.4, Carbohydrate 145.9, Fiber 3.6, Sugar 15.4, Protein 17.7
BEER-BATTERED LOBSTER TACOS RECIPE BY TASTY
Here's what you need: all purpose flour, paprika, garlic powder, onion powder, kosher salt, freshly ground black pepper, large egg, light beer, Cholula® Hot Sauce, raw lobster meat, vegetable oil, shredded green cabbage, shredded red cabbage, red radishes, red onion, mayonnaise, lime juice, kosher salt, corn tortillas, avocado, fresh cilantro leaves, Cholula® Hot Sauce
Provided by Ivan Diaz
Categories Lunch
Yield 6 tacos
Number Of Ingredients 22
Steps:
- Make the lobster: In a large bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, and pepper. While whisking constantly, add the egg, beer, and Cholula® Hot Sauce and continue whisking until smooth.
- Heat 2 inches of vegetable oil in a large, heavy-bottomed pot over medium-high heat until the temperature reaches 350°F (180°C). Set a wire rack over a baking sheet.
- Working in batches of a few pieces at a time, dip the lobster in the batter until thoroughly coated, then add to the hot oil. Fry, turning occasionally, for 4 minutes, or until the batter is deep golden brown and the lobster is cooked through. Use a slotted spoon to transfer the lobster to the wire rack to drain.
- Make the slaw: In a medium bowl, toss together the green and red cabbage, radishes, red onion, mayonnaise, lime juice, and salt until well combined. Season with more salt to taste.
- Assemble the tacos: Place a few slices of avocado on a warm tortilla, then top with 3-4 pieces of fried lobster and about ¼ cup of slaw. Drizzle with Cholula® Hot Sauce and garnish with cilantro.
- Enjoy!
Nutrition Facts : Calories 942 calories, Carbohydrate 41 grams, Fat 84 grams, Fiber 6 grams, Protein 7 grams, Sugar 3 grams
LOBSTER TAILS STEAMED IN BEER
Steps:
- In a medium saucepan, over medium to high heat, bring the beer to a boil.
- If lobster tails are still in the shell, split the shell lengthwise first.
- Place a steamer basket on top of the saucepan. place thawed lobster tails in basket and cover. Reduce heat and simmer for 8 minutes.
Nutrition Facts : Calories 209.3 calories, Carbohydrate 4.1 g, Cholesterol 180.5 mg, Fat 1.7 g, Protein 36.1 g, SaturatedFat 0.3 g, Sodium 566 mg
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