Deep Fried Lobster Bites Food

DEEP FRIED LOBSTER

Steps:

• In a gallon sized plastic closeable bag combine, cornmeal, flour, salt, pepper, cayenne, garlic powder and onion powder. Shake well. Place one half of a lobster tail at a time in to the bag. Shake to coat the tails completely.
• Heat vegetable oil in a deep fryer or large skilled to 365 degrees F (180 degrees C). Place one coated lobster tail at a time into the oil. Cook until the lobster turns white and the coating is lightly browned. Let the fried tails dry on paper towels.

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.

LOBSTER MAC AND CHEESE BITES

Steps:

• Bring a large pot of salted water to a boil. Cook the macaroni according to the package directions for al dente. Drain and set aside.
• Melt 3 tablespoons of the butter in a medium saucepan over medium-high heat. Whisk in 1/4 cup of the flour and cook until bubbling, about 1 minute. Whisk in the milk and 2 teaspoons salt and bring the mixture to a boil. Reduce to medium heat and cook, whisking occasionally, until thickened and the flour taste is gone, about 6 minutes. Remove from the heat and whisk in the Parmesan and mascarpone until melted and smooth. Fold in the macaroni, lobster and chopped tarragon.
• Put the Muenster and Gruyere in a large bowl. Add the macaroni mixture and fold until just combined. Spread the mixture evenly over a quarter baking sheet and freeze until just solid, about 1 hour.
• Set up a breading station with 3 shallow dishes: Mix 1 teaspoon salt and the remaining 1 cup flour in the first dish. Beat the eggs and 1 teaspoon salt in the second dish and add the breadcrumbs and 1 teaspoon salt to the third dish.
• Cut the chilled macaroni mixture into 1-inch squares with a paring knife. Coat each square in the flour, then dip in the egg, letting any excess drip off. Press into the breadcrumbs and transfer to a baking sheet. Freeze for 10 minutes.
• Meanwhile, fill a large, heavy-bottomed pot with 2 inches of oil and set over medium-high heat. Heat until a deep-frying thermometer registers 375 degrees F.
• Fry the breaded macaroni squares in batches until golden brown on the outside and hot in the middle, about 2 minutes. Bring the oil temperature back up between batches.
• After the last batch, bring the oil temperature back up again. Add the tarragon leaves, parsley and chives in 1/4-cup batches to the hot oil and fry until the water is released and the herbs are no longer bubbling, about 30 seconds. Drain on paper towels and season with salt.
• Put the lemon zest and remaining 8 tablespoons butter in a small saute pan and heat until melted and foamy.
• Drizzle the mac and cheese squares with the lemon butter and sprinkle with the fried herbs. Serve with lemon wedges.

BEER BATTERED LOBSTER MEDALLIONS

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)

FRIED BROCCOLI

Steps:

• In a frying pan heat olive oil.
• Put in a pinch of rosemary and saute until the scent gets very pungent.
• Add broccoli and a couple of dashes of white pepper (2-4).
• Saute until the broccoli gets very green but looks crunchy/cooked.
• Lastly, toss in bread crumbs a bit at a time while still sauteing.
• The crumbs will start to stick into the broccoli.
• Once all or most of the crumbs are in the broccoli, saute for 1 or 2 minutes longer to brown.
• Serve right away.