FRIED LOBSTER
Steps:
- Mix the flour, salt, black pepper, sugar, onion salt, garlic salt, parsley, celery seed, paprika and cornstarch together in a small bowl.
- In another small mixing bowl combine the milk and eggs, mix well.
- Pour oil into a skillet or deep fat fryer. Heat the oil to high, approximately 400 degrees F (200 degrees C).
- Cut the lobster tails into bite sized pieces. Dip lobster pieces one at a time into the egg mixture and then into the flour mixture. Place the lobster pieces one at a time into the skillet or deep fat fryer. Cook until lobster are golden brown.
Nutrition Facts : Calories 792.5 calories, Carbohydrate 76.8 g, Cholesterol 240.6 mg, Fat 33.6 g, Fiber 2.8 g, Protein 43.2 g, SaturatedFat 5.5 g, Sodium 1251.2 mg, Sugar 3.9 g
DEEP FRIED LOBSTER SURF 'N' TURF WITH CORN CAKE SHORT STACK AND ROASTED RED PEPPER SYRUP
Steps:
- Prepare a grill for cooking over medium-high heat and preheat the oven to 400 degrees F. Sprinkle the fillets with some salt and pepper. Lightly oil the grill grates, and grill the fillets until grill marks form, then transfer to the oven and cook to desired doneness, 5 to 7 minutes.
- Place one fillet on each of 4 plates and place a stack of corn cakes next to each. Top with the Fried Lobster and drizzle with the Roasted Red Pepper Syrup and Hollandaise Sauce. Serve immediately.
- In a medium bowl, stir together the corn flour and baking powder; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs, then the corn flour mixture, and finally the milk. Turn off the mixer and fold in the corn kernels, black beans and red pepper.
- Heat a griddle over medium heat and butter the griddle. When the griddle is hot enough that a few droplets of water tossed at it sizzle immediately, ladle out the batter to make pancakes, and cook until small bubble holes start to appear across the surface. Flip and cook the underside. Repeat with the remaining batter.
- Place the lobster meat into the buttermilk and allow to sit. Meanwhile, stir together the cornmeal, Cajun seasoning, celery seed, garlic powder, onion powder and some salt and pepper.
- Fill a large Dutch oven halfway with some oil and bring the oil to 350 degrees F. Remove the lobster from the buttermilk, allowing the excess to drip off, then dredge the lobster in the seasoned cornmeal. Fry the lobster until cooked through.
- Place the red peppers in a blender and blend well. Add to a medium pot, along with the corn syrup, sugar and corncobs. Cook until the sugar is dissolved, then turn off the heat and let steep 10 more minutes. Dampen a large piece of cheesecloth with water and fold into quarters to make a large rectangle. Strain the syrup through the cheesecloth.
- Blend the eggs together with the lemon juice, chipotles and hot sauce. While the blender is turned on, slowly add the butter in a thin stream until a thick creamy sauce forms. Season to taste with sea salt.
FRIED LOBSTER TAILS
When it comes to seafood, lobster is the king. And my fried lobster tails is the perfect restaurant-style dish to showcase sweet petite lobster tails. They're easy to make and will WOW your friends and family
Provided by Chef Dennis Littley
Categories Entree
Time 16m
Number Of Ingredients 6
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
Nutrition Facts : Calories 880 kcal, Carbohydrate 133 g, Protein 45 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 367 mg, Sodium 2006 mg, Fiber 8 g, Sugar 10 g, ServingSize 1 serving
FLORIDA FRIED LOBSTER
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with foil.
- Sprinkle the butterflied lobster tails on both sides with some Cajun seasoning, then spread on both sides with some garlic butter. Spread the lobster flesh with the minced garlic; sprinkle more Cajun seasoning over the garlic layer. Top with more garlic butter.
- Bake until cooked through, about 15 minutes (do not overcook).
DEEP FRIED LOBSTER
This is actually one of my daddy's recipes. He's a commercial fisherman, but he finds time to make this whenever the family is together. But don't be fooled this simple recipe is one of the best out there.
Provided by Ginna C
Categories Seafood Shellfish Lobster
Time 25m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 543.1 calories, Carbohydrate 32.2 g, Cholesterol 135.5 mg, Fat 28.6 g, Fiber 2.5 g, Protein 38.7 g, SaturatedFat 5.9 g, Sodium 708.8 mg, Sugar 0.4 g
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