Deep Fried Sweet And Pungent Lobster Food

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DEEP FRIED LOBSTER



Deep Fried Lobster image

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

2 cups cornmeal
½ cup all-purpose flour
salt and pepper to taste
1 teaspoon ground cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
4 pounds fresh lobster tails, cleaned and halved but still in shell
2 quarts oil for deep frying

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

FRIED LOBSTER TAILS



Fried Lobster Tails image

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

6 3-4 ounce lobster tails (split in half, pulled out of the shell)
1 cup all-purpose flour (seasoned with sea salt and black pepper)
3 large eggs (whipped to make egg wash)
2 cups seasoned bread crumbs
½ cup milk
corn oil for frying

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

DEEP-FRIED SWEET-AND-PUNGENT LOBSTER



Deep-Fried Sweet-and-Pungent Lobster image

Number Of Ingredients 8

Sweet-and-Pungent Sauce I or any other sweet-and-pungent sauce
1 pound lobster, meat
1/2 teaspoon salt
1 teaspoon sugar
1 1/2 tablespoons soy sauce
1 egg
flour
oil for deep-frying

Steps:

  • 1. Prepare a sweet-and-pungent sauce (search for "Category: Sweet-and-Pungent Sauces"). 2. Clean and shell lobster. Cut meat in 1/2-inch cubes and sprinkle lightly with salt. 3. Combine sugar and soy sauce then add to lobster cubes and toss gently. Let stand 15 minutes, turning occasionally. Drain, discarding marinade. 4. Beat egg lightly. Dip lobster cubes in egg then dredge in flour. 5. Deep-fry as in Basic Deep-fried Lobster and drain on paper toweling. 6. Reheat sweet-and-pungent sauce. Pour over lobster and serve. VARIATIONS: * For the marinade in step 3, substitute 1 tablespoon lemon juice, 1 teaspoon soy sauce. * Omit step 4 and coat the cubes instead with the batter (or its variations) given in Basic Deep-fried Lobster. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

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