Deep Fried Sweet And Pungent Lobster Food

FRIED LOBSTER BALLS

Steps:

• Whisk together breadcrumbs, flour, baking powder, garlic powder, dill weed, lemon pepper, salt, and Parmesan cheese.
• Stir in the lemon juice, lobster, bell pepper, sweet onion, and eggs until well-combined.
• Let rest for 15 minutes.
• Heat 1/2 inch of oil in a heavy skillet to 375 F or preheat a deep-fryer.
• Roll lobster mixture into balls about 1 1/2 inches in diameter.
• Deep-fry until golden brown. Drain on paper towels and serve immediately,

SOUTHERN FRIED LOBSTER AND SHRIMP SKEWERS

Steps:

• Preheat oil to 325 degrees F.
• Remove leaves from the rosemary 5 inches from base of stem to make skewers. Whip the eggs in a small bowl. In a another bowl, combine the flour, Cajun seasoning, salt, and freshly ground black pepper. On each skewer, place 2 shrimp, 1-ounce lobster meat, and 2 shrimp. Repeat this for all skewers. Roll each skewer in seasoned flour, then egg, then flour again and repeat this on each skewer twice, making sure to only coat the lobster and shrimp. Check temperature on oil and begin frying. Fry each skewer for 4 to 5 minutes or until batter is golden brown. Serve.

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.

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 SWEET-AND-PUNGENT LOBSTER

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.

SWEET-AND-PUNGENT SAUCE I

Steps:

• 1. Bring water to a boil. Add sugar, stirring, and cook another minute to dissolve. Add vinegar cook 1 minute more. 2. Meanwhile blend cornstarch, soy sauce and remaining cold water to a paste. Then stir in to thicken. Pour sauce over deep-fried meat or fish and serve. NOTE: Sweet-and-pungent sauces, because of their vinegar content, are best prepared in enamel pans. Their color can be enhanced by the addition of 2 tablespoons tomato sauce or 1/2 teaspoon red food coloring. VARIATIONS: * For the sugar, use brown sugar or honey. * For the vinegar, use cider vinegar. * For the soy sauce, use heavy soy sauce. * For the water in step 1, substitute stock. Or use equal parts of water and tomato juice or water and pineapple juice or pineapple juice and tomato juice. * After step 1, add any of the following: 1 to 2 tablespoons sherry 1 to 2 tablespoons catsup or tomato sauce 1 tablespoon molasses 2 garlic cloves, minced 1 scallion stalk, minced 1/4 teaspoon salt 1/4 teaspoon Tabasco Sauce few drops of Worcestershire Sauce few drops of sesame oil 1 teaspoon ginger juice juice of 1/2 lemon 1/2 cup subgum ginger, sliced 1/2 cup sweet mixed pickles, shredded * Omit the cornstarch paste in step 2. Instead, combine the cornstarch with the water in step 1 before heating it. Then cook, stirring, to thicken as the sugar and vinegar are added. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.