Basic Deep Fried Lobster Recipes

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.

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).

BASIC DEEP-FRIED LOBSTER

Steps:

• 1. Clean and shell lobster. Cut meat in 1/2-inch cubes. 2. Beat egg lightly and blend to a batter with cornstarch, water and salt. Dip lobster cubes in batter to coat. 3. Heat oil. Add lobster cubes, a few at a time, and deep-fry about 1/2 minute. Then reduce heat to medium and deep-fry until golden. Drain on paper toweling. 4. Arrange lobster on a bed of shredded lettuce, sprinkle with pepper and serve. VARIATIONS: 1. After step 1, marinate lobster cubes in a mixture of 2 tablespoons sherry, 1 tablespoon oyster or soy sauce, and 2 slices fresh ginger root, minced. Let stand 30 minutes, tossing cubes occasionally; then drain, discarding marinade. Pick up step 2. 2. After step 1, wrap each lobster cube in half a strip of bacon. Pick up step 2. In step 2, for the cornstarch batter, substitute either of the following: a. 2 eggs, lightly beaten, and 3/4 cup flour. (If necessary, add a few drops of water to thin.) b. 2 eggs, lightly beaten; 1/4 cup flour; 1/4 cup water-chestnut flour; 1/2 teaspoon salt; and 1/4 teaspoon garlic powder. From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.

BASIC DEEP FRIED LOBSTER

Steps:

• 1. Clean and shell lobster. Cut meat in 1/2-inch cubes.2. Beat egg lightly and blend to a batter with cornstarch, water and salt. Dip lobster cubes in batter to coat.3. Heat oil in deep fryer. Add lobster cubes, a few at a time, and deep-fry about 1/2 minute. Then reduce heat to medium and deep-fry until golden. Drain on paper toweling.4. Arrange lobster on a bed of shredded lettuce, sprinkle with pepper and serve. VARIATIONS:1. After step 1, marinate lobster cubes in a mixture of 2 tablespoons sherry, 1 tablespoon oyster or soy sauce, and 2 slices fresh ginger root, minced. Let stand 30 minutes, tossing cubes occasionally then drain, discarding marinade. Pick up step 2.2. After step 1, wrap each lobster cube in half a strip of bacon. Pick up step 2. In step 2, for the cornstarch batter, substitute either of the following:a. 2 eggs, lightly beaten, and 3/4 cup flour. (If necessary, add a few drops of water to thin.)b. 2 eggs, lightly beaten 1/4 cup flour 1/4 cup water-chestnut flour 1/2 teaspoon salt and 1/4 teaspoon garlic powder

BASIC DEEP-FRIED LOBSTER

Steps:

• 1. Clean and shell lobster. Cut meat in 1/2-inch cubes. 2. Beat egg lightly and blend to a batter with cornstarch, water and salt. Dip lobster cubes in batter to coat. 3. Heat oil. Add lobster cubes, a few at a time, and deep-fry about 1/2 minute. Then reduce heat to medium and deep-fry until golden. Drain on paper toweling. 4. Arrange lobster on a bed of shredded lettuce, sprinkle with pepper and serve. VARIATIONS: * After step 1, marinate lobster cubes in a mixture of 2 tablespoons sherry, 1 tablespoon oyster or soy sauce, and 2 slices fresh ginger root, minced. Let stand 30 minutes, tossing cubes occasionally then drain, discarding marinade. Pick up step 2. * After step 1, wrap each lobster cube in half a strip of bacon. Pick up step 2. * In step 2, for the cornstarch batter, substitute either of the following: - 2 eggs, lightly beaten, and 3/4 cup flour. (If necessary, add a few drops of water to thin.) - 2 eggs, lightly beaten 1/4 cup flour 1/4 cup water-chestnut flour 1/2 teaspoon salt and 1/4 teaspoon garlic powder. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.