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.
Nutrition Facts : Calories 384 calories, Fat 14.989065 g, Carbohydrate 9.1979775 g, Cholesterol 646.35 mg, Fiber 0.241374999046326 g, Protein 50.4282625 g, SaturatedFat 4.279865 g, ServingSize 1 1 Serving (301g), Sodium 473.17209375 mg, Sugar 8.95660250095368 g, TransFat 2.770275 g
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
BASIC DEEP FRIED LOBSTER
Number Of Ingredients 8
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
Nutrition Facts : Nutritional Facts Serves
BASIC DEEP-FRIED LOBSTER
Number Of Ingredients 8
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.
Nutrition Facts : Nutritional Facts Serves
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- In a gallon sized plastic closeable bag, combine the cornmeal, flour, salt, pepper, cayenne, garlic powder and onion powder. Shake well.
- Heat the vegetable oil in a deep-fryer or large skillet to 365 degrees F. 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.
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