Deep Fried Sweet And Pungent Lobster Recipes

FRIED LOBSTER TAILS

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

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 LOBSTER BITES

Steps:

• 1. Beat eggs and buttermilk well set aside.
• 2. In a large mixing bowl add all tempura ingredients and mix well. Set aside.
• 3. Cut the lobster tail down the middle and remove meat. Cut the meat into big bite sized chunks. Dip into egg wash coating well. Then dip into the tempura batter coating well. Deep fry a few pieces at a time for 3-4 minutes. Don't over crowd and make sure grease is hot about 350 degrees. Remove to a plate lined with a paper towel.
• 4. Clarifying butter. Cut sticks of butter into pieces. Place the butter in a heavy saucepan and melt slowly over low heat. Remove the pan from the heat and let stand for 5 minutes.Skim the foam from the top, and slowly pour into a container, discarding the milky solids in the bottom of the pan.
• 5. Dip lobster bites into butter and enjoy.

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.

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.