Fried Lobster With Gremolata Recipes

FRIED LOBSTER WITH GREMOLATA

Steps:

• Split the lobster tails in two down the middle. Melt the butter in a saucepan and pour in the oil. Fry the lobster for about 2 minutes on each side. (If you cook it too long, it becomes too chewy, so watch the pan carefully.).
• Mix the gremolata ingredients, season with salt and pepper and mix in the lemon juice.
• Divide the tomatoes among 4 plates. Put the lobster on top and add the sauce from the pan.
• Note: The key to cooking a whole lobster is that the tails and claws have different cooking times. It is recommended to cut the lobster into pieces before cooking it. You could ask your fish dealer to do it for you at the market.

ROASTED BROCCOLI WITH GREMOLATA

Steps:

• Heat 1 tablespoon of olive oil in a heavy skillet over medium-high heat. Add shallot, and saute until it just starts to brown; about 2 minutes.
• Add bread crumbs and toast, stirring frequently to avoid burning, until golden; about 3 minutes.
• Transfer the mixture to a small bowl. Stir in the lemon zest and season to taste with salt and pepper. (The gremolata can be prepared several hours isn advance.).
• Preheat oven to 425 degrees.
• In a large mixing bowl, toss the broccoli florets with the remaining 3 tablespoons of olive oil. Sprinkle with some salt and pepper to taste and toss ingredients well to coat.
• Spread the broccoli florets out on a large baking sheet. Roast the broccoli until it is crisp-tender and lightly browned; approximatley 20 minutes. Remove from oven and sprinkle with lemon juice.
• Transfer the broccoli to a serving platter, sprinkle with the gremolata and serve hot.

ROASTED CARROTS WITH GREMOLATA

Steps:

• Heat the oven to 400*F. In a roasting pan, combine carrots, oil and butter. Roast carrots 30 minutes, stirring halfway through bakiing time.
• Meanwhile, in a small bowl, combine parsley, garlic, lemon rind, and salt. Toss carrots with parsley mixture and bake 5 minutes longer. Transfer carrots to a serving dish. Enjoy!

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.