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Catch ‘em & Cook ‘em: Fried Lobster Tail

May 15, 2019
By Capt. Dick May , Pine Island Eagle


1 Raw lobster tail shell removed

1 Can coconut milk

1 Tbsp sugar

2 Eggs

1 Dollop Half & Half

2 Tbsp flour

Salt and pepper to taste

1 tsp sugar

How to:

1. Soak lobster tail in coconut milk with 1 Tbsp sugar, 2 eggs and dollop of Half & Half.

2. Roll lobster in mixture of flour, pepper, salt and 1 tsp sugar.

3. Dip again in coconut milk mixture and repeat the flour dip.

4. Have oil ready for frying in a deep kettle.

5. Run a skewer through the tail of the lobster and let stand on paper towel until the deep fryer is ready.

6. Place the lobster in the oil and fry for only 5-7 minutes NO LONGER.

7. Have melted butter (clarified) to dip the lobster in while easting.

Serves 1

Capt. Dick May is a former long-time island charter captain and cookbook author.



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