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Certainly! Here’s a recipe for Southern-style deep-fried lobster:
Ingredients:
- 2 lobster tails, split in half lengthwise
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Vegetable oil for frying
- Lemon wedges for serving
Instructions:
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- Prepare the Lobster Tails:
- Thoroughly clean and dry the lobster tails.
- Use kitchen shears to cut through the top shell lengthwise, stopping at the tail.
- Gently lift the lobster meat and place it on top of the shell.
- Marinate in Buttermilk:
- Place the lobster tails in a bowl and pour buttermilk over them.
- Allow them to marinate in the buttermilk for at least 30 minutes to 1 hour. This helps tenderize the lobster.
- Prepare the Coating:
- In a shallow dish, combine flour, salt, paprika, garlic powder, onion powder, and cayenne pepper. Mix well to create the coating for the lobster.
- Dredge the Lobster:
- Preheat the vegetable oil in a deep fryer or large, deep skillet to 350°F (180°C).
- Remove the lobster tails from the buttermilk, letting any excess drip off.
- Dredge each lobster tail in the flour mixture, ensuring an even coating.
- Deep Fry:
- Carefully place the coated lobster tails in the hot oil, one at a time.
- Fry for about 3-4 minutes or until the coating is golden brown and the lobster is cooked through. Ensure that the internal temperature of the lobster reaches 145°F (63°C).
- Drain and Serve:
- Use a slotted spoon to remove the deep-fried lobster tails from the oil and place them on a plate lined with paper towels to drain any excess oil.
- Serve the deep-fried lobster tails immediately with lemon wedges.
Enjoy these Southern-style deep-fried lobster tails as a delicious and indulgent treat. The crispy coating adds a delightful texture to the succulent lobster meat.
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