Crunchy Lobster Tail Fry (Print Version)
# Ingredients:
→ Main
01 -
3 fresh lobster tails
→ Coating
02 -
1 cup fresh buttermilk
03 -
1 cup plain flour
04 -
1 teaspoon old bay spice mix
05 -
1 teaspoon sweet paprika
06 -
1 teaspoon sodium-free lemon pepper blend
07 -
1 teaspoon baking powder
→ Garlic Butter Sauce
08 -
2 tablespoons unsalted butter
09 -
2 fresh garlic cloves, finely chopped
# Instructions:
01 -
Split the tails down the middle through the shell using scissors. Pull out the meat, push shells together, then lay meat on top.
02 -
Blend the paprika, lemon pepper, and old bay together. Dust both sides of lobster meat with this mix. Put leftover spices in flour with baking powder.
03 -
Let lobster soak in buttermilk while your oil reaches 350°F. Then roll each piece in your flour mixture.
04 -
Drop tails into hot oil for about 4-5 minutes until you see bright red shells and white, solid meat.
05 -
Heat up butter in a small pan over medium-high flame. Toss in chopped garlic and stir until you smell the aroma.
06 -
Put hot lobster on plates with garlic butter poured over and lemon chunks on the side.
# Notes:
01 -
Eat right away while still hot
02 -
You'll know they're done when the shells turn bright red and meat looks white