Deep Fried Lobster Tails
Ingredients:
2 cups cornmeal
½ cup all-purpose flour
1 teaspoon ground cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and black pepper, to taste
4 fresh lobster tails (about 1 pound each), cleaned and cut in half lengthwise, shells left on
About 2 quarts of oil, for deep frying (or enough to submerge the lobster)
Instructions:
First, gather up all your ingredients and make sure your lobster tails are cleaned and halved.
In a large resealable plastic bag (a gallon-size works well), mix together the cornmeal, flour, cayenne, garlic powder, onion powder, and a good pinch each of salt and pepper. Give it a good shake so everything’s blended nicely.
Working one at a time, add a lobster tail half to the bag, seal it up, and shake until the lobster is fully coated in the seasoned cornmeal mixture. Set it aside on a plate and repeat with the rest.
Pour the oil into a deep fryer or a large, heavy pot and heat it to 365°F (about 180°C). When the oil’s ready, carefully lower in one lobster tail at a time — don’t crowd the pot. Fry for about 4 to 5 minutes, or until the lobster meat turns white and the coating is crisp and golden brown.
Transfer the fried lobster tails to a plate lined with paper towels to drain off any extra oil. Keep going until all the lobster is fried up and ready to enjoy.
