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Catch 'em & Cook 'em: Fried Lobster Tail

April 16, 2014
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 and Half.

2. Roll lobster in mixture of flour, pepper, dalt, 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 the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or "Capt. Dick's Seafood & Southern Country Cooking" (a new cookbook) can be ordered for $14.95 plus $3 postage by calling the number above or mailing a check (made out to Dick May) to 7989 Judge Bean Road, Bokeelia, FL 33922.



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