Post by Chris in NM on Oct 11, 2002 10:17:18 GMT -6
My husband and I used to order this at a favorite restaurant in Cheyenne, WY. This isn't their recipe, but similar to one I found on All Recipes. I changed it to suit us, because this is how we had it - the whole tail, intact. It may sound wierd, but, believe me, it is out of this world! One of us would order one of these (they were huge!) and the other one would order a good steak and we would share! If you wish, you may substitute the garlic salt and onion salt with respective powder. Enjoy! ;D
Deep Fried Lobster Tails
3 c. flour
½ tsp. salt
½ tsp. black pepper
½ tsp. White sugar
½ tsp. onion salt
½ tsp. garlic salt
½ tsp. dried parsley
½ tsp. celery seed
½ tsp. paprika
½ tsp. cornstarch
1 c. milk
2 eggs, beaten ½ c. oil
4 sm. To med. lobster tails, deshelled
Mix dry ingredients together in a small bowl. In another small mixing bowl combine the mild and eggs, mixing well. Pour oil into deep fryer. Heat oil to high – 400 degrees F. Dip lobster pieces one at a time into egg mixture and then into the flour mixture. Place the tails – one at a time - into the deep fryer. Cook until the tails are golden brown. Serve with hot melted butter.
Deep Fried Lobster Tails
3 c. flour
½ tsp. salt
½ tsp. black pepper
½ tsp. White sugar
½ tsp. onion salt
½ tsp. garlic salt
½ tsp. dried parsley
½ tsp. celery seed
½ tsp. paprika
½ tsp. cornstarch
1 c. milk
2 eggs, beaten ½ c. oil
4 sm. To med. lobster tails, deshelled
Mix dry ingredients together in a small bowl. In another small mixing bowl combine the mild and eggs, mixing well. Pour oil into deep fryer. Heat oil to high – 400 degrees F. Dip lobster pieces one at a time into egg mixture and then into the flour mixture. Place the tails – one at a time - into the deep fryer. Cook until the tails are golden brown. Serve with hot melted butter.