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Deep Fried Lobster SUBMITTED BY: Ginna C




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Deep Fried Lobster SUBMITTED BY: Ginna C

"This is actually one of my daddy's recipes. He's a commercial fisherman, but he finds time to make this whenever the family is together. But don't be fooled this simple recipe is one of the best out there."

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PREP TIME 10 Min
COOK TIME 15 Min
READY IN 25 Min

SERVINGS (Help)
Servings
US METRIC



INGREDIENTS (Nutrition)
2 cups cornmeal
1/2 cup all-purpose flour
salt and pepper to taste
1 teaspoon ground cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
4 pounds fresh lobster tails, cleaned and halved but still in shell
2 quarts oil for deep frying
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DIRECTIONS
In a gallon sized plastic closeable bag combine, cornmeal, flour, salt, pepper, cayenne, garlic powder and onion powder. Shake well. Place one half of a lobster tail at a time in to the bag. Shake to coat the tails completely.
Heat vegetable oil in a deep fryer or large skilled to 365 degrees F (180 degrees C). Place one coated lobster tail at a time into the oil. Cook until the lobster turns white and the coating is lightly browned. Let the fried tails dry on paper towels.
FOOTNOTES
Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.