Fried Lobster

Name: Fried Lobster
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons celery seed; 1 teaspoons cornstarch; 1 teaspoons dried parsley; 2 eggs, beaten; 710 milliliters all-purpose flour; 1 teaspoons garlic salt; 1 teaspoons ground black pepper; 4 lobster tails, shelled; 237 milliliters milk; 1 teaspoons onion salt; 1 teaspoons paprika; 1 teaspoons salt; 118 milliliters vegetable oil; 1 teaspoons white sugar

Need a pescatarian main course? Fried Lobster could be an amazing recipe to try. This recipe makes 4 servings with 511 calories, 25g of protein, and 11g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. Head to the store and pick up vegetable oil, cornstarch, salt, and a few other things to make it today. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Mix the flour, salt, black pepper, sugar, onion salt, garlic salt, parsley, celery seed, paprika and cornstarch together in a small bowl.

Ingredients you will need

Black Pepper

Celery Seed

Onion Salt

Corn Starch

Paprika

Parsley

All Purpose Flour

Sugar

Salt

Equipment you will use

Bowl

In another small mixing bowl combine the milk and eggs, mix well.

Ingredients you will need

Egg

Milk

Equipment you will use

Mixing Bowl

Pour oil into a skillet or deep fat fryer.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Heat the oil to high, approximately 400 degrees F (200 degrees C).

Ingredients you will need

Cooking Oil

Cut the lobster tails into bite sized pieces. Dip lobster pieces one at a time into the egg mixture and then into the flour mixture.

Ingredients you will need

Lobster Tails

Lobster

All Purpose Flour

Dip

Egg

Place the lobster pieces one at a time into the skillet or deep fat fryer. Cook until lobster are golden brown.

Ingredients you will need

Lobster

Equipment you will use

Frying Pan

Equipment

Bowl

Mixing Bowl

Frying Pan

Ingredients

Servings:

1teaspoons

celery seed 1teaspoons

cornstarch 1teaspoons

dried parsley 2

eggs, beaten 710milliliters

all-purpose flour 1teaspoons

garlic salt 1teaspoons

ground black pepper 4

lobster tails, shelled 237milliliters

milk 1teaspoons

onion salt 1teaspoons

paprika 1teaspoons

salt 118milliliters

vegetable oil 1teaspoons

white sugar

Recommended wine: Chablis, Chardonnay

Chablis and Chardonnay are my top picks for Lobster. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. You could try Louis Jadot Chablis Montee de Tonnerre Premier Cru. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 52 dollars per bottle.

Louis Jadot Chablis Montee de Tonnerre Premier Cru

The continental climate (very cold in winter and hot in the summer with frosts in spring) and the marly limestone soils combine to mould the unique character of Chablis wines. Bright and pale in color, with aromas of lemon zest and mint. There's a hint of white pepper on the palate that helps to sustain the persistent finish.