I am tired of people whining about the challenges they have had cooking warm water Florida Lobsters. Now when a person tells me the same story, I smile and think to myself “When in Rome….” I tell them to cook a Florida lobster like a South Floridian and they will be pleasantly surprised with the sweet tasting outcome. If they still don’t like it, well that just means more for me!
Like all other warm water Caribbean seafood, lightly frying the lobster tails will seal in the juices and bring out its sweet flavor. Below is a recipe for lightly fried lobster. I basically use the same recipe for making lightly fried Mahi Mahi fish fingers. After a few beers in the kitchen, this recipe just keeps getting better.
3 to 4 cups peanut oil for frying (You may use other oils, but for optimum performance I highly recommend using peanut oil)
½ cup of Butter
• 2 cups of flour
• 2 teaspoons sea salt
• 2 teaspoons ginger
• 2 teaspoons cinnamon
• 2 teaspoons coriander
• 2 teaspoons garlic powder
• 2 teaspoons hot or mild chili pepper
• 2 teaspoons cumin
• 2 teaspoon pepper
• 2 teaspoons onion powder
• 2 teaspoons cayenne pepper
Cut the lobster tail in half by using sharp kitchen scissors or a sharp knife. Cut lengthwise through centers of hard top shells and meat, cutting through, bottoms of shells. Remove lobster tails from the shells and cut in half. Pat lobster tail dry with a paper towel.
Tip: Before removing the lobster tail meat from the shell. Put the lobster tail in the freezer for about 25 minutes. The meat will pull away from the shell easily.
Whip eggs in a small bowl. Combine seasoned flour ingredients in a bowl and whisk. Completely coat each tail with seasoned flour. Dip each seasoned flour tail in eggs, then into the seasoned flour mixture. Set aside to dry for 5 minutes. Heat the oil and butter together in a heavy pan over high heat to 360 F. Add one tail with coating at a time into the hot oil. A 6-8 oz lobster tail may take about 5-8 minutes to fry. When done, the tail will turn whitish and the coating will appear golden brown in color. Remove the tails from the oil and pat dry with paper tails. Let cool before serving.