Thursday, June 12, 2014

Fried Lobster Tails

There are few things that conjure up images of beautiful beach days and warm summer nights quite like the taste of sweet, succulent, ocean-fresh lobster. Lobster is loved by most seafood fans so we thought we'd welcome the warm weather by bringing you our take on this yummy delicacy.

We decided to showcase the delicately sweet deliciousness of lobster tails by wrapping them in a light, crunchy coat of Drum Rock. This is a super simple dish that will surely have you coming back for seconds - and probably thirds!

And it just so happens that this year Father's Day, June 15th, is also National Lobster Day. So, this week's fried dish is in honor of all those lobster-lovin' Dads out there!

If you're looking for a great treat to surprise your Dad, look no further than this week's amazing delight - Fried Lobster Tails. These will surely become his new favorite gift, requested for many years to come!





Fried Lobster Tails






Ingredients:

  • 4-5 lobster tails
  • 3 and ½ cups of Drum Rock Fis-Chic
  • 2 cups of water
  • 2 large mixing bowls
  • Oil for frying
  • Fryolator
  • Tongs



Directions:

If using frozen lobster, make sure that tails are completely defrosted. If using fresh lobster, carefully shell and clean tails. Drain well over a colander before frying.


1. Fill the fryolator with oil and turn to 375° F.

2. Add 2 and ½ cups of Drum Rock Fis-Chic to a large mixing bowl. In another bowl, add 1 cup of dry Fis-Chic, and slowly stir in about 2 cups water until desired consistency is reached (the wash should be thick enough to lightly coat your finger, or the back of a spoon).

3. Once oil is up to temp, place the lobster tails in the wet wash and coat completely. 


4. Allow excess wet wash to drip off before transferring to the dry mix. Dredge well with the dry mix, and shake off any excess coating before carefully placing in the hot oil.



5. The lobster tails should take about 2-3 minutes to cook through, depending on their size. (We split ours in half, so they cooked a little faster than whole tails.) They are ready to come out when they float to the surface of the oil and turn a nice golden-brown.


6. Remove from oil and drain on a paper plate or towel. Cool slightly before serving.







As far as seafood is concerned, lobster is pretty much impossible to pass up. And when it comes to fried lobster tails, Drum Rock is the only way to cook 'em! We served ours with some spicy cocktail sauce and a side of creamy, cool coleslaw and they were absolutely delicious.

So, if you're a fan of lobster, then you should definitely give this a try. And if your dad is also a fan, and you are still racking your brain for the perfect gift, go grab a bag of Drum Rock and some fresh lobster and make him a meal he won't soon forget!!














Enjoy!!!



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