Chicken Fried Lobster Recipe
Have you ever heard of chicken fried lobster? It's this awesome dish that mixes the deliciousness of lobster with the crunchiness of fried chicken! So, imagine taking that juicy lobster meat, giving it a seasoned batter coat, and then frying it until it's all golden and crispy. The result? A mouthwatering combo of tender lobster and crunchy coating, just like your favorite fried chicken. It's like a flavor party in your mouth! This dish is all about the contrast between the soft lobster inside and the crispy outside, giving you a totally unforgettable eating adventure!
Equipment
- Deep fryer
- Large bowl
- Separate bowl
- Whisk
Ingredients
For Chicken-Fried Lobster:
- 4 cups All-purpose flour
- 1 cup Rice flour
- 1 1/2 tbsp Salt
- 1 tbsp ground Black pepper
- 1 tsp Garlic powder
- 1/2 tsp Cayenne pepper
- 1 cup Buttermilk
- 1/2 tsp Hot sauce like Tabasco
- 1 whole Lobster shelled and split in half down the middle
For Lemon Butter Caper Cream Sauce:
- 1 cup Dry white wine
- 2 tbsp minced Garlic
- 1 tbsp minced Shallots
- 3 Lemons peeled and quartered
- 1 tsp Salt
- 3 turns freshly ground Black pepper
- 1 dash Hot pepper sauce
- 1 dash Worcestershire sauce
- 1/2 cup Heavy cream
- 1/2 pound 2 sticks Unsalted butter, cubed, at room temperature
- 1 tbsp Minced capers
- 1 tbsp finely chopped Fresh parsley
Instructions
For the Lobster:
- Preheat the deep fryer to 350 degrees F.
- In a large bowl, mix all-purpose flour, rice flour, salt, pepper, garlic powder, and cayenne pepper.
- In a separate bowl, mix buttermilk and hot sauce.
- Dredge lobster pieces in the flour mixture, then through the buttermilk mixture, and finally dip them again into the flour mixture.
- Place the lobster in the deep fryer and cook until golden brown, around 3 to 4 minutes.
For the Sauce:
- Heat a large nonreactive skillet over high heat.
- When hot, add wine, garlic, shallots, and lemons. Cook for 3 minutes, mashing the lemons with a whisk.
- Stir in salt, pepper, hot sauce, and Worcestershire sauce. Cook until somewhat syrupy, about 3 minutes.
- Stir in cream and cook for 1 minute.
- Over low heat, whisk in butter a few pieces at a time until incorporated.
- Remove from heat and continue whisking until all butter is incorporated. Strain the sauce, pressing all liquid into a bowl.
- Stir in capers and parsley.
- Top the lobster with the sauce to serve.
Notes
- Temperature Control: Maintain the oil at 350°F for perfect frying.
- Avoid Crowding: Fry in batches to ensure crispy coating.
- Personalize Flavors: Adjust seasoning levels according to taste.