Best Deep Fried Sweet And Pungent Lobster Recipes

DEEP FRIED LOBSTER

Steps:

• 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.

FRIED LOBSTER TAILS

Steps:

• Begin by butterflying the lobster tails. To butterfly, simply cut a lengthwise slit through the center, top of the shell, stopping just before the tail fins using kitchen shears. Spread the shell open and pull out the meat in one piece. Close the shell and place the meat over the shell.
• In a small bowl, combine paprika, salt-free lemon pepper seasoning, and old bay seasoning. Season the lobster tail meat with the spice blend on both sides. Add the remaining spices to the all-purpose flour along with the baking powder.
• Place the lobster tails in buttermilk and let it sit for a couple of minutes while you heat the oil.
• Heat the oil to 350 degrees F. Coat the lobster tails in the seasoned flour, shaking off any excess flour.
• Fry the lobster tails for 4-5 minutes. While the lobster tails fry, prepare the garlic butter sauce.
• Add the butter to a small skillet and cook over medium-high heat. Once the butter melts, stir in the fresh garlic and cook until the garlic is fragrant and toasty. Serve the lobster tails with the garlic butter sauce, lemon wedges, and enjoy.

LOBSTER CANTONESE I

Steps:

• 1. With a cleaver, chop lobster lengthwise in half then clean. Chop each half, shell and all, in 1 1/2-inch sections. Chop claws in two. 2. Mince or grind pork. Crush garlic. 3. Heat oil. Add salt, then garlic, and brown lightly. Add pork and stir-fry until it loses its pinkness (1 to 2 minutes). Sprinkle with soy sauce stir-fry 1/2 minute more. 4. Add lobster sections stir-fry 1 minute. Stir in stock and heat quickly. Then cook, covered, over medium heat, until done (about 3 minutes): the meat should be chalky white the shell bright red. 5. Meanwhile, in one cup, beat eggs lightly with water and set aside. In another cup, blend cornstarch and remaining water to a paste. 6. Stir in cornstarch paste to thicken then turn off heat and stir in beaten eggs until creamy. (Turning off the heat helps retain the egg's rich yellow color and makes for a smooth-flowing sauce it prevents the egg from overcooking, coagulating and turning white.) Serve at once. NOTE: For best results, start with a live lobster. VARIATIONS: * For the lobster, substitute 6 crabs. Shell, crack claws, discard feet. Chop each crab in 4 pieces. * In step 3, omit the salt and garlic clove. Mash 1 tablespoon fermented black beans (soaked) with 1 garlic clove, minced, and add to the hot oil. (You may also at this point add 1 slice fresh ginger root, minced and/or a few drops of sesame oil.) Stir-fry a few times to heat then add minced pork. * In step 4, before adding the stock, sprinkle lobster with 1/4 teaspoon salt, 1/4 teaspoon sugar, a dash of pepper and 1 teaspoon sherry. Stir-fry a few times to blend in. * In step 4, substitute for the stock a mixture of 1 tablespoon soy sauce, 1 tablespoon sherry, 1/4 cup water, 1/2 teaspoon sugar and 1 slice fresh ginger root. minced. * In step 5, add to the cornstarch paste 1/4 teaspoon sugar and 2 teaspoons soy sauce. * In step 6, add with the beaten eggs 1 scallion stalk, minced.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

DEEP-FRIED SHRIMP WITHOUT BATTER

Steps:

• 1. Shell and devein shrimp. Sprinkle with sherry and salt and toss. Let stand 10 to 15 minutes, tossing occasionally. Then drain. 2. Meanwhile heat oil. Add shrimp, then reduce heat to medium. Deep-fry until bright pink, and drain on paper toweling. 3· Combine soy sauce and remaining salt with 2 tablespoons of the hot oil. Blend well pour over shrimp and serve at once. NOTE: If the heat of the oil is not reduced right after the shrimp are added, they will burn on the outside and be raw inside.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

DEEP-FRIED SWEET-AND-PUNGENT LOBSTER

Steps:

• 1. Prepare a sweet-and-pungent sauce (search for "Category: Sweet-and-Pungent Sauces"). 2. Clean and shell lobster. Cut meat in 1/2-inch cubes and sprinkle lightly with salt. 3. Combine sugar and soy sauce then add to lobster cubes and toss gently. Let stand 15 minutes, turning occasionally. Drain, discarding marinade. 4. Beat egg lightly. Dip lobster cubes in egg then dredge in flour. 5. Deep-fry as in Basic Deep-fried Lobster and drain on paper toweling. 6. Reheat sweet-and-pungent sauce. Pour over lobster and serve. VARIATIONS: * For the marinade in step 3, substitute 1 tablespoon lemon juice, 1 teaspoon soy sauce. * Omit step 4 and coat the cubes instead with the batter (or its variations) given in Basic Deep-fried Lobster. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

BASIC DEEP-FRIED LOBSTER

Steps:

• 1. Clean and shell lobster. Cut meat in 1/2-inch cubes. 2. Beat egg lightly and blend to a batter with cornstarch, water and salt. Dip lobster cubes in batter to coat. 3. Heat oil. Add lobster cubes, a few at a time, and deep-fry about 1/2 minute. Then reduce heat to medium and deep-fry until golden. Drain on paper toweling. 4. Arrange lobster on a bed of shredded lettuce, sprinkle with pepper and serve. VARIATIONS: * After step 1, marinate lobster cubes in a mixture of 2 tablespoons sherry, 1 tablespoon oyster or soy sauce, and 2 slices fresh ginger root, minced. Let stand 30 minutes, tossing cubes occasionally then drain, discarding marinade. Pick up step 2. * After step 1, wrap each lobster cube in half a strip of bacon. Pick up step 2. * In step 2, for the cornstarch batter, substitute either of the following: - 2 eggs, lightly beaten, and 3/4 cup flour. (If necessary, add a few drops of water to thin.) - 2 eggs, lightly beaten 1/4 cup flour 1/4 cup water-chestnut flour 1/2 teaspoon salt and 1/4 teaspoon garlic powder. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

STIR-FRIED ABALONE WITH MIXED VEGETABLES

Steps:

• 1. Soak dried mushrooms. 2. Drain canned abalone cut in thin strips. (Reserve liquid for soup.) Also cut in strips Chinese cabbage stems, bamboo shoots, celery, onion, soaked mushrooms, smoked ham and snow peas. 3. Heat oil. Stir in salt, then Chinese cabbage, bamboo shoots, celery, onion and mushrooms. Stir-fry to heat through (about 1 minute). 4. Cover pan and let vegetables steam in their own liquids, over low heat, until cooked through (about 3 minutes). Then remove from pan. 5. Meanwhile combine soy sauce, sherry, sugar and pepper. Mince garlic and ginger root. 6. Heat remaining oil. Add minced garlic and ginger root stir-fry a few times. Add abalone and stir-fry 1/2 minute. 7. Stir in soy-sherry mixture and heat. Then add snow peas. Return vegetables and gently stir-fry to reheat (about 1 1/2 minutes more). Garnish with ham strips and serve. VARIATIONS: * In step 5, add to the soy-sherry mixture 1 tablespoon oyster sauce. * Shred the abalone sliver the vegetables. In step 6, add with abalone 1/2 cup roast pork, 1/2 cup cooked chicken and 1/4 cup ham, all shredded. In step 7, add 1/2 cup abalone liquid after the soy-sherry mixture and cook, covered, 1 1/2 minutes over low heat. Omit the snow peas and the ham garnish. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.