BEER BATTERED LOBSTER MEDALLIONS
I created this recipe myself after seeing a similar dish on a supper club menu. It has been a smash on the occasions I served it.
Provided by Robert Anderson
Categories Lobster
Time 50m
Yield 1 per tail
Number Of Ingredients 11
Steps:
- Prepare Beer Batter--"the longer it sits, the better it gits".
- Mix dry ingredients, set aside.
- Mix liquids (incl. egg) add to dry and mix just until no longer lumpy.
- While the batter sits covered on the kitchen counter (no refrig. necessary) shell the tails by cutting from the thick end over the hump of the top of the shell with a heavy duty kitchen scissors.
- This is easiest if tails are partially frozen.
- Slice tails into 1/2 inch thick medallions, drain on paper towels.
- When 2 inches of frying oil is good and hot for deep frying, drop battered medallions, a single layer deep into hot oil, cooking in batches so as to prevent sticking together.
- Drain on a paper grocery bag covered with paper towel.
- Small batches can be kept warm in a medium high oven
- Serve hot with drawn butter with rice or potato dish and a nice herb salad.
- A semi sweet white wine goes nicely.
- Any leftover batter can be used to fry up some cut veggies such as cauliflower, okra, onions, mushrooms or dill pickle slices, but MUST be used immediately or be tossed out.
- If you do the veggies, wash 'em and coat 'em in a little flour or cornstarch to help the batter stick, if you like. (not imperative, but it'll help)
Nutrition Facts : Calories 946.3, Fat 23.7, SaturatedFat 6.3, Cholesterol 213.9, Sodium 1990.4, Carbohydrate 145.9, Fiber 3.6, Sugar 15.4, Protein 17.7
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