LOBSTER VOODOO
I've had this recipe for a long time but never found the time to make it. But it sounds so delicious, so I'm posting the recipe for safe keeping. The menu describes it as "succulent lobster, lightly fried, tossed in a spicy cream sauce and served with a tangy cucumber salad", and it's listed as a main course. But it can also be served as an appetizer, which as an appetizer (without any side dishes).
Provided by Vickie Parks @Northwestgal
Categories Seafood
Number Of Ingredients 13
Steps:
- Make the sauce first (so it has time to chill). Whisk together the mayonnaise, Thai chili sauce, Tabasco, cayenne and Srirarcha sauce. Cover bowl and refrigerate until chilled, or up to 1 day in advance.
- Heat oil in a heavy-duty saucepan (or deep-fryer).
- Combine breading ingredients (cornstarch, blackening spice and salt) in a small mixing bowl. Coat the lobster with the breading mix. Working in small batches, deep-fry lobster in the hot oil until done and breading is lightly browned, about 4 to 5 minutes per batch.
- Toss cooked lobster in the sauce until evenly coated.
- To serve, place a bed of shredded lettuce (about 1 cup each) in the center of 4 individual serving plates. Divide the lobster into 4 portions and place portions in the beds of lettuce, and serve immediately.
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