Entrée or Appetizer New Orleans Deep Fried
Lobster Tails

Definitely not budget cuisine. But if you can fit it on your grocery bill, buy it. you won't be sorry did.

I’ve never been that big a fan of lobster. It’s stringy if it’s not done right. And I like the taste of crab more. But fried like this and served with a good sauce, I defy anyone to turn their nose up at this delicacy. You can garnish it in any number of ways or not at all. And it’s a very versatile dish. It can be an entree or an appetizer. You can even season it with a little red pepper or dip it in Thai chili sauce to give it some heat. And by the way, if COVID has put you on food stamps, you don’t have to feel left out. SNAP pays for food. This is food. So have a fried lobster tail on me and the other taxpayers…our treat!
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New Orleans Deep Fried Lobster Tail

Garnish & Serve

This is what the final result should look like. You’ll notice that some of the lobsters here have a more mealy or grainy appearance, while others look more “fluffy”. That’s the corn meal. That stuff you use when you fry fish. Which one you use more of is a matter of taste. This recipe calls for more corn meal. But corn meal is heavier than the flour so it can take a little longer to fry. And you will get a little of that cornbread taste that you get with fried fish. If you don’t want that, change the ratio of cornmeal to flour, as in add more flour than corn meal to make the coating more fluffy. 

SErving NOtes:

The beauty of this recipe is that it can be made as an appetizer or you can serve it as the main course. As an entrée, you can’t go wrong with a nice side of pasta or rice. But if you’re plating for guests, be sure to garnish it with something pretty. Green onion never hurts. It’s colorful, and it’s really super easy to pick off if your guest doesn’t care for onions. Chives are another pretty possibility, and they’re much less offensive to onion-haters. Parsley is really pretty and basically tasteless. 

But I’d stay away from Cilantro, and let me tell you why…it’s nasty as hell! I’m convinced you have to have a special gene for it to taste good. But if you don’t, and I definitely don’t, it’s the perfect way to ruin a good lobster. Doesn’t matter how pretty it is. It tastes like soap to me, and I don’t care how much you paid for it…I’m not eating it. Play it safe. Cilantro is fine if it’s just you. But if you’re serving guests, pick something else.