Featured by Rick Collette in the Martinsville Bulletin, this French Fried Lobster Tails Recipe has us craving some lobsta!
- 2 medium lobster tails
- 3 egg whites (or the whole egg)
- 1 ½ cups yellow corn meal
- 1 cup chopped corn flakes
- 1 tsp. Old Bay seasoning
- ¼ tsp. salt
- ¼ tsp. pepper
- 1 bag rice noodles
- ½ cup melted butter
- 1 tsp. lemon juice
Cut lobster tail backside-up, exposing the meat.
Make an egg wash by whisking the egg whites with ½ cup water.
Mix cornmeal, corn flakes, Old Bay, salt and pepper in a large bowl.
Dip lobster tail into egg wash, then roll in corn meal mixture until well coated.
Place lobster tails in hot deep fryer until golden brown and floating.
In boiling water (which has been removed from the heat source), place noodles. Once they are hydrated, lay on a paper towel to drain, and pat them dry. Noodles may be put on the plates as they are, or they can be deep-fried until they are golden brown.
Melt butter and stir lemon juice into it. Make an opening in center of rice noodles and place butter cup in it. Lay lobster tails over noodles and serve.