Fried Lobster Tail w Lobster Rotini

Boil Box of Rotini

In a medium pan over medium heat

3 tbsp of salted butter, 2 chopped garlic cloves, add chopped lobster meat, 1 tsp of onion powder, 1 tsp creole seasoning, 1 tsp garlic powder, 1/4 tsp of red chili flakes.

Cook for 5 minutes, add 1 1/2 cup of heavy cream. Taste and season to your likeness.

Add 1 cup pepper jack, 1 cup Velvetta

Simmer on low until cheese melt

Turn off fire

Add cooked Rotini noodles, top with parsley and mix.

Deep fried lobster tail

▢ 2 lobster tails

▢ 1 cup oil, canola, corn, peanut or olive oil

▢ ½ cup milk

▢ 1 egg

▢ ½ cup flour, all purpose or gluten free

▢ 1 tbsp Old Bay seasoning

First, butterfly the lobster tails. Using kitchen shears with the lobster tails facing away from you, cut through lobster shell in a straight line.

Carefully using hands to pull lobster meat up on top of the lobster shell. Lobster shells are sharp so please be careful!

Once lobster meat is nicely settled on top of lobster shells, make egg wash and flour mixture.

In a shallow bowl, add milk and egg. Whisk until combined. In another bowl, stir together flour and Old Bay seasoning

Dip each tail first into the dry mixture. Coat completely on all sides.

Then, dip each tail into the egg wash mixture. Coat completely.

Dip each tail back into the dry mixture. Coat completely.

Once lobster is prepared, heat oil in a pot on the stovetop. Once oil has reached about 350 degrees Fahrenheit, use tongs or slotted spoon to carefully place lobster tails in oil.

Fry for 4 to 5 minutes or until shells turn red and lobster meat is opaque.

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