CHICK LOBSTER RECIPES

Name: Chicken-Fried Lobster
Cook time: 35 min
Total time: 35 min
Yield: 1 serving
Ingredients: Chicken-Fried Lobster:; 4 cups all-purpose flour; 1 cup rice flouru00A0; 1 1/2 tablespoons saltu00A0; 1 tablespoon ground black pepperu00A0; 1 teaspoon garlic powderu00A0; 1/2 teaspoon cayenne pepperu00A0; 1 cup buttermilk; 1/2 teaspoon hot sauce, such as Tabasco; 1 whole lobster, shelled and split in half down the middle; Lemon Butter Caper Cream Sauce:; 1 cup dry white wine; 2 tablespoons minced garlicu00A0; 1 tablespoon minced shallotsu00A0; 3 lemons, peeled and quarteredu00A0; 1 teaspoon saltu00A0; 3 turns freshly ground black pepperu00A0; 1 dash hot pepper sauceu00A0; 1 dash Worcestershire sauceu00A0; 1/2 cup heavy creamu00A0; 1/2 pound (2 sticks) unsalted butter, cubed, at room temperatureu00A0; 1 tablespoon minced capersu00A0; 1 tablespoon finely chopped fresh parsleyu00A0

CHICKEN-FRIED LOBSTER RECIPE | COOKING CHANNEL

Chicken-Fried Lobster Recipe | Cooking Channel image

Provided by Cooking Channel

Categories main-dish

Total Time 35 minutes

Cook Time 35 minutes

Yield 1 serving

Number Of Ingredients 23

Ingredients

Chicken-Fried Lobster:
4 cups all-purpose flour
1 cup rice flour
1 1/2 tablespoons salt
1 tablespoon ground black pepper
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 cup buttermilk
1/2 teaspoon hot sauce, such as Tabasco
1 whole lobster, shelled and split in half down the middle
Lemon Butter Caper Cream Sauce:
1 cup dry white wine
2 tablespoons minced garlic
1 tablespoon minced shallots
3 lemons, peeled and quartered
1 teaspoon salt
3 turns freshly ground black pepper
1 dash hot pepper sauce
1 dash Worcestershire sauce
1/2 cup heavy cream
1/2 pound (2 sticks) unsalted butter, cubed, at room temperature
1 tablespoon minced capers
1 tablespoon finely chopped fresh parsley

Steps:

For the lobster: Preheat the deep fryer to 350 degrees F. In a large bowl, mix the all-purpose flour, rice flour, salt, pepper, garlic powder and cayenne pepper. In separate bowl mix the buttermilk and hot sauce.
Dredge the lobster pieces in the flour mixture and then through the buttermilk mixture. Then dip them again into the flour mixture. Place the lobster in the deep fryer and cook until golden brown, 3 to 4 minutes.
For the sauce: Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, garlic, shallots and lemons. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, hot sauce and Worcestershire, and cook until the mixture is somewhat syrupy, about 3 minutes.
Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pieces at a time. Remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl.
Stir in the capers and parsley. Top the lobster with the sauce to serve.

CHICKEN-FRIED LOBSTER RECIPE | COOKING CHANNEL

Chicken-Fried Lobster Recipe | Cooking Channel image

Provided by Cooking Channel

Categories main-dish

Total Time 35 minutes

Cook Time 35 minutes

Yield 1 serving

Number Of Ingredients 23

Ingredients

Chicken-Fried Lobster:
4 cups all-purpose flour
1 cup rice flour
1 1/2 tablespoons salt
1 tablespoon ground black pepper
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 cup buttermilk
1/2 teaspoon hot sauce, such as Tabasco
1 whole lobster, shelled and split in half down the middle
Lemon Butter Caper Cream Sauce:
1 cup dry white wine
2 tablespoons minced garlic
1 tablespoon minced shallots
3 lemons, peeled and quartered
1 teaspoon salt
3 turns freshly ground black pepper
1 dash hot pepper sauce
1 dash Worcestershire sauce
1/2 cup heavy cream
1/2 pound (2 sticks) unsalted butter, cubed, at room temperature
1 tablespoon minced capers
1 tablespoon finely chopped fresh parsley

Steps:

For the lobster: Preheat the deep fryer to 350 degrees F. In a large bowl, mix the all-purpose flour, rice flour, salt, pepper, garlic powder and cayenne pepper. In separate bowl mix the buttermilk and hot sauce.
Dredge the lobster pieces in the flour mixture and then through the buttermilk mixture. Then dip them again into the flour mixture. Place the lobster in the deep fryer and cook until golden brown, 3 to 4 minutes.
For the sauce: Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, garlic, shallots and lemons. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, hot sauce and Worcestershire, and cook until the mixture is somewhat syrupy, about 3 minutes.
Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pieces at a time. Remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl.
Stir in the capers and parsley. Top the lobster with the sauce to serve.

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