Lobster Tail cooking

[pappy19]

In my younger days I traveled quite a bit for the engineering company I worked for and took many clients to dinner. One memorable dinner was in Atlanta at Pano and Pauls. One of their signature entres was fried lobster tail. I had never heard of such a thing so I ordered it. That was the best lobster tail I had ever eaten. Since that time I have done my best to make a similar dish. The other day, Costco had a run of huge lobster tails from the Virgin Islands area so I bought one that weighed about 1.34 lbs. I took the lobster meat out of the shell and cut it into medium sized pieces. I then did a "Pappy" style tempura batter:

1 Cup self rising flour + salt, pepper, and cajun seasoning to taste
1 cup water
1/2 cup oil
2 eggs

Flour rhe lobster tail and then dip into tempura batter and fry until golden brown. I also had some homemade tarter sauce. It was some of the best lobster tail I have eaten. By frying it in a tempura batter, the lobster meat stays tender and moist. Most lobster that is boiled or grilled shell on or off becomes tough and like rubber. If you've never had lobster tail this way, you should try it.

[Raider Bill]

Theres a local pub that serves Lobster tails like this. I like em! digin_2