Popcorn Lobster

Recipe Information

- Prep Time: 20 Min
- Cook Time: 5 Min
- Servings: 2

Description

Popcorn chicken? I think yes, but what about popcorn lobster? Lobster is usually associated with fancy things, getting dressed up, nights out, or birthdays and anniversaries. Why not lose the fancy and turn it into comfort food?! If you like fried shrimp or fried calamari, then this is right up your alley.

Ingredients

**FLOUR DREDGE**
- Flour dredge:
- 4 cups flour
- 1 tablespoon mustard powder
- 2 tablespoons onion granules
- 2 tablespoons garlic granules
- 1 tablespoon parsley
- 1 tablespoon Greek oregano
- 1 tablespoon dried thyme
- 1 tablespoon cumin
- 1 tablespoon cayenne
- 1 tablespoon coriander
- 2 tablespoons Spanish paprika
- 1 tablespoon white pepper
- 1 tablespoon black pepper 16 mesh
- 1 tbsp chili powder
- 3 tablespoons salt

**All Ingredients**
- 1 lb. lobster tails, about four 4-ounce tails
- Fry oil or shortening of choice, about 2 quarts
- Flour dredge:
- 4 cup flour
- 1 tablespoon mustard powder
- 2 tablespoons onion granules
- 2 tablespoons garlic granules
- 1 tablespoon parsley
- 1 tablespoon Greek oregano
- 1 tablespoon dried thyme
- 1 tablespoon cumin
- 1 tablespoon cayenne
- 1 tablespoon coriander
- 2 tablespoons Spanish paprika
- 1 tablespoon white pepper
- 1 tablespoon black pepper 16 mesh
- 1 tbsp chili powder
- 3 tablespoons salt

Instructions

Step 1: Start by mixing the dredge first; add all the ingredients into a bowl and whisk to combine.

Step 2: In a large pot, heat up your oil to 350°F.

Step 3: As that is heating up, remove the meat from the lobster tails. You can use a sharp pair of kitchen shears to cut through the top of the tail. Sliding your thumbs inside and under the meat loosens it, and pushing it out through the cut made on the dorsal area.

Step 4: Cube the meat into ½ in pieces and pat them dry. You can cut larger pieces if you like, or even halve the tails into a more chicken-finger size.

Step 5: Toss the lobster bites into the flour dredge coating completely, and as you remove them, lightly shake the excess flour off. Immediately place them into the oil and begin to fry them. They shouldn’t take more than 2 minutes to fry to completion if the oil is at the right temperature.

Step 6: Cook them to at least 145-150°F, remove them, allowing the excess oil to drip off, and place them on a plate with a few paper towels on the bottom or on a wire rack over a plate.

Step 7: After a minute of cooling or so, toss with your favorite sauce, or keep them crispy and dip in some tarter, garlic butter, hot honey, cocktail sauce, or add to the top of some mac & cheese.

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