Deep Fried Lobster

This is an easy lobster recipe to make any night of the week! I prefer to use Lobster tails for this recipe, but if you like you can use Live Maine Lobster!

Ingredients

• 2 cups cornmeal
  
• 1/2 cup all-purpose flour
  
• salt and pepper to taste
  
• 1 teaspoon ground cayenne pepper
  
• 1 teaspoon garlic powder
  
• 1 teaspoon onion powder
  
• 4 pounds lobster tails, cleaned and halved but still in shell
  
• 2 quarts oil for deep frying
  

Directions:
In a gallon sized plastic zip seal bag combine, cornmeal, flour, salt, pepper, cayenne, garlic powder and onion powder. Shake well. Place one half of a lobster tail at a time in to the bag. Shake to coat the tails completely. Heat vegetable oil in a deep fryer or large skillet to 365 degrees F. Place one coated lobster tail at a time into the oil. Cook until the lobster turns white and the coating is lightly browned. Let the fried tails dry on paper towels.
Source:Fried

Lobster Crepes

This is another great lobster recipe that is a tried and true favorite. Makes an elegant presentation, but is actually pretty easy to make! Try using Maine Lobster Tails for this recipe. The texture in the tail meat seems to hold up best.

Ingredients:

• 1/2 cup mushroom
  
• 1/2 cup scallions
  
• 3 tbsp butter
  
• 3 cup lobster meat
  
• 9 oz cream cheese
  
• 1/3 cup half and half
  
• 3 tbsp parsley
  
• 2 tbsp white wine
  
• 1 cup Swiss cheese
  
• 2 cup flour
  
• 3/4 tsp salt
  
• 1/2 tsp baking powder
  
• 3 cup milk
  
• 3 each egg
  
• 2 tbsp butter

Directions
Heat 3 tablespoons butter in a saucepan, over a medium flame add mushrooms and half of the minced scallions. Saute for 5 minutes. Add lobster, cream cheese, half & half, and parsley. Heat and stir for 5 minutes, until cheese melts. Stir in wine, remove from heat, and set aside. Combine flour, salt, and baking powder in a mixer bowl Stir in milk, eggs, and melted butter. Beat until smooth. Heat a greased or non-stick pan over a medium flame. Add 1/4 cup batter to skillet and tilt to coat evenly. Brown lightly on both sides, remove from pan, and set aside repeat with remaining batter. Place 1/4 cup lobster mixture onto each crepe. Roll up and place, seam-side down, onto a baking sheet. Sprinkle with grated cheese. Cover pan with foil. Garnish with remaining minced scallions. Serve hot.
Source:Crepes