Ingredients
- 2 Freshly Steamed Cooked Lobster from Casco, Maine - broken down and tails shuckedÂ
Batter Ingredients:
- 1 1/2 cups Finely Ground Cornmeal
- 1 1/4 cups All purpose Flour
- 1/4 cup granulated sugar
- 1 tablespoon baking soda
- 1/4 teaspoon Salt
- 1 3/4 cups Buttermilk
- 1 large egg
- 1 tablespoon of vegetable or olive oilÂ
- 1 tablespoon HoneyÂ
Margarita Aioli
-Â 2 oz Teremana Silver Tequila
- .75 oz Cheeky Agave Syrup
- .75 oz Cheeky Lime JuiceÂ
- 4 tablespoons MayoÂ
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Preparations
1. Pour 2-3" of oil in a large pot or dutch oven and heat to 350 F
2. Pat your lobster tails down to dry them off and insert a skewer/stickÂ
3. whisk together dry ingredients (corn meal, flour, sugar, baking powder, and salt). In another bowl whisk together wet ingredients (buttermilk, egg, 1 tablespoon oil, and honey)Â
4. Combine wet and dry ingredients and whisk to combineÂ
5. Pour batter into a drinking glass almost to top with enough room to dip your lobster tail. Dip your lobster tail straight down into the glass and give it a little twirl to ensure everything is coated and swirl as you lift up. Let excess batter drip off
6. Hold Lobster tail at an angle in the hot oil for 5-7 seconda to let is seal then drop the stick into the oil.Â
7. Fry for 3 minutes or until golden brown. Turn them as needed so they brown evenly and transfer to a wire rack when finished to cool.Â
Margarita Aioli
1. Use tequila, lime juice, and agave to make a simple margarita
2. add mayo to a bowl with about 1/4 of your margarita - Whisk to incorporate
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