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Old 10-15-2008, 09:02 AM   #11
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Its goooooooooooood
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Old 10-15-2008, 09:11 AM   #12
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Sounds like it's simply fried lobster. Take flour, garlic powder, salt, pepper, and cornstarch, toss lobster in buttermilk first, then flour mixture, then into a deep fryer. You should put a stick through the tail to keep from curling or you can chunk it first. Serve with some homemade honey mustard...I'd definitely nix the white gravy like chicken friend steak is served with
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Old 10-15-2008, 09:11 AM   #13
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Quote:
Originally Posted by Andy M. View Post
It probably would work best with the tails. Treat the tails like pieces of chicken. Coat in seasoned flour and deep or pan fry.
As opposed to actual chicken, from what I can find, it is much like Chicken Fried Steak which is round steak coated and pan fried served with gravy. The recipes I found call for rock lobster, which is not a "dip in melted butter" lobster, IMO. Chicken Fried Lobster is probably a really good use for rock lobster.
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Old 10-15-2008, 12:09 PM   #14
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Thanks everyone. I originally saw it on the short-lived FN show "the Hungry Detective".

Since I'm not a Lobster fan per se, I did'nt pay a lot of attention, but I do remember the chef beating it with a mallet to flatten it-would that then mean it was a tail??

After that, I'm guessing, its prepared much like Chicken fried steak. I will figure it out (I'm pretty hard headed that way) but lobster tail is kind of $$ to be experimenting with. Not to mention, that fresh seafood is not all that readily available here in Nebraska, so my choices may be limited.

Like I said, half the people in our party ordered it, and all concurred with my DIL's evaluation that it was "Heaven on a plate"
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Old 10-15-2008, 12:48 PM   #15
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It most likely was just the tail meat. Smacking any other part of the lobster would just obliterate it.

That said, this might be something I might try when lobster tails are on sale around here.
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Old 10-15-2008, 01:06 PM   #16
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I would use monkfish, which is very similar in flavour and texture to lobster without all the expense. Plus, and it's just my opinion, lobster doesn't need a friend (like breading and gravy....), lobster just needs some butter and lemon.
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Old 10-15-2008, 01:25 PM   #17
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I'd also second the use of Monkfish if it wasn't for that **** gray skin!!!!! And no fish markets around here remove it, which means it's up to YOU.

This entails a mindbendingly long experience with a sharp paring knife to remove it, & believe me, it's NOT EASY. At least not without sacrificing a certain amount of tasty Monkfish flesh.

If you're up to the task or can find Monkfish silverskin-free - go for it. Otherwise - stick to the lobster tails.
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Old 10-15-2008, 02:09 PM   #18
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Although I could think of many other tasty ways to have lobster, I would have to try this one before judging it. Not really a fan of fried foods but I'd give it a shot.
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Old 10-15-2008, 02:25 PM   #19
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I am a lobster purist. I want my lobster steamed or boiled with a side of melted butter. Never in a million years would I ever consider ordering something called chicken fried lobster. However, that does not mean that it would not be delicious beyond belief. If it were offered to me I would not turn it down and i don't see how lobster anything could be bad, but it would just go against my grain to actually order it first.
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Old 10-15-2008, 04:06 PM   #20
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Oh Boy,
This is a good one. I think that a traditional chicken fried recipe would be a bit over powering for something as mild as lobster. Maybe slicing the tail meat into 1/2 inch pieces, pounding lightly and dredging the slices into a lightly seasoned flour/cornstarch mixture before frying in a mild flavored oil would work. Skewering the pieces as has been mentioned before would help prevent the meat from curling.
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