French fried lobster
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Whole lobster tails | |
| 2 | Eggs | |
| 1 | cup | Milk |
| 4 | ounces | Butter |
| Cracker meal | ||
| Salt and pepper | ||
| Lime juice (6 limes) | ||
| /2 c evaporated milk | ||
| 1 | tablespoon | Grated coconut |
Directions
Break the shells on the back of the tails. Remove meat from tail. Cut lengthwise on undersides and remove vein. Wash in col water. Beat with a dull knife until tender. Place on a baking sheet lined with foil and season thouroughly. Sprinkle with lime juice. Leave to stand for 2 hours. Crush crackers. Beat eggs and milk together. Dip crawfish in egg mixture and roll in cracker crumbs. Fry in deep fat until golden brown. Place crawfish on baking sheet and baste with butter-lime mixture. Bake at 200F for 45 minutes. Serve Immediately
Serve with a salad as a light lunch or use as an appetizer with Devil's sauce.
NOTES : Use saltine cracker for the cracker meal.
Posted to EAT-L Digest 31 Dec 96 Recipe by: The Queen's Cuisine
From: C <jazzbel@...>
Date: Tue, 5 Aug 1980 13:07:18 -0700