Lobster/ Shrimp Rolls Coated ñ Fried
Posted: Mon Sep 13, 2010 4:31 pm
Hj’s
Using 1) 4 to 5 oz. lobster -split in half with other seafood attached connected is per person
Lobster ñ shrimp meat
Lobster clean split ñ leave the end fins on only
Using 5 oz lobsters
Shrimp clean devein ñ no tail
After clean both well
Set aside to drain ñ place in refrigerator
Make Panko dry crumbs or a tempura batter or beer batter
Beaten eggs with either little milk –buttermilk or some mayo
Get UR deep fryer or pot will hot either peanut oil or Crisco or Canola oil HOT
ready to use
Remove all shells to shrimp ñ lobster EXCEPT ends fins of Lobster
Flatten the shrimp some- set aside -lobster meat is still attached to fin
Take 1 halved lobster with fin ñ 2 shrimp that are flattened ñ wrap around the lobster meat –twisting it so
It stays connected to lobster over lapping shrimp so it holds together in will all look like a long tubes with lobster fin being visible.
Dip the whole lobsters shrimp meat twisted together- into egg wash coat well
Dip these including the fins into either Panko seasoned * or tempura or beer batter –coat well ñ place into
Hot 375 ° F grease DO NOT crowd them-cook till golden brown ñ cooked not till the rubbery state. Drain on paper towels well.
Delicious ñ filling –Make a hot remoulade sauce to drizzle over when finished frying or set any sauce to the side. Or make a soy sauce -wasabi sauce ñ touch of Teriyaki sauce to dip them in or make or buy UR favorite cocktail sauce.
These are delicious –light ñ filling.
Will try baking these next time for helping to keep my arteries cleaner.
Notes~* season either the meat or the coating with little seafood seasoning - little cayenne pepper ñ a tiny pinch of garlic
Or use some crab boil seasoning or just coat with no seasonings. They are huge ñ extremely devine. Always when adding more to oil –Make sure hot is really hot ñ use
Clean fresh oil when starting out making these.
Can use sea scallops also flatten these also
Can also use "just" several shrimp connecting n twisting together.
Sometimes I add a little fresh chopped chives in the coating
Using 1) 4 to 5 oz. lobster -split in half with other seafood attached connected is per person
Lobster ñ shrimp meat
Lobster clean split ñ leave the end fins on only
Using 5 oz lobsters
Shrimp clean devein ñ no tail
After clean both well
Set aside to drain ñ place in refrigerator
Make Panko dry crumbs or a tempura batter or beer batter
Beaten eggs with either little milk –buttermilk or some mayo
Get UR deep fryer or pot will hot either peanut oil or Crisco or Canola oil HOT
ready to use
Remove all shells to shrimp ñ lobster EXCEPT ends fins of Lobster
Flatten the shrimp some- set aside -lobster meat is still attached to fin
Take 1 halved lobster with fin ñ 2 shrimp that are flattened ñ wrap around the lobster meat –twisting it so
It stays connected to lobster over lapping shrimp so it holds together in will all look like a long tubes with lobster fin being visible.
Dip the whole lobsters shrimp meat twisted together- into egg wash coat well
Dip these including the fins into either Panko seasoned * or tempura or beer batter –coat well ñ place into
Hot 375 ° F grease DO NOT crowd them-cook till golden brown ñ cooked not till the rubbery state. Drain on paper towels well.
Delicious ñ filling –Make a hot remoulade sauce to drizzle over when finished frying or set any sauce to the side. Or make a soy sauce -wasabi sauce ñ touch of Teriyaki sauce to dip them in or make or buy UR favorite cocktail sauce.
These are delicious –light ñ filling.
Will try baking these next time for helping to keep my arteries cleaner.
Notes~* season either the meat or the coating with little seafood seasoning - little cayenne pepper ñ a tiny pinch of garlic
Or use some crab boil seasoning or just coat with no seasonings. They are huge ñ extremely devine. Always when adding more to oil –Make sure hot is really hot ñ use
Clean fresh oil when starting out making these.
Can use sea scallops also flatten these also
Can also use "just" several shrimp connecting n twisting together.
Sometimes I add a little fresh chopped chives in the coating