Coconut Fried Lobster
|All purpose flour||1 Cup (16 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Beer||12 Ounce (1 Bottle)|
|Shallot||2 Tablespoon, chopped|
|Ripe mango||1 Cup (16 tbs), diced|
|Diced tomato||1⁄2 Cup (8 tbs), peeled|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Fish stock/Chicken stock||1⁄2 Cup (8 tbs)|
|Lemon juice/Lime juice||2 Tablespoon|
|Cilantro||4 Tablespoon, chopped|
|Lobster tails||24 Ounce, split and deveined|
|Shredded unsweetened coconut||4 Cup (64 tbs)|
1)For preparing the batter, mix together cayenne, cornstarch, salt, pepper and flour.
2)Beat in the beer and belnd well to attain a pancake batter consistency. Let stand covered for half hour.
3)To make sauce, in a saute pan, stir fry shallot over medium heat. Add in mango, tomato and stir for another 15 seconds.
4)Add in the wine, lemon juice, stock, cilantro and reduce volume by half. Add in the butter and season prior to removing from heat.
5)Preheat fryer to 375 degrees F.
6)Holding lobster by tail shell, coat with batter and let excess batter drip off.
7)Brush with coconut to coat well.
8)Similarly coat other halves of lobster tails.
9)Drop into deep fryer. Fry until brown and cooked. Drain on kitchen towels.
10)Serve with sauce, either sliced or whole.