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Coconut Fried Lobster Recipe
|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)|
Calories 1999 Calories from Fat 894
% Daily Value*
Total Fat 133 g204%
Saturated Fat 91.3 g456.7%
Trans Fat 0 g
Cholesterol 64.8 mg
Sodium 761.3 mg31.7%
Total Carbohydrates 113 g37.8%
Dietary Fiber 28.6 g114.6%
Sugars 46.4 g
Protein 29 g57.2%
Vitamin A 51.3% Vitamin C 51.2%
Calcium 13.3% Iron 62.1%
*Based on a 2000 Calorie diet
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.