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I created this recipe myself after seeing a similar dish on a supper club menu. It has been a smash on the occasions I served it.
- 1 medium lobster tail, for each serving
- 1 cup Bisquick (or similar baking mix)
- 1⁄2 cup cornstarch
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon cayenne pepper (or to taste)
- 8 ounces beer
- 1 egg
- 1 tablespoon hot sauce, to taste (I use Frank's)
- oil (for deep frying)
- drawn butter, for dipping (this is definitely not lo-cal You can use a mild tartar or a creamy fresh-herb dip of your own desig)
- Prepare Beer Batter--"the longer it sits, the better it gits".
- Mix dry ingredients, set aside.
- Mix liquids (incl. egg) add to dry and mix just until no longer lumpy.
- While the batter sits covered on the kitchen counter (no refrig. necessary) shell the tails by cutting from the thick end over the hump of the top of the shell with a heavy duty kitchen scissors.
- This is easiest if tails are partially frozen.
- Slice tails into 1/2 inch thick medallions, drain on paper towels.
- When 2 inches of frying oil is good and hot for deep frying, drop battered medallions, a single layer deep into hot oil, cooking in batches so as to prevent sticking together.
- Drain on a paper grocery bag covered with paper towel.
- Small batches can be kept warm in a medium high oven
- Serve hot with drawn butter with rice or potato dish and a nice herb salad.
- A semi sweet white wine goes nicely.
- Any leftover batter can be used to fry up some cut veggies such as cauliflower, okra, onions, mushrooms or dill pickle slices, but MUST be used immediately or be tossed out.
- If you do the veggies, wash 'em and coat 'em in a little flour or cornstarch to help the batter stick, if you like. (not imperative, but it'll help)