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Fried lobster claws
This is Kevin Boudreaux's recipe.
egg wash (3 eggs, beaten with a little water)
LeMoine's Fry-Um-Up batter mix (or well seasoned flour)
enough oil to fry
After boiling lobsters, let them cool enough to handle. Crack off claws and break open the main part of shell to remove whole clawmeat with "finger" shell still attached. Heat oil for frying. Pass clawmeat through egg wash and seasoned flour. Fry just until golden on each side. (Not more than 1 minute per side).
Serve with melted (or drawn) butter.