Why is it that when we think of Southern Foods, we think deep-fried. Those Southern people will deep fry anything, right? Well, yes and no. Deep frying isn’t as much a regional thing as it is a poverty thing.
The poor of the south might not have a fancy kitchen, but you can bet they have a skillet, a source of heat and plenty of lard. We can thank the slaves for Southern Fried Chicken. Otherwise, we might be sitting down to a boring, flavorless boiled chicken supper on Sundays. Here in America, we owe a debt of flavor gratitude to the influence slaves had on Southern Cooking. The Scots, Irish and English who settled in the south tended to shy away from the bolder seasonings of Africa. For whatever the reason, the minute we pair “Southern” and “Deep Fried” together it’s more than an acceptable form of cooking, it conjures up visions of deliciousness and gets our mouth to salivating. Deep fried fish. Deep fried chicken. Hush puppies. You get where this is going.
Southern Deep Fried Lobster
2 cups Cornmeal
1/2 cup Flour
Salt to taste
Pepper to taste
1 teaspoon Cayenne Pepper
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
4 lbs Lobster Tails, cleaned in the shell
2 qts Oil for deep-frying
In a gallon size zip-lock bag, combine the cornmeal, flour, salt, pepper, cayenne, garlic powder and onion powder. Shake well.
Clean lobster tails while keeping tail in the shell. Set aside.
Heat vegetable oil in a deep fryer or large, deep skillet such as a cast iron pan. The oil needs to reach 365 degrees.
Place half of the lobster tails in the bag, shake well to coat the tails complete. Remove tails, set on a rack over a tray to catch any drippings and keep the work area clean. Repeat with remaining tails.
Deep fry one lobster tail at a time in the oil for about 4 minutes or until lightly browned. Let fried tails dry on paper towels.
Welcome to Rosemarie's Kitchen 
đlooks delicious
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Thank you. When lightly fried, they are delicious like giant prawns only better.
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I love lobster!
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Me too!
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Just so we are all on the same page, it was actually the Scottish who invented fried chicken and brought it to this country. Just making sure our history is correct .
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You are right – the Scottish gave us fried chicken but it was the slaves that seasoned the chicken – so southern fried chicken is the result of an African-Scottish collaboration.
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Oh my word! You have no idea how much I want to try this! Thank you!
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When you do, let me know what you think . . .
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How big are each of the lobster tails you used?
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The tails are about 3 or 4 ounces. I got them at Costco.
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My hubby just reminded me I cannot guess weights very well. The tails were about 6 to 8 ounces.
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Thank you sooo much for this recipe. I really like lobster but husband not so much. I’m thinking if I use this preparation we might get on the same page.
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Does he like shrimp? Just tell him it’s a really big shrimp – lol. Thankfully when it comes to lobster, hubby and I are on the same page.
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He would want to know if the swim were harvested by a nuclear power plantđ
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