Prep Time 1hr 15 mins
1 1/2 cup of Bread Flour
1 cup of fish fry from Zatarain’s
1 can of Yuengling Beer (thanks for the tip @lovefrombeenieskitchen)
1/2 cup of butter milk
1/2 tsp of Season All
1/2 tsp of Garlic Powder
1/2 tsp Onion Powder
1/2 tsp of Worcestershire Sauce
1/2 tsp of hot sauce (any brand)
1/2 tsp of fresh parsley
Vegetable or Peanut Oil
Sprinkle of McCormick Garlic and Herb Seasoning
Rinse your lobster tails thoroughly. Place lobster tails on a paper towel and make sure the lobsters are dry and free of water. Once dried take your kitchen scissors and cut the top of the shell down the middle half way. Push lobster meat up so that it comes thru the shell and folds over (you will repeat this step after marinade)
In a large bowl pour in one can of the Yuengling beer, then add your buttermilk, Worcestershire sauce and seasonings. Marinate in the fridge for 30 mins to 1 hr.
Prep the bread flour and Zatarain’s Fish fry in a doubled plastic bag or paper bag.
10 mins left from removing the marinade in a deep fryer add peanut oil or vegetable oil. Fill deep fryer half way.
Remove lobster marinade from fridge. Place lobster on a draining rack so all excess marinade will drain off.
Push lobster meat up so that it folds over the shell. Then drop in ready to fry grease. Drop two at a time. Once lobster begins to fry, remove once the lobster is fully coated with a crisp and be sure that the batter has fried thoroughly. Repeat same instructions, and serve!