- Level: Easy
- Total: 24 min
- Prep: 10 min
- Cook: 14 min
- Yield: 4 servings
Ingredients
1 cup yellow cornmeal
1 cup self-rising flour
1 tablespoon Neely's Seasoning
2 tablespoons garlic powder
2 eggs, beaten
1 cup milk
1 teaspoon hot sauce
2 tablespoons Creole mustard
1 tablespoon yellow mustard
4 frozen lobster tails, thawed and halved lengthwise
Kosher salt and freshly ground black pepper
4 club rolls
Sliced tomato
Remoulade Sauce, recipe follows
Remoulade Sauce:
1 1/2 tablespoons yellow mustard
1 1/2 cups mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1/2 teaspoon garlic salt
1 1/2 tablespoons horseradish
1 1/2 teaspoons hot sauce
2 tablespoons white wine vinegar
1/4 cup finely chopped parsley leaves
Kosher salt and freshly ground black pepper
Directions
- Preheat deep-fryer to 375 degrees F.
- In a shallow dish, mix together cornmeal, flour, Neely's Seasoning and garlic powder. In a second bowl whisk together eggs, milk, hot sauce and both mustards.
- Season the lobster with salt and pepper. Dredge lobster in egg wash and then through breading and gently place in deep-fryer and cook for 5 to 7 minutes until crispy and golden. Remove from fryer and drain on paper towels.
- Place on rolls with sliced tomato and serve with Remoulade Sauce.
Remoulade Sauce:
- In a small bowl, mix together all ingredients until well combined. Chill and reserve.
