I’ve been cruising the websites looking for a deep fried lobster tail recipe. Unfortunately, there are so many different ways to do it noone is in agreement with the proper way. Can someone please tell me if I should precook the lobster to loosen the meat or should I start the deep fry with raw meat? Thanks for any info.
Lobster cooks very fast, so I wouldn’t precook it before deep frying.
Don’t precook, shell fish cooks very quickley and the more time it is over cooked the tougher and tougher it becomes and it looses it’s flavor. I’ve never tried deep fried lobster tails. Sound interesting. I love lobbster!!!