Fried lobster tails

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RubyRose
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2003/05/07 17:29:43 (permalink)

Fried lobster tails

There used to be a seafood restaurant in PA that made fried lobster tails. They were about 4-6 oz. with a light breading of bread crumbs, not batter, and then deep fried and served with tartar sauce. Have you seen anything like that in your travels?
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    seafarer john
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    RE: Fried lobster tails 2003/05/07 19:08:34 (permalink)
    No. Thank god!
    #2
    fdm813
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    RE: Fried lobster tails 2003/05/08 03:07:53 (permalink)
    Baja Mexico, lobster is not breaded but split and then deep fried in lard. Served with beans, rice and the best tortillas you ever ate. A Baja staple.
    #3
    rumbelly
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    RE: Fried lobster tails 2003/05/08 08:53:29 (permalink)
    I can only hope that Maine Lobster was not the victim sacrificed to a deep frier.
    #4
    baybey
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    RE: Fried lobster tails 2003/05/08 09:16:32 (permalink)
    Right on all counts. The place in the Baja is called Puerto Nuevo- right on the Pacific coast south of Tijuana where there are lots of restaurants and seemingly nothing else and they all specialize in deep fried lobster as fdm described. They are the tropical variety without claws, not Maine, and they are mainly served up to the touristas.....once.
    #5
    kland01s
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    RE: Fried lobster tails 2003/05/08 11:05:38 (permalink)
    What a way to ruin lobster.
    #6
    Hode
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    RE: Fried lobster tails 2003/05/08 11:58:59 (permalink)
    Out on Cape cod in the town of Orleans is a restaurant called Cooke's / they offer fried lobster tails / never had them though / I find thier fried clams and oysters divine , so I have'nt strayed away from them.
    #7
    Sundancer7
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    RE: Fried lobster tails 2003/05/08 20:14:32 (permalink)
    Regardless of the comments, I have had the fried lobster in many different locations and it is delicous. I wish I had it now. I reocgineze that most have had it boiled, but it is delicous many other ways.

    Paul E. Smith
    Knoxville, TN
    #8
    pigface
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    RE: Fried lobster tails 2003/05/08 23:06:50 (permalink)
    I've only seen Fried Warm Water Lobster Tails, TropicalTypes, with the Spots on the tails, we call 'em Eyes .... actually the
    recent one rolled them in Panko bread crumbs (Sweet Georgia Brown's)
    and severed them (2 tails) with the tails fanned up the center of the plate, possibily leaning into a mound of garlic mashed potatoes, and surrounded with what ever in season fresh vegetables. The shells must have been pealed off the first few rings to expose the tail meat. It made a Pretty Plate.

    When I purchase one of them Homards Lobsters (Bugs) I would only Boil, Steam, Broil, Barbecue, Thermador, Newberg, cocktail, Stuff'd, salad, roll'd, scampi, Stir-fry in garlic & fermented Blk Beans, or turn them boys into fritters
    #9
    mayor al
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    RE: Fried lobster tails 2003/05/08 23:24:00 (permalink)
    RE- Puerto Nuevo,Baja California. We used to stop there on our semi-annual fishing trip to Ensenada In recent years they have expanded from a cluster of lobster shanty's to about 15 restaurants and several motel/resorts . The building boom along the Norte Shore came in the mid-90's and accounts for the expansion. Our last visit there was in 1999 when a Lobster dinner that had 1 and a half good sized pacific lobsters plus all that BayBey describes and some beer went for $9.00.
    The Lobster was great.
    Ya gotta be careful about bad-mouthing how others prepare their food...Some people think that Chowder without Tomato's is curdled milk!!
    #10
    Craig328
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    RE: Fried lobster tails 2003/07/04 00:57:52 (permalink)
    Totally off topic but reminded me of when I spent a summer as a cook at Martell's Seafood Bar in Pt. Pleasant, NJ in the mid 80's. One of the jobs benefits was free meals which I took advantage of. We used to have what was called a lobster roll which simply put was a steamed 1lb. lobster tail served on a buttered toasted hot dog roll. At a minimum I ate one a day and sometimes upwards of three without notice from the management. It was rough hiding the fact as we were in the middle of making Shrimp Scampi with colossal U8 Shrimp for ourselves. :)
    #11
    wesza
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    RE: Fried lobster tails 2003/08/07 16:40:51 (permalink)
    Fried Lobster Tails are a standard item at many of the Honolulu, local type Japanese Restaurants. They are also served at Tempura Restaurants in Japan and Taiwan. If they are skillfully fried they can taste sweeter and moister then other methods, but the timing plus batter is important.
    #12
    jlm
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    RE: Fried lobster tails 2003/08/18 07:28:47 (permalink)
    quote:
    Originally posted by RubyRose

    There used to be a seafood restaurant in PA that made fried lobster tails. They were about 4-6 oz. with a light breading of bread crumbs, not batter, and then deep fried and served with tartar sauce. Have you seen anything like that in your travels?

    #13
    jlm
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    RE: Fried lobster tails 2003/08/18 07:31:07 (permalink)
    quote:
    Originally posted by RubyRose

    There used to be a seafood restaurant in PA that made fried lobster tails. They were about 4-6 oz. with a light breading of bread crumbs, not batter, and then deep fried and served with tartar sauce. Have you seen anything like that in your travels?

    you have to try allen's clam bar in new gretna NJ.....they serve a wonderful french fried lobster tail 12oz and cooke djust right
    25miles north of AC exit 50 on the garden state parkway
    #14
    jgleduc
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    RE: Fried lobster tails 2003/08/18 10:01:56 (permalink)
    I had never heard of fried lobster before first reading this topic some time ago, but since then I've been noticing it offered at a variety of places on the Cape and elsewhere in NE. It's certainly not the dominant style, but it's out there. I haven't tried it, so I can't really comment; but while I'm willing to acknowledge that frying is almost always good, sometimes simpler is better.

    JL
    #15
    dakota4533344343
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    RE: Fried lobster tails 2005/10/09 23:08:25 (permalink)
    Food initially seemed decent especially when looking for a no-frills, inexpensive fish restaurant. However, things quickly went sour when I found a fly baked into my flounder. I question how sanitary the kitchen was and dispite them offering me a new entree (which I declined) I will certainly not return. So save your 8.95 and avoid this restaurant...or if you must tempt fate be sure to wear dark glasses to avoid seeing the special "spices" the chef may include.
    #16
    Pigiron
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    RE: Fried lobster tails 2005/10/10 00:38:03 (permalink)
    Nobu in NY (not exactly roadfood) prepares lobster tempura. It's like you died and went to food heaven.

    Other than that, I like my lobster unadorned. Just steamed, no sauce, no butter, no lemon.
    #17
    wheregreggeats.com
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    RE: Fried lobster tails 2005/10/10 04:27:28 (permalink)
    About the best food I ever eat every year is the fried lobster at Pano's & Paul's (also not Roadfood) in Atlanta
    #18
    Beer&Snausages
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    RE: Fried lobster tails 2005/10/10 09:45:27 (permalink)
    Also a specialty of the Pear Tree restaraunt in Bevier MO, NW of Columbia. If you make it there and find the place, make sure you have reservations as the place is allways packed.

    For one who likes his tail unadorned as well. It was different and unique and something that I would definately try again.

    Having grown up in Hawaii and Japan, it was different than traditional Tempura styles that I have had. It had a very light breading, and was very moist and very sweet.
    #19
    roossy90
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    RE: Fried lobster tails 2006/01/19 17:06:35 (permalink)
    quote:
    Originally posted by RubyRose

    There used to be a seafood restaurant in PA that made fried lobster tails. They were about 4-6 oz. with a light breading of bread crumbs, not batter, and then deep fried and served with tartar sauce. Have you seen anything like that in your travels?


    It sounds like they were using Fla. Lobster or spiny lobster, which the tail is the only thing you eat.
    Or maybe even the South African Lobster tails, like Outback uses.
    I know this is an old post, but I was researching some lobster ideas....
    Picked one up today, had it steamed at a local seafood store in Bath..
    $12.00 steamed. pound and a half...I am on my way to the kitchen now to eat it!
    #20
    mediamover
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    RE: Fried lobster tails 2006/01/23 16:44:47 (permalink)
    quote:
    Originally posted by Al-The Mayor-Bowen

    RE- Puerto Nuevo,Baja California. We used to stop there on our semi-annual fishing trip to Ensenada In recent years they have expanded from a cluster of lobster shanty's to about 15 restaurants and several motel/resorts . The building boom along the Norte Shore came in the mid-90's and accounts for the expansion. Our last visit there was in 1999 when a Lobster dinner that had 1 and a half good sized pacific lobsters plus all that BayBey describes and some beer went for $9.00.


    Not any more...last time I was there, I found most lobster plates were going well over 20.00. It's grown even bigger and not better.

    I live near Rosarito and haven't been to PN in over a year..waste of money IMHO. Definitely NOT worth a trip these days.
    #21
    Michael Hoffman
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    RE: Fried lobster tails 2006/01/23 17:28:41 (permalink)
    I don't think I've ever seen fried lobster. What does frying do to the texture of lobster?
    #22
    jeepguy
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    RE: Fried lobster tails 2006/01/23 18:44:26 (permalink)
    Deep frying lobster doesn't change the texture if it's done right.The tail can be cut in chunks if you want.At any rate you only deep fry for a minute or two so the lobster's structure and taste remain the same.We all love breaded seafood "i think" and deep fried lobster is a treat, believe me.
    #23
    BuddyRoadhouse
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    RE: Fried lobster tails 2006/01/23 19:45:07 (permalink)
    Spent a long weekend up in Door County a few years back. We got in a little late and started looking for a place to eat. We were fortunate enough to find one of the many little taverns, mostly populated by the locals. Their version of surf and turf included French Fried Lobster. Big juicy chunks of lobster tail deep fried for mere seconds. A nice sweet flavor with a texture that was almost creamy. Sadly, I can't remember the name of the place.
    #24
    KMBrown91
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    RE: Fried lobster tails 2006/05/17 09:56:52 (permalink)
    French Fried Lobster Tail is the BEST! Not many can make it correctly, I made the mistake of asking for it prepared that way at a Red Lobster Yuck it was tough. I am from Springfield IL and all the great steak houses there make French Fried Lobster Tail and it is wonderful! They use the freshest New England tails, cut the shell down the back to the fin, then lighty bread not with tempura, quickly deep fry them to perfection! The tail meat rests beautifully on the back of the tail shell still attached to the fin. The meat is sweet, and tender add a squeeze of lemon cut out a bite and dip it in drawn butter. YUMMY YUM YUM YUM. Places you can enjoy this are Waynes Red Coach Inn, The Old Luxemburg, and Fritz's Wagon Wheel all in Springfield IL. Don't ask for the receipe because just like Springfield's own Horseshoe sandwich it's a secret. Yeah many people can give you a version of it but only a select few really know how to make it and they are not telling! Everytime I go home I have to have one. I had friends join me from Maine last time I was in Springfield and they own a seafood resturant. They gasped and gave me hell for ordering my tail that way, I said don't knock it till you try it. At first they refused, but half way throught the meal they agreed to try it. The next night we were back and 3 French fried Lobster tails were ordered!
    #25
    PapaJoe8
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    RE: Fried lobster tails 2006/05/17 10:32:09 (permalink)
    Neat story KMB!

    And mmm Roossy! There is a Brookshires crocery w/ a steamer near me, but I always just get the cajun steamed shrimp. Now you made wonder what else they can steam?

    But, has anyone else had trouble aquiring a taste for that green "tamaly" stuff they made me eat outa the lobster tail in Boston??

    I guess it's tricky to fry lobster, kinda like squid. Hmmm, I wonder if that imatation lobster stuff would work?
    Joe
    #26
    KMBrown91
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    RE: Fried lobster tails 2006/05/17 17:01:48 (permalink)
    I never eat the tamale it's Lobster POOH! YUCKY Like the brown vein on shrimp is shrimp pooh! bluck
    #27
    Sundancer7
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    RE: Fried lobster tails 2006/05/17 17:53:33 (permalink)
    quote:
    Originally posted by KMBrown91

    I never eat the tamale it's Lobster POOH! YUCKY Like the brown vein on shrimp is shrimp pooh! bluck


    I have no idea whether its lobster poo or not but I do not ingest that stuff. I have heard that some people think that it is a delicacy? I does not look good to me.

    Paul E. Smith
    Knoxville, TN
    #28
    Jimeats
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    RE: Fried lobster tails 2006/05/17 18:46:29 (permalink)
    I think it's the liver. And it is loaded with flavor. I'm fairly certin if you have ever had a baked stuffed lobster in a Good restaraunt you have eaten the tamale. Chow Jim
    #29
    lleechef
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    RE: Fried lobster tails 2006/05/17 21:26:30 (permalink)
    Jimeats is right, it is the liver. I happen to like it, but will only eat it if the lobster was cooked when alive and kicking and if the lobster was harvested in Nova Scotia or Prince Edward Island. No Boston Harbor lobster tomalley!
    #30
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