INGREDIENTS
2 cups cornmeal
½ cup all-purpose flour
salt and pepper to taste
1 teaspoon ground cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
4 pounds fresh lobster tails, cleaned and halved but still in shell
2 quarts oil for deep frying
DIRECTIONS
In a gallon-sized plastic closeable bag combine, cornmeal, flour, salt, pepper, cayenne, garlic powder, and onion powder. Shake well.
Place one half of a lobster tail at a time into the bag. Shake to coat the tails completely.
Heat vegetable oil in a deep-fryer or large skilled to 365 degrees F (180 degrees C).
Place one coated lobster tail at a time into the oil.
Cook until the lobster turns white and the coating is lightly browned.
Let the fried tails dry on paper towels.
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