Buttermilk fried lobster is probably one of the best things I think I’ve ever created. The lobster is succulent and juicy and slightly sweet. The seasonings are simple. You know, paying respect to the main ingredient is important. No need to muck it up with over seasoning it. Oh, and the lemon pepper aioli on top is literally heaven. Give it a try!
4 lobster tails, split in half and cleaned
1/2 teaspoon of Kosher salt
1/2 teaspoon of black pepper
1/2 teaspoon of garlic powder
1 cup of buttermilk
All purpose flour
Oil, for frying
For the lemon aioli
1 cup of mayonnaise
2 tablespoons of lemon juice
1 teaspoon of lemon pepper seasoning
Salt and pepper, to taste
For the dirty rice
1/2 pound of ground chicken
1/2 cup of diced onion
1/2 cup of diced bell pepper
1/2 cup of diced celery
5 cloves of garlic, minced
1 tablespoon of olive oil
1 1/2 cups of rice
3 cup of chicken stock
1 teaspoon of poultry seasoning
1 good pinch of cayenne pepper
To whip up the lobster, just season with salt, pepper, and garlic powder. Then, pour over the buttermilk so the seasonings can be distributed evenly. Then, dredge in flour and fry in hot oil until golden brown and crispy.
Serve with lemon aioli.
**To make the aioli, just add all of the ingredients into a bowl and whisk to combine. Keep in the fridge until you’re ready to use.
For the dirty rice, start by browning the ground chicken with the onion, bell pepper, celery, and garlic, in oil. Once the chicken has cooked through, add in the rice and toast in the oil for about 3 minutes. If the pan is a bit dry, add in more olive oil. Once the rice has toasted, add in the chicken stock, poultry seasoning, and cayenne pepper. Cook until all the liquid has cooked out. Then, add a lid and turn off the heat. Let the rice sit for 10 minutes and then fluff with a fork and enjoy.
