“At the heart of any soul food dinner is usually some delicious fried chicken. Some people won’t even come by for Sunday dinner if the right person didn’t make the fried chicken. Yes its that serious. But this lobster tail recipe might just change your mind. They go with greens mac n cheese. Awesome if your looking for a change of pace”
8 Lobster tails, butterflied or shell completely remove
1 cup buttermilk
1/4 cup Tabasco hot sauce
2 cups all purpose flour
1 1/2 tablespoons Italian seasoning
1 tablespoon seasoned salt
1 1/2 teapoons black pepper
2 teaspoon garlic powder
2 teaspoon onion power
1 teaspoon cayenne pepper
Oil for frying
In a medium bowl whisk flour, Italian seasoning, salt, cayenne, onion powder, black pepper, garlic powder until evenly mixed. Set aside.
Whisk buttermilk and Tabasco sauce together in a separate bowl.
Working one at a time dip lobster tails in buttermilk mixture. Make sure to coat entire tail. If butterflied dip shell partially into mixture as well. Let excess liquid dip out of shell. Dredge tail meat in seasoned flour on all sides, if butterflied lift lobster meat to get flour in every crevice. Place lobster tails on baking sheet. Repeat steps with remaining tails. Let lobster tails rest on baking sheet for 10-15 minutes until the flour absorbs into the buttermilk mixture.
Fill a heavy cast iron pot halfway with oil. Heat oil to 375 degrees. Fry lobster tails in batches until golden brown. Transfer to a paper towel lined baking sheet. Serve with all the fixings!