As the turkey-frying holidays come to a close, the backyard chef can feel the blues.
New Year's Resolution: Don't retire the fryer.
New Year's Eve is a great holiday to try creative cooking ideas. Treat your New Year guests to the most succulent fried lobster they will ever have this year. That's right: deep-fried live lobster.
Article Photos
A mouth-watering serving at a recent South Beach Bar & Grille lobster fry.
I experienced deep-fried lobster first when at school in San Diego. Always low on funds, like most college students, my friends and I often enjoyed sunny days, cheap libation and fresh seafood in nearby Mexico.
One May afternoon in Baja, Mexico, while chasing senoritas and drinking margaritas, we stumbled upon a quaint seaside village called Puerto Nuevo, or "Lobster Village" as the locals say.
We chose to eat at the first restaurant we came to ordering the only thing on the menu: fried langostas. Out came plates filled with tortillas beans and a most interesting lobster. Growing up on Long Island, I had experienced a lot of good lobster, but this was surprisingly tasty.
Fact Box
Marco Meola, co-owner of the South Beach Bar & Grille on Boca Grande, can be reached at marcomeola@yahoo.com.
Despite not speaking Spanish well, I had to find out how to make that delectable delight. I used Tequila-splashed Spanish to manage an invitation into the kitchen.
The locals were splitting fresh lobsters and deep-frying them in lard. This simple, delicious recipe went home with me.
Years later, while catering a wedding for 150 people, lobster was on the menu. In a time crunch, we needed to cook the last 50 lobsters in a hurry.
We had Maine lobsters - not spiny lobsters as in Puerto Nuevo - and we didn't have any lard. So we threw live whole Maine lobsters into the fryers and crossed our fingers. The tender result was far better than any lobster we have had - even the Puerto Nuevo lobster.
Many chefs have since told me this lobster recipe reminds them of a butter poach - only more tender.
So this New Years Eve, break out that turkey fryer and try deep-fried lobster. You will never look at a turkey fryer the same way again.
Deep Fried Lobster recipe
Ingredients
One bottle Lobster Cove chardonnay
One large turkey fryer
3 gal peanut oil
Live Maine lobsters
w pounds drawn butter
Fresh lemon wedges
Directions: Open Lobster Cove chardonnay, pour into large mouth glasses, sip and enjoy.
Set up turkey fryer, and pour in 3 gallons of peanut oil. The correct oil temperature is crucial: 360 degrees. Drop in fresh whole live Maine lobsters. Do not crowd the pot as it will lower oil temp. Fry two or three at a time for 3 to 4 minutes per pound. If unsure lobsters are done, snap off an antenna. If it bends it is not ready. If it snaps off like a crisp asparagus the lobsters are done. This technique works with any lobster-cooking process.
Once lobsters are removed from the oil, split down the middle with a sharp chef's knife, squeeze on fresh lemon juice and watch your guests devour this succulent lobster. While you have the fryer out, deep-fry a prime rib for surf-and-turf.
Remember we always encourage fusion cooking not confusion cooking.
Marco Meola, co-owner of the South Beach Bar & Grille on Boca Grande, can be reached at marcomeola@yahoo.com.
