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


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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