Southern Deep Fried Lobster


2 cups of Cornmeal
1/2 cup flour
Salt to taste
Pepper to taste
1 teaspoon of cayenne pepper
1 teaspoon of garlic powder
1 teaspoon onion powder
4 pounds of lobster tails, cleaned in their shells
2 pts of oil for frying


In a one-gallon zipper bag, mix corn flour, flour, salt, pepper, cayenne pepper, garlic powder and onion powder. Shake well.

Clean lobster tails while keeping the tail in the shell. Set aside.

Heat the vegetable oil in a deep fryer or in a large, deep pan, such as a cast iron skillet. The oil should reach 365 degrees.

Place half of the lobster tails in the bag, shake well to completely coat the tails. Remove the tails, place them on a grid over a tray to catch any drops and keep the work area clean. Repeat with remaining tails.

Fry one lobster tail at a time in oil for about 4 minutes or until lightly browned. Let the fried tails dry on paper towels.


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