Beer battered rock lobster tails with mango pico de gallo
Fried Lobster Tails with Mango Pico de Gallo
On this episode of The Hot Skillet, Chef Cristian shows you one of the best recipes for cooking rock lobster tails!
You will also learn how to make a mango pico de gallo sauce, and an easy beer batter recipe, using Japanese Kirin Ichiban beer, which you can use to deep fry all types of seafood, fish and meats. By using beer, the batter becomes light and crispy due to the carbonation in the beer. It is really a unique batter.
Rock lobster tails yield sweet, delicious meat that can be turned into many culinary treats! By deep frying rock lobster chunks the meat becomes tender, juicy, and crispy with the addition of that flavorful beer batter. You can also substitute cold water lobster meat for this recipe.
The equipment used for this recipe, aside from a standard deep fryer, was the Cuisinart 14 cup food processor, Cuisinart poultry shears to cut open the lobster tails, and automatic rechargeable Cuisinart salt and pepper grinder mills.