Fried Lobster Tails
4- 3 ounce lobster tails
1 quart buttermilk
2 cups Igotchu chicken batter
1 T Igotchu seafood seasoning
1 cup of butter
Thaw frozen lobster tails for 30 minutes in cold water, if already thawed proceed to the next step. Wash lobster tails under cold running water. With kitchen shears cut down the center of tail along top to the tail. Remove exposed veins by pulling out with fingers. Lift meat up to sit along the top of the shell. In a large bowl add lobster tails to buttermilk. In a medium bowl mix together Igotch chicken batter mix and Igotchu seafood seasoning. Take lobster tails and dredge through flour mixture. Preheat the deep fryer to 350 degrees. Fry lobster tails 2 at a time and fry for 5 to 7 minutes. Serve with warm melted butter
