Reviewed: Nov. 15, 2006

This was different, The lobster meat was very sweet. My lobster never turned white, I did not get that. Also I think my oil was to hot. My lobster browned to fast. But it was still good. Next time and there will be a next. I will check my oil temp before cooking.

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Reviewer:

griller3

Cooking Level: Expert

Living In: Greensboro, North Carolina, USA

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Reviewed: Mar. 11, 2005

I was looking for a fun informal way to serve up lobster meat, and this is a good one. We used chunks of frozen lobster tail meat instead of whole lobster tails. It was very sweet and very good. I don't like spicy food, so I substituted regular pepper instead of cayenne and added a little garlic salt for flavor. It was a bit on the bland side, but still absolutely delicious and complimented the delicate flavor of the lobster meat perfectly. A keeper recipe for sure.

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Reviewer:

SINGANEWSONG

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Reviewed: Nov. 17, 2003

It was good- I think next time I will put equal amounts of cornmeal and flour for the mixture. It had a great taste and it did make the lobster meat very very sweet. I will make this again

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Reviewer:

INGAJ

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Reviewed: Mar. 28, 2003

Great for a lobster lover!!

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Reviewer:

BEBECHICKLET

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Reviewed: Jan. 29, 2003

Perfect! Our fishmonger gave us a bag of frozen rock lobster tails and we needed something new to do with them. My husband wanted them again the next night. I added a little more spice to the mix otherwise perfect. Thank you.

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6 users found this review helpful