COCONUT LOBSTER SKEWER

Lobster Skewer

 

CULINARY PRODUCTIONS

Mike DeSorbo
David Bain

3 lobster tails
Panko breadcrumbs
3 eggs
¼ cup milk
Flour
Chopped coconut
Salt and pepper to taste
Garlic
Onion Powder
Sweet chili sauce
6” skewers
4 cups oil

Remove meat from lobster tails. Cut into 4-6 equal parts. Season with salt, pepper, garlic and onion powder. Skewer seasoned tails on 6” skewers. Heat oil using a candy thermometer to 350 degrees. Combine 3 eggs with ¼ cup milk in one bowl. Combine coconut flakes evenly with breadcrumbs in a separate bowl. Add flour to another bowl. Dip the skewers in flour, then egg, then breadcrumb/coconut mixture.  Press mixture around the meat. Add to fryer, cook for 3-5 minutes or until golden brown. Serve with sweet chili sauce. Serves 4