Panko Lobster Tail

2 lobster tails
1/2 cup cornstarch
3 eggs
1 cup panko
salt
pepper
vegetable oil

I purchase two lobster tails at Wal-Mart and decided to do something a little different with them. This turned out great and was great in my sushi roll I made.

First, begin by removing the tails from the shells. This is best done with some scissors. Once removed, make sure the tails are clean and also patted dry with a power towel.

At this point fill vegetable oil in a pot that will be deep enough to submerge the lobster. Heat it between 300 and 320 degrees.

Sprinkle salt and pepper on both sides of the tails. Dredge in the cornstarch and shake off excess. Dredge in eggs(that have been beaten) and then coat well in panko. For extra crunchy tails, dredge in egg and coat in panko a second time.

Place tails in grease and cook for 8 to 10 minutes, checking every minute or so. It is important to check closely, because the panko can burn and the lobster will not be done on the inside.

Remove from grease and place on a toweled plate.

Eat like it is with dip or make it into sushi! Very good!

-The Pastor Chef