4 Florida lobster tails
1/2 cup flour
1/2 cup cornmeal
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon onion powder
1/4 teaspoon cayenne
vegetable oil (you’ll need a couple inches of oil in the cast iron skillet, a few inches in a Dutch oven, and up to 2 quarts for an electric fryer)
handful of fresh herbs
1 egg yolk
2 tablespoons Meyer lemon juice
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
1 clove garlic, minced
pinch of salt
1/2- 3/4 cup olive oil
First prep the lobsters. Using strong kitchen shears, slice through the lobster tail shells lengthwise and pop out the meat.
Slice the tail meat lengthwise, then slice across several times so you have 1- 1 1/2″ pieces.
Preheat your oven to 200.
Heat the oil in a cast-iron skillet, Dutch oven, or electric fryer to 350.
Mix the flour, cornmeal, salt, garlic powder, paprika, onion powder, and cayenne in a shallow dish (pie plate or cake pan works well).
Line a plate with paper towels.
Once the oil is hot, dip the lobster in the cornmeal mixture, then into the oil (chopsticks work well for this). Don’t overcrowd the pan. Turn them if necessary. Fry them for a couple minutes until they’re golden brown, then transfer to the paper-towel lined plate. If you’re frying in batches, move the fried lobster to a baking sheet in the warm oven, then repeat with remaining lobster.
Scatter herbs over the top and serve with lemon aioli (or lemon slices and Crystal).
Make the Lemon Aioli
Add the egg yolk, lemon juice, hot sauce, Worcestershire sauce, garlic, and salt to the jar of a blender. Blend until smooth. Slowly drizzle in the oil through the top while it’s running until it emulsifies. Add enough oil until it’s as thick as you like. Refrigerate until ready to serve.