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Fried Lobster Tail, Fried King Crab Legs, Fried Jumbo Shrimp on top of Spanish Rice

Fried Lobster Tail

2 cups Cornmeal
1/2 cup Flour
Salt to taste
Pepper to taste
1 teaspoon Paprika
1 teaspoon Cayenne Pepper
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
4 lbs Lobster Tails, cleaned in the shell
2 qts Oil for deep-frying

In a gallon size zip-lock bag, combine the cornmeal, flour, salt, pepper, cayenne, garlic powder and onion powder. Shake well.
Clean lobster tails while keeping tail in the shell. Set aside.
Heat vegetable oil in a deep fryer or large, deep skillet such as a cast iron pan. The oil needs to reach 365 degrees.
Place half of the lobster tails in the bag, shake well to coat the tails complete. Remove tails, set on a rack over a tray to catch any drippings and keep the work area clean. Repeat with remaining tails.
Deep fry one lobster tail at a time in the oil for about 4 minutes or until lightly browned. Let fried tails dry on paper towels.

Fried King Crab Legs starts with frozen Alaskan King Crab Legs, dipped, and breaded in our custom coating. Our crab legs are fried in lard in a cast iron dutch oven. These massive king crab legs were filled with meat, dipped in our homemade breading and fried to a perfect golden brown crunch… absolutely stunning!


3 Alaskan King Crab Legs
2 Eggs
2 tbsp Water
3/4 cup Flour
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/4 tsp Salt
1/4 Pepper
1 1/2 tsp Old Bay Seasoning divided
1 tsp Cayenne Pepper divided
3/4 cup Panko Breadcrumbs


Use scissors/crackers to cut breakdown crab legs and remove meat. Set aside.
Discard shells.
In a shallow dish, beat eggs and water until blended. Set aside.
In a shallow bowl, combine flour, garlic powder, onion powder, salt, pepper, 1 teaspoon Old Bay and 1/2 teaspoon cayenne pepper.
Whisk to combine and set aside.
In another shallow bowl, whisk together panko, remaining Old Bay seasoning and remaining cayenne pepper. Set aside.
Dredge meat in flour mixture on both sides and shake off excess.
Dip in egg wash on both sides and allow excess to drip off.
Dip in breadcrumb mixture on both sides and press gently to get breading to stick.
Fry in 350-375 oil for turning periodically until breading is golden brown (about 4 minutes).
Place on paper towel lined plate to drain.

Fried Jumbo Shrimp

3 pounds raw jumbo shrimp (16/20 count per pound)
3 jumbo eggs
salt (3 shakes)
black pepper (3 shakes)
2 cups plain dry bread crumbs
canola oil (or corn oil, enough to cover the bottom of your frying pan; you will need this up to three times)
1 lemon for serving
cocktail sauce for serving
US Customary – Metric


Peel shrimp but leave the tails on. (Use a small paring knife to make a tiny cut just above the tail to make it easier to start peeling.) Remove the inner and outer black veins (really the digestive tract — gross) by loosening them with the knife or the pointy tip of a metal skewer, then pulling them out in one piece with your fingers. Discard the veins. Rinse the shrimp in cold water and pat dry with paper towels.
Wash your hands well and beat the eggs in a small bowl. Add salt and pepper. Place the bread crumbs in a dinner plate. Set up an assembly line from left to right with the shrimp, the eggs, the bread crumbs, and a sheet pan with sides.
Grasping the tail of the shrimp, dip each one in the eggs, then dredge in the bread crumbs, patting the crumbs onto the shrimp. Line up the shrimp on the sheet pan, using wax paper to separate the layers of shrimp if you need to stack them.
Wash your hands again and set a clean sheet pan or platter lined with paper towels near the stove, along with tongs (or a fork) and a slotted spoon. Pour enough oil in your frying pan to cover the bottom. Heat the oil on medium high. When the oil is hot enough to sizzle, add a layer of shrimp at a time, without letting them touch. Fry on the first side until the bottom is browned, then carefully flip over the shrimp, using tongs or a fork. When the shrimp is browned on the second side (it should take up to 5 minutes total for the shrimp to cook) remove the shrimp with a slotted spoon and place it on the paper towel-lined pan to drain.
Continue frying all of the shrimp in batches. After your second batch, discard the oil in the pan (place it in a disposable container rather than dumping it down your drain to prevent problems) and replenish the pan with fresh oil, enough to cover the bottom of the pan. (It’s necessary to change the oil after every couple of batches, because once it gets dark, it will burn the shrimp on the outside without cooking it all the way.)
Blot the cooked shrimp and serve with the lemon cut in half or wedges so it can be squeezed on top, and cocktail sauce on the side. Store leftovers in the refrigerator for up to three days.
This recipe is for a large batch (3 pounds), so the preparation time will be much less if making a smaller batch. If you are making a different amount, use one jumbo egg per pound of shrimp.

Spanish Rice


2 tablespoons extra virgin olive oil (can use up to 1/4 cup)
1 onion, finely chopped (about 1 cup)
1 garlic clove, minced (about 1 teaspoon)
2 cups of medium or long-grain white rice
3 cups chicken stock (or vegetable stock for vegetarian version)
1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
Pinch of dried oregano
1 teaspoon salt


Brown the rice:

Heat olive oil in large skillet on medium/high heat. Add the rice and stir it so that the rice is lightly coated with the oil. Cook on medium high heat, stirring often, until much of the rice has browned.

Add onion, garlic:

Add the onion and cook, stirring frequently another 3 minutes, until the onions begin to soften. Add the garlic and cook until the onions are translucent and softened, about a minute more.
Combine broth, tomato, oregano, salt, and browned rice and onions:

To save time you can bring the stock to a simmer in a separate saucepan, with the tomato, oregano, and salt.
Combine the rice and broth mixture:

Add the browned rice to the simmering broth (or broth to the rice, depending on which pan has a cover). Or you can skip the simmering step and just add the broth and tomatoes to the rice.
Simmer, cover, cook until the rice has absorbed the stock:

Bring everything to a simmer, cover the pot and lower the heat to barely maintain a low simmer.

Cook for 15-25 minutes, depending on the type of rice and the instructions on the rice package.

Remove from heat and let sit for 5 minutes.

Fluff with a fork or spoon to serve.