As a former Floridian the idea of frying lobster wounds my soul.
captzahl on
Absolutely nothing wrong with that. Inviting and very tasty, I’m sure.
chefadams on
Love that! I had “chicken fried lobster” at a nice restaurant in Dallas and I appreciate what u did here. Delicious!
Thick-Tooth-8888 on
Plating looks nice but what a travesty to fry a lobster tail in breading. Just because itâs lobster tail itâs probably around $35-$40 dollars a plate. I wouldnât
Revolutionary-Sky433 on
Itâs a step process for the tails. Par cooked Iâm sure. Then fried quick.
Revolutionary-Sky433 on
My deep fried lobster tails on a stick are sacrilegious as an idea, however with lemon aoli they shine.
KebertXela87 on
Woof, my stomach growled while reading the description. Looks spectacular!! We eat with our eyes first y’all!
Stupidredfox on
Ngl I thought that was a deep fried scorpion for a second there
[deleted] on
Firstly, donât ruin lobster by deep frying it.
Second: is that fried shell on?
MrStickyStab on
Looks solid. Seems like it might eat a bit heavy and rich. How’s the acid content? I was thinking pickles or changing the straight honey to a honey gastrique. I’m always confused by chefs that have hard rules for cuisine. There are always exceptions!
ArcanePyroblast on
I would fucking destroy this. Holy shit it’s so pretty too. Simple design but gorgeous colors. Good job chef!
[deleted] on
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TheNextSlash98 on
Looks amazing. Whatâs in the corn hash and corn sauce?
13 Comments
As a former Floridian the idea of frying lobster wounds my soul.
Absolutely nothing wrong with that. Inviting and very tasty, I’m sure.
Love that! I had “chicken fried lobster” at a nice restaurant in Dallas and I appreciate what u did here. Delicious!
Plating looks nice but what a travesty to fry a lobster tail in breading. Just because itâs lobster tail itâs probably around $35-$40 dollars a plate. I wouldnât
Itâs a step process for the tails. Par cooked Iâm sure. Then fried quick.
My deep fried lobster tails on a stick are sacrilegious as an idea, however with lemon aoli they shine.
Woof, my stomach growled while reading the description. Looks spectacular!! We eat with our eyes first y’all!
Ngl I thought that was a deep fried scorpion for a second there
Firstly, donât ruin lobster by deep frying it.
Second: is that fried shell on?
Looks solid. Seems like it might eat a bit heavy and rich. How’s the acid content? I was thinking pickles or changing the straight honey to a honey gastrique. I’m always confused by chefs that have hard rules for cuisine. There are always exceptions!
I would fucking destroy this. Holy shit it’s so pretty too. Simple design but gorgeous colors. Good job chef!
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Looks amazing. Whatâs in the corn hash and corn sauce?