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Old 06-22-2009, 10:01 PM
 
Location: On the plateau, TN
15,203 posts, read 9,840,027 times
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Looking for resturants that serve french fried lobster tails in the Charlotte - Concord area.....

Thanks
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Old 06-23-2009, 07:35 AM
 
Location: Crown Town
2,742 posts, read 5,654,053 times
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Bonterra in Dillworth/South End...

Web site: Bonterra Dining and Wine Room - Charlotte NC
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Old 06-23-2009, 07:37 AM
 
Location: weddington
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What is a french fried lobster tail? It sounds yummy.
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Old 06-24-2009, 09:35 AM
 
Location: Ayrsley
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One of the things I love about the south....they'll fry anything down here!
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Old 06-24-2009, 09:38 AM
 
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That sounds different.
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Old 06-24-2009, 09:40 AM
 
Location: On the plateau, TN
15,203 posts, read 9,840,027 times
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Quote:
Originally Posted by Tober138 View Post
One of the things I love about the south....they'll fry anything down here!
Fry it....or BBQ it....even roadkill.....
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Old 06-24-2009, 09:43 AM
 
Location: Raleigh, NC
3,370 posts, read 8,545,419 times
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I was watching a new episode of "Diners, Drive-Ins and Dives" on The Food Network last night. He was at a long-time restaurant in Miami that serves Cuban-style seafood. Everything they do is fried. And one of the items he showed how to do was a fried lobster tail.

He used a Florida (i.e. warm-water) lobster (interestingly, these don't have claws like a Maine lobster does), the tail meat was removed, dipped in flour, and then in a batter which consisted of spices and lots of ketchup and egg yolks. They were then deep-fried and served on a plate with hushpuppies, much like you would serve fried clams or scallops.

Interestingly, their hushpuppies are made entirely out of black-eyed peas.
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Old 06-24-2009, 03:55 PM
 
Location: On the plateau, TN
15,203 posts, read 9,840,027 times
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Quote:
Originally Posted by superk View Post
I was watching a new episode of "Diners, Drive-Ins and Dives" on The Food Network last night. He was at a long-time restaurant in Miami that serves Cuban-style seafood. Everything they do is fried. And one of the items he showed how to do was a fried lobster tail.

He used a Florida (i.e. warm-water) lobster (interestingly, these don't have claws like a Maine lobster does), the tail meat was removed, dipped in flour, and then in a batter which consisted of spices and lots of ketchup and egg yolks. They were then deep-fried and served on a plate with hushpuppies, much like you would serve fried clams or scallops.

Interestingly, their hushpuppies are made entirely out of black-eyed peas.
The biggest mistake is to over cook the tails.....

I know a place outside Atlantic City where they are reasonable and sooooo good.....
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Old 06-24-2009, 04:50 PM
 
Location: Charlotte NC
1,077 posts, read 2,067,312 times
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what makes them 'french' fried, and not just fried?
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Old 06-24-2009, 05:29 PM
 
Location: On the plateau, TN
15,203 posts, read 9,840,027 times
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Quote:
Originally Posted by eman1200 View Post
what makes them 'french' fried, and not just fried?
Good question....maybe relates to using batter (beer batter is to die for)....

I had fried shrimp in Virginia one time......plain shrimp with the shells on cooked in oil.....
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