Deep Fried Lobster Tails by Chef Jernard

Instructions

1. In a large mixing bowl add all tempura ingredients and mix well. Set aside.
2. Cut the lobster tail down the middle and remove meat. Cut the meat into big bite-sized chunks.
3. Heat the oil to 350 degrees.
4. Dip the lobster into the tempura batter coating well. Sprinkle the panko over top of the lobster.
5. Deep fry a few pieces at a time for 3-4 minutes. Don't overcrowd and make sure the grease is hot. It should be about 350 degrees.
6. Remove lobster to a plate lined with a paper towel.
7. Melt butter in a small saucepan
8. Add creole seasoning, 1 teaspoon of parsley, and squeeze one half of a lemon into the pan.
9. Bring mixture to a simmer and pour over lobster and sweet potato grits (see the recipe for sweet potato grits).