Escovitch LobsterPublished Jun 28, 2010
- 1 Cup vegetable oil
- 6 lobster tails, shelled
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon white sugar
- 1 teaspoon onion salt
- 1 teaspoon garlic salt
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon cornstarch
- 1 ½ cup milk
- 3 eggs (beaten)
- 1 cup white Vinegar (For Escovitch Sauce)
- 1 cup water (For Escovitch Sauce)
- 2 table spoons vegetable oil (For Escovitch Sauce)
- 1 table spoon sugar (For Escovitch Sauce)
- 2 Onions (For Escovitch Sauce)
- 4 Scotch Bonnet Peppers (For Escovitch Sauce)
- 20 pimentos seeds (For Escovitch Sauce)
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- In a bowl combine the flour, thyme, sugar, salt, black pepper, onion salt, garlic salt, paprika and cornstarch together in a small bowl.
- Combine the egg and milk in another bowl. Beat well.
- Place oil in a frying pan/sauce pan. Enough to fry one side of the lobster. Please note that this is not a deep fry of the lobster.
- Cut the lobster tails in the bite size pieces.
- Dip in the lobster tail pieces in the egg mixture then the flour mixture.
- Heat the oil to 400 degrees and place the lobster tail pieces in the frying pan/sauce pan
- Fry crisp until golden brown. Turn down the heat as necessary.
- Turn other side and fry crisp until golden brown.
- Set the lobster tail pieces aside in a dish
- Slice onions, scotch bonnet pepper (For Escovitch Sauce)
- Combine the vinegar, water, 2 table spoons sugar and oil in a small pot (For Escovitch Sauce)
- Place on stove and boil. (For Escovitch Sauce)
- Place onions, scotch bonnet pepper, and pimento in the pot (For Escovitch Sauce)
- Boil contents on stove for approx. 5 min. Be careful of your eyes burning if contents are overheated. (For Escovitch Sauce)
- Pour contents on the fried lobster tails
- Serves 6
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