Dive Southern Coastal Kitchen’s Southern Fried Lobster Roll

INGREDIENTS

• 5-6 ounces lobster tail
• ½ cup buttermilk
• 1 ounce hot or buffalo sauce
• 4-inch hoagie bun/roll
• ½ cup seafood breading
• 2 ounces melted butter
• 4 ounces slaw (below)
• 2 ounces of spicy aioli

Directions

Remove the shell of the lobster tail by cutting down the back, prying the shell from the lobster and placing in a bowl. Pour the buttermilk and hot sauce over the lobster tail and roll the lobster in the buttermilk wash. Place the seafood breading in a mixing bowl. Take the lobster tail and roll it in the seafood breading, evenly covering all sides. Heat oil to 350 degrees then place the breaded lobster tail in the oil and cook for two minutes, until golden brown and internal temp is over 145 degrees. Cut the hoagie roll lengthwise, leaving it together on one side. Spread butter along the insides and toast.

For the slaw, mix 1 bag of shredded cabbage with ¼ cup vinegar. Let it sit for 20 minutes. Then, add ¼ cup mayo, ½ cup sugar and a dash of salt and pepper and mix thoroughly.

To plate, place the fried lobster tail on the buttered toasted bun. Pour the melted butter over the fried lobster tail. Top with slaw and drizzle your favorite spicy aioli over the top.

Details: 135 Reinhardt College Pkwy., Ste. 1, divesoutherncoastalkitchen.com