Flashy and Fried

Executive chef Rick Diadone batters the huge (eight to 10-ounce) South African Rock Lobster tail using a tempura batter and Shula’s seasoning salt before flash frying for two to three minutes.

One cut reveals the thick, golden tail is white as snow inside. One taste shows a soft and moist lobster full of flavor. It is served with its classic melted butter and a remoulade sauce for dipping.  Yet this “surf” needs nothing—not even turf.  

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