Indulge this summer at McCormick & Schmick's Charlotte Uptown. Executive Chef Chris Morris stopped by WBTV News Saturday Morning to share June specials at the restaurant. For more information, click here.
Recipe: Lobster Tails
1 ea. Lobster Tail (5-6 oz.)
As Needed Buttermilk
As Needed Fry Flour
1 oz. (v) Lemon Tabasco Aioli
1 oz. (v) Lobster Bisque
1 ea. Lemon Wedge
1/8 tsp. Parsley, chopped
•Remove tail meat from lobster shell and cut into 1/2" pieces
•Place diced lobster tail meat in a mixing bowl and toss with buttermilk to coat.
•Dust lobster meat in fry flour in wire basket to coat.
•Cook in a 350-degree fryer until golden brown (approx. 2 minutes)
•Place the lobster tail shell in a 350-degree fryer and cook until it turns bright red (approx. 30 to 45 seconds)
•Open up the top of the lobster tail shell then place on the plate and mound the lobster bites high in the shell
•Place a side cup of lemon Tabasco aioli and a side cup of lobster bisque
•Squeeze lemon wedge and sprinkle chopped parsley over lobster bites