Crispy Fried Calamari with Grilled Lobster Tail

Presented by Ben Smith

Ingredients:

1 lb calamari rings, cleaned

2 lobster tails

1 cup all-purpose flour

1/2 cup cornstarch

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

1 egg, beaten

1 cup panko breadcrumbs

1/2 cup buttermilk

Olive oil for frying

Fresh lemon wedges for garnish

Fresh greens (for the side salad)

Instructions:

Prepare the calamari:

In a shallow bowl, combine flour, cornstarch, garlic powder, paprika, salt, and pepper.

Dip the calamari rings into the buttermilk, then coat them evenly with the flour mixture. Set aside.

In a separate shallow dish, place panko breadcrumbs.

Fry the calamari:

Heat a large pan with olive oil over medium-high heat.

Once the oil is hot, dip the calamari rings into the panko breadcrumbs and fry in batches for 2-3 minutes, or until golden brown and crispy. Remove from the oil and set aside on a paper towel-lined plate.

Grill the lobster tails:

Preheat the grill to medium-high heat.

Split the lobster tails in half lengthwise, drizzle with olive oil, and season with salt and pepper.

Grill the lobster tails for 4-5 minutes, or until the meat is opaque and slightly charred. Slice into medallions.

Assemble the dish:

Plate the crispy fried calamari and top with the grilled lobster tail slices.

Garnish with fresh lemon wedges and serve with a small side salad of fresh greens.

Serve:

Serve immediately and enjoy the crispy, luxurious combination of calamari and lobster!