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!
