Crispy Fried Calamari With Grilled Lobster Tail

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:

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

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

3. In a separate shallow dish, place panko breadcrumbs.

Fry the calamari:

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

5. 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:

6. Preheat the grill to medium-high heat.

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

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

Assemble the dish:

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

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

Serve:

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