One on One


One on One


Tia Mowry's Quick Fix


New Soul Kitchen

Source: CLEO TV

Chef Jernard makes deep-fried lobster tail. Check out the recipe below. Plus, add his sweet potato grits recipe with this dish.


  • Canola oil for frying
  • 4 lobster tails removed from shells and cut up into chunks
  • ½ cup panko bread crumbs
  • 1 stick butter
  • 1 tablespoon creole seasoning
  • Juice of 1 lemon
  • 1 teaspoon dried parsley
  • .
  • 1 cup flour
  • 1 tablespoon cornstarch
  • 1 1/2 cup seltzer water
  • 1/2 teaspoon salt
  • Cracked black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder


  1. In a large mixing bowl add all tempura ingredients and mix well. Set aside.
  2. Cut the lobster tail down the middle and remove meat. Cut the meat into big bite-sized chunks.
  3. Heat the oil to 350 degrees.
  4. Dip the lobster into the tempura batter coating well. Sprinkle the panko over top of the lobster.
  5. Deep fry a few pieces at a time for 3-4 minutes. Don't overcrowd and make sure the grease is hot. It should be about 350 degrees.
  6. Remove lobster to a plate lined with a paper towel.
  7. Melt butter in a small saucepan
  8. Add creole seasoning, 1 teaspoon of parsley, and squeeze one half of a lemon into the pan.
  9. Bring mixture to a simmer and pour over lobster and sweet potato grits (see the recipe for sweet potato grits).