Beer Battered Shrimp And Lobster

Beer Batter:

• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 1 tablespoon cayenne
• ½ tablespoon chili powder
• 1 tablespoon fine salt
• ½ tablespoon black pepper
• 1 tablespoon granulated garlic
• 1 tablespoon granulated onion
• 12 oz. beer or club soda

Additional:

• 1-2 pounds of 16/20 shrimp, peeled deveined
• 2-4 lobster tails, cleaned and cut in half lengthwise

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1. Heat vegetable oil to 365 degrees in a fryer or heavy bottom pot on top of the stove. Using a candy thermometer to track the temperature really makes this easier and helps to keep the temperature consistent. Have your heat on medium and let it heat slowly. Do not keep adjusting the heat up and down. Let it come up slow and steady.
2. Mix flour, cornstarch, chili powder, garlic, onion, salt, pepper and cayenne in a large bowl.
3. Pour all of the beer in at once and then mix using a whisk until smooth. Let sit for 5 minutes.
4. Dredge shrimp and lobster in batter and drop carefully in hot oil. Do not overcrowd the oil and cook in batches. If you drop too many in the oil at a time, the temperature will drop and they will not fry correctly. They will be mushy and oily. Depending on the size of your pot 5-6 pieces at time is good.
5. Cook until darker golden brown and floating. Remove from oil with a slotted spoon and let drip on a sheet pan with a rack.
6. Season right away with a fine sea salt. Larger crystals will bounce right off.  

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