Coconut Cracked Crawfish | #BodinePot

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk reduces calories while maintaining creaminess.

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat breadcrumbs add fiber without sacrificing texture.

crawfish

🥗Healthier: shrimp

💰Cheaper: crab meat

Shrimp is lower in calories and crab meat is often more affordable.

flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is gluten-free but may be more expensive.

Introduce the recipe and explain the context of using lobster instead of crawfish.

Show the lobster tails and explain their size and quality.

Crack the lobster tails open and remove the meat, including the digestive tract.

Cut the lobster meat into bite-sized pieces.

Season the lobster meat with ignite gold pepper flakes and old bay seasoning.

Add half a lemon's juice to the lobster and mix well.

In a separate bowl, combine heavy cream and a capful of white vinegar to create a buttermilk substitute.

Marinate the lobster in the buttermilk mixture for about an hour in the refrigerator.

Prepare the flour mixture by adding half a tablespoon of onion powder and a pinch of salt.

Dredge the marinated lobster pieces in the flour mixture, then in the egg, and finally coat with coconut pieces.

Heat oil in a pot and check the temperature using a chopstick for bubbling.

Fry the lobster pieces in the hot oil, adjusting the heat as necessary to prevent splattering.

Remove the lobster from the oil when golden brown and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens