Celebrating summer with sizzling meals starts with tender, juicy cuts of meat that take center stage when dining on the patio or firing up the grill.
1 tablespoon minced flat leaf Italian parsleysalt, to taste2 brioche bunsTo make pimento remoulade: In small bowl, mix mayonnaise, pimentos, mustard, pickles, pepperoncino, paprika, garlic powder, black pepper, lemon juice and hot sauce until well-incorporated. Season with salt, to taste.
In medium bowl, whisk flour, ¼ teaspoon salt, ¼ teaspoon pepper, garlic powder and smoked paprika until well-incorporated. Set aside.In third medium bowl, whisk potato chips, panko breadcrumbs and parsley until well-incorporated. Set aside. Toss halved lobster tails in flour mixture first, egg mixture second and potato chip mixture third, coating thoroughly.
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