1/2 cup oil for frying
1/2 onion, chopped
6 tablespoons all-purpose flour
6 shelled jalapeno pepper, seeded and chopped
1 tablespoon seasoned salt
1 1/4 tablespoons white sugar
2 eggs
1/4 cup vegetable oil
2 tablespoons garlic powder
1 whole red onion, sliced
1 lemon, juiced
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
soy sauce
1/2 teaspoon white sugar
1 tablespoon lemon zest
In a medium saucepan, heat oil over medium heat. Place onion, remaining ingredients, into the pan so they will be oil coated. Cook and stir for 3 minutes.
Heat another pan (frying spray). Place jalapeno pepper over hot oil and saute, stirring occasionally, until pepper is lightly browned. Remove from pan to the hot oil. Remove the tomatoes, onion, lemon slices, lemon juice and cinnamon. Heat mustard sauce in a medium saucepan. Allow lemon slices to cool.
Fry shrimp, lobster tails, skewered, oil palms and onion slices in oil in a large skillet, browning flipping once. Drain off grease, reserving 1/2 cup of it.
Fry shrimp from the oil in a large skillet over medium heat. Fry lobster tails and casing, removing the shells.
Heat remaining 1/2 cup oil in a large skillet over medium heat. Add garlic powder and mustard sauce. Mix together and cook, stirring frequently, for about 5 minutes, until lobster tails are no longer pink and tails are clumped. Remove lobster tails and stir in lemon juice. Rub mixture into the cooked shrimp. Top with lemon slices. Garnish with onions, serge, lemon slice, lemon slice, lemon slice and cherry.