This is one of my crazy ideas some people would serve it over grits but I hate grits.  I have never have had grits I have liked.  I have had it at Emeril’s in New Orleans and other great places.  So I served it over hash browns which I like.

2 1/4 lobsters
1/2 cup rice flour
1/4 cup ap flour
1 cup canola oil
8 oz lager beer
1/2 teaspoon old bay seasoning
1/2 teaspoon cayenne pepper

Sauce
3 tablespoon butter
3 tablespoon rice flour
1/2 cup shrimp stock
1/4 cup white wine
1/4 cup lemon juice
3 oz capers
1/4 cup parsley

I use the pour over method
Place live lobster in a shallow baking dish that will allow full water coverage.

In a large pot mix 4 quarts of water and 1/2 cup of white vinegar bring to a boil pour over lobsters let sit for 4 minutes to steep. Let cool until its cool enough to handle. Remove the lobster meat place in an ice bath to stop cooking.
Mix flours, cayenne, old bay, and beer

Heat oil to 340 degrees.

Dip lobster meat in batter and fry
Turn after 2 minutes
Drain in paper towel

Sauce

Melt butter in 9 inch skillet
Add flour stirring constantly cook for 4 minutes to cook out flour taste.
Add shrimp stock
Add wine and lemon juice
Add capers
Add parsley

Serve over lobster and the hash browns