Last weekend David & I were at the Venetian, and tried a fried lobster tail on a stick. It was absolutely delicious, but not really realistic at $17 per lobster tail. David decided he was going to make them at home, and see if they lived up to the ones at the Venetian. I won’t lie, I definitely like David’s beer battered lobster tails even more. Especially with some lemon and butter. David started out by heating oil in a pan, and then he tackled taking the lobster tails out of their shells. While David tackled the shells, he had me mix cornstarch, flour, parsley, salt, garlic powder, and half…