I’ve only had fried lobster tails once in my life and recently I have been having flash backs to how good it was. Plus, I don’t have too many fried seafood recipes so this is perfect to add to my repertoire for you all to enjoy! The cooking method I chose for this fried lobster tails recipe is fairly simple and similar to my Fried Oyster’s. Both are a true delicacy for my seafood lovers! I’ve also added a lemon and garlic aioli for dipping. The creamy, rich texture and garlicky flavor of the aioli pairs well with the crispy, savory notes of the fried lobster. The aioli enhances the taste without overpowering it.
Why you’ll love this deep fried lobster tails recipe:
- Perfect to add to a mixed fried seafood platter.
- Versatility, add fries or eat in a taco.
- Easy to eat compared to whole lobsters
- Juicy and tender meat with a crispy exterior
- Rich and savory flavor
- Fried lobster tails can be served with hot sauce, ketchup, regular or garlic aioli, or garlic butter sauce.
What are some frequently asked questions:
Can I double coat the lobster tail meat in the egg wash?
This is possible and it will create a thicker and crispier texture.
How can I store this recipe?
You can place leftover fried lobster tails in an airtight container in the refrigerator for up to 2-3 days. It is also store the lobsters in the freezer, however, it is important that it is stored in an airtight container to avoid freezer burn.
Ingredients for this simple recipe:
Lobster tails – main ingredient; sweet and tender flavor
Buttermilk – Used as a marinade which helps the flour and seasonings adhere better to the lobster.
Egg – Binding agent for flour and lobster.
Onion powder – Mild and savory flavor and compliments the garlic powder in this recipe.
Garlic powder – Balances the sweetness of the lobster. Adds a mild and savory flavor.
Thyme – Herbal and floral notes.
Paprika – Adds a touch of smokiness.
All-purpose flour – Coating of the fried lobster and ensures a crispy texture.
Cornstarch – Mixed with flour, absorbs moisture from the protein and creates an extra crispiness.
Old bay seasoning – Adds a bold and zesty flavor
Lemon wedges, optional – Adds a fresh, acidic brightness that pairs well with the richness of the fried lobster.
Steps on how to Butterfly the lobster (Photos below):
Using a pair of kitchen shears, grab the sides of the lobster shell very carefully.
Next, cut the top of the shell.
Be careful not to cut the lobster meat as you separate the shell.
As you cut, you may start to grab the sides of the lobster a little tighter, be careful and you may injure yourself. It may help to use a shucking cloth or gloves for assistance.
Once you have cut the top of the lobster shell, flip over and cut underneath the tail just as you did with the top.
Separating the lobster meat from the bottom and sides its shell will be easy at this point.
Once lobster meat is removed, cut the lobster meat in half. If you notice any lobster shell residue, rinse the lobster meat with water.
Brief Instructions:
Obtain 4 6-8oz clean fresh tails.Butterfly and clean the lobster tails with water to remove any shell residue. Afterwards, drizzle with olive oil; season the lobster tails and set aside.
In a medium mixing bowl, whisk together buttermilk and egg. Coat seasoned lobster tails in the buttermilk mixture and let it marinade in the refrigerator for 20 minutes.
As you wait for the lobster meat to marinate, prepare your dry mixture for deep frying. Add all purpose flour and cornstarch into a medium or large bowl. Whisk in dry seasoning.
Next prepare the setup for deep frying. In a large pot, heat 3 cups of oil to 360 Fahrenheit. Make sure you have enough oil to submerse the lobster tail.
As oil is heating, coat lobster tails in flour mixture. Place lobster tails in the hot oil and cook until golden brown on all sides. This should take about 3-4 minutes.
Once fried tails are brown, remove and place on a wire rack. Serve with a few lemon wedges and garlic aioli. Enjoy!
For more detailed instructions for this recipe, review the full recipe card below.
Fried Lobster Tails
This fried lobster tails recipe is a delicacy!
Ingredients
- 4 6-8 oz lobster tails
- Old bay seasoning
- 1 tsp fresh thyme
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- Olive oil, drizzle
- 1 1/2 cup all-purposes flour
- 1 cup cornstarch
- 1 egg
- 1 1/2 cup buttermilk
- Vegetable oil or peanut oil for frying
Instructions
- Obtain 4 6-8oz clean fresh tails. Ensure lobsters are dry by patting down the fresh lobster with a paper towel.
- Butterfly the lobster tails using a pair of kitchen shears. Be sure to cut the top and underneath the lobster tail so that the lobster meat removes easily from the shell.
- Once lobster meat is removed, cut the lobst meat in half.
- Remove and excess shell residue by rinsing off the lobster meat with water. Once you removed any shell bits, pat to dry with a paper towel.
- Next drizzle with olive oil; season the lobster tails and set aside.
- In a medium mixing bowl, whisk together buttermilk and egg.
- Coat seasoned lobster tails in the buttermilk mixture and let it marinade in the refrigerator for 20 minutes.
- As you wait for the lobster meat to marinate, prepare your dry mixture for deep frying.
- Add all purpose flour and cornstarch to a mixing bowl. Whisk in dry seasoning. Set aside.
- Next prepare the setup for deep frying.
- In a large pot or dutch oven, heat vegetable or peanut oil to 360 Fahrenheit.
- As oil is heating, coat lobster tails from the refrigerator and in flour mixture.
- Place lobster tails in the hot oil and cook until golden brown on all sides.
- Once fried tails are brown, remove and place on a wire rack.
Notes
Note 1: You may use vegetable oil or peanut oil, however, I used peanut oil in this recipe.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 466Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 178mgSodium: 504mgCarbohydrates: 41gFiber: 1gSugar: 2gProtein: 50g
This is an estimate and may not be 100% accurate.