People really liked the Fried Lobster Tails that I had as a daily special when I worked in a restaurant. Served with cocktail or tartar sauce or if you’re throwing caution to the wind, melted butter.
A lot of people love lobster, and frying those cute little tails is a great way to eat them.
Let’s start by gathering the simple ingredients we need to make my Fried Lobster Tail Recipe. In Chef Speak this is called the Mise en Place which translates into Everything in its Place.
Getting your ingredients ready ahead of time not only speeds up the cooking process but also makes sure you have everything you need to make the dish.
When looking for lobster tails, cold-water lobster is always preferable to warm water lobsters. Cold water lobster has more flavor, is sweeter and more tender.
The lobster tails need to be defrosted first, and then they need to be carefully cut in half with a chef’s knife or kitchen shears.
**Season the all purpose flour with sea salt and black pepper. You can add onion powder, garlic powder, or Old Bay seasoning to the flour to add additional flavor.
Lobster is a luxurious and decadent seafood that is often enjoyed steamed, boiled, grilled or baked. However, fried lobster is also a popular preparation that results in a crispy golden exterior with sweet, tender lobster inside. Frying lobster may seem intimidating, but it’s actually quite easy to make this restaurant-quality dish at home with minimal ingredients and equipment.
An Overview of Frying Lobster
Frying lobster refers to coating pieces of lobster meat in a batter or breading and then frying them in hot oil until golden brown and crispy on the outside. This cooking method seals in the natural juices and flavors of the lobster while providing a texturally pleasing contrast between the crunchy exterior and the moist flaky interior.
Lobster can be fried as whole tails, tail pieces or claws The meat is often cut into chunks or bite-sized pieces to ensure even cooking Fried lobster is classically served with drawn butter, lemon wedges and parsley for dipping and seasoning.
When properly executed, fried lobster emerges from the hot oil with a delicate, crisp coating enveloping sweet chunks of briny lobster meat. The contrast in textures is highly appealing, and the simple preparation allows the natural flavor of the quality seafood to shine.
Benefits of Frying vs Other Cooking Methods
Frying is a quick cooking method that yields highly flavorful results. The hot oil rapidly sears the exterior of the lobster, trapping moisture and seasoning inside the pieces. This cooking technique adds crunch and oomph to an otherwise delicate protein.
Frying also evenly cooks lobster meat while leaving the interior tender, moist and juicy. The batter or breading mixture adheres nicely to lobster chunks, providing coating coverage you can’t achieve with grilling or broiling.
Finally, fried lobster offers versatility in serving. It can be a passed appetizer, plated entrée, addition to seafood platters, topping for salads and more. Crispy fried lobster even makes excellent taco or po’ boy fillings.
How to Choose Lobster for Frying
The best lobster for frying is fresh raw lobster tails and claws. Look for tails that are translucent white at the thinner end, not cloudy or yellowing. The tails should smell like fresh ocean water, not fishy or ammonia-like. Flex the tail to ensure it feels firm, not mushy.
Many grocery stores sell raw lobster tails that have been previously frozen. These work well for frying too as long as they are thawed according to package instructions before use. Avoid pre-cooked lobster tails, as they will overcook and become rubbery when fried again.
Claw meat can be used if shelled from live lobsters or purchased pre-shelled. Some specialty markets even sell claw meat specifically for frying.
When buying whole live lobsters to extract the meat yourself, choose active, lively lobsters that quickly curl their tails under when picked up. Avoid any with black spots or limp, sagging bodies.
How to Prepare Lobster for Frying
If using raw lobster tails, start by using kitchen shears to cut through the top of the shell down the center. Spread the shell open, keeping the bottom attached. Remove the lobster meat, keeping it in one piece. Rinse the meat and pat very dry. Slice the meat lengthwise into medallions about 1/2 inch thick.
For claws, use a mallet or shell cracker to crack the shells. Remove the meat, rinse and pat dry. Cut the claw meat into bite-sized pieces.
Refrigerate the prepared lobster meat until ready to bread and fry. This helps the breading adhere better.
Batter Vs Breading For Fried Lobster
You can coat your lobster in batter or breading – here’s how to choose:
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Batter – A thin, liquid mixture like beer batter or tempura batter. Creates a thin, delicate crust that crisps up in the oil. Highlights the flavor of the lobster.
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Breading – A dry mixture like seasoned flour, panko or cornmeal. Adheres to the lobster to provide a thicker, crunchier coating. Provides more texture contrast against the soft meat.
For lighter fried lobster appetizers, opt for a thin batter. For heartier main courses, go for a breading. Whichever you choose, coat the lobster pieces just before frying for maximum adherence.
How to Fry Lobster Like a Pro
Follow these tips for perfectly fried lobster at home:
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Use a thermometer – Invest in a deep fry or candy thermometer. This allows you to precisely control your oil temperature for even cooking. Heat oil to 350-375°F for frying lobster.
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Choose a neutral oil – Opt for refined peanut, vegetable or canola oil. Their high smoke points and neutral flavors allow the lobster flavor to shine.
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Work in batches – Don’t crowd the pan. Fry lobster in small batches to maintain oil temperature.
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Prevent sticking – Dredge oiled lobster pieces in the dry ingredients first, then wet batter to help crust adhere evenly.
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Rest on a rack – Drain fried lobster on a wire rack over a rimmed baking sheet before serving.
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Keep it hot – Hold fried lobster in a 200°F oven on a wire rack set over a baking sheet if not serving immediately.
Easy Recipes for Fried Lobster
These straightforward recipes result in flawless fried lobster using simple techniques and ingredients:
Beer Battered Fried Lobster Tails
- Marinate raw lobster tail medallions in buttermilk
- Toss in seasoned flour
- Dip in beer batter
- Fry in peanut oil for 2-3 minutes
- Sprinkle with fresh parsley
Crispy Fried Lobster Tacos
- Toss raw lobster chunks in cornmeal mixture
- Fry in canola oil about 1 1/2 minutes per side
- Put lobster in warmed corn tortillas
- Top with shredded cabbage, pico de gallo and chipotle crema
Panko Breaded Fried Lobster Claws
- Brine shelled claw meat in salt water for 30 minutes
- Toss in flour, egg wash, then panko bread crumbs
- Fry 3-4 minutes until golden brown
- Serve with lemon wedges and drawn butter
Tips for the Best Results
- Use claw meat or tail shells to make lobster stock for dipping sauces
- Slice garlic thinly and fry it in the oil until golden before adding lobster for flavor
- Fry a test piece first to check breading adhesion and oil temperature
- Remove lobster from oil just before it appears done to account for carryover cooking
- Let oil fully reheat between batches to maintain proper frying temperature
- Serve immediately for hottest and crispiest fried lobster
Make Your Favorite Fried Lobster At Home
Crispy fried lobster might seem intimidating but it’s easy to make restaurant-quality fried lobster in your own kitchen. Follow the tips here for selecting, preparing and frying lobster and you’ll have golden, crunchy, juicy fried lobster ready in no time. Now go forth and fry!
Do I have to Fry the Lobster Shell?
No, you don’t. You could freeze the shells before cooking them and use them the next time you make lobster sauce or seafood stock. Just bread and fry the lobster meat.
The reason I include the shells is simply for the visual impact. Lobster meat by itself is small and isn’t as impressive without the shell. Remember that people eat with their eyes so looking good is as important as tasting good.
Next dip lobster tails into the egg wash. Completely coating the lobster and shell in the liquid.
Chef Dennis Tips for Home Frying
When you fry foods, the oils you use need to have a high smoking point. *Smoking point is the temperature it takes for the oil to start to break down and smoke.
I like to fry food in vegetable oil, canola oil, peanut oil, sunflower oil, safflower oil, corn oil, or sunflower oil. My oil of choice is corn oil for home frying and canola in professional kitchens.
Make sure you have enough oil in the pot to fully submerge the food you are frying. Leave enough room for the food you’re frying with an extra few inches at the top for safety. You don’t want to get burned or make a mess with the hot oil that will bubble.
Never add liquid to the fryer, and keep a Kitchen fire extinguisher (rated for oil) nearby.
For most deep-fried recipes, you’ll want to heat your oil to 350 – 375 degrees F. Use a long-stem thermometer to check the temperature of the oil. If you’re cooking in batches, make sure to give the oil time to recover before adding more food.
Drain the fried food on baking racks over sheet pans (or baking sheets) or on a paper towel. Allowing fried food to drain removes much of the fat associated with deep-frying. As long as the oil is hot enough, most of the fat will stay on the outside of the food and not go inside.
If you filter the oil and get rid of the stuff that sinks to the bottom, you can use it again. Using big coffee filters in a stainless steel strainer will work. Just make sure the oil has cooled to a temperature you can safely handle it at.
If you’re serious about home frying, I suggest the T-Fal Deep Fryer. It’s the one I use at home for any deep-fried foods.
Now that’s a plate full of deliciousness! And definitely a show-stopper. Wouldn’t you like to sit down to a plateful of these fried lobster tails?.
How to make the BEST Crispy Fried Lobster | Red Lobster’s Leaked Recipe shh
Can you fry lobster in a frying pan?
Yes, if you prefer a healthier alternative to deep-frying, you can opt for shallow frying or pan-frying the lobster. Simply heat a small amount of oil in a frying pan and cook the lobster pieces until they turn golden brown and the meat is cooked through.
Is frying with olive oil ok?
Yes, olive oil and extra virgin olive oil have a smoke point of 190-207 degrees Celsius. This higher smoke point makes olive oil safe for frying without potentially creating harmful smoke and carcinogens.
Can you fry a lobster shell?
Served with cocktail or tartar sauce or if you’re throwing caution to the wind, melted butter. Lobster is a favorite with many people and frying those sweet little tails is a delicious way to enjoy them. Do I have to Fry the Lobster Shell? How do I make an Egg Wash?
How do you eat fried lobster?
Place the fried lobster pieces on a plate lined with paper towels to drain excess oil. Serve your masterpiece with lemon wedges, tartar sauce, or melted butter for dipping. For an extra crispy texture, you can double dip the lobster by repeating the battering process.