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 tails are a delicious and luxurious seafood treat, but they can be intimidating to prepare at home. Frying lobster tails is an easy cooking method that results in tender, succulent meat encased in a crispy golden exterior. With just a few simple steps, you can achieve restaurant-quality fried lobster tails right in your own kitchen.
Ingredients You’ll Need
Fried lobster tails have a pretty short ingredient list. Here’s what you’ll need:
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Lobster tails – Look for raw, thawed lobster tails at your local fish market or grocery store seafood counter. Cold water tails like Maine lobster have the sweetest flavor and texture.
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Flour – All-purpose flour acts as a dredge for the lobster before breading. You can season it with salt, pepper, garlic powder, paprika, etc.
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Egg wash – Whisk together eggs and milk or cream to coat the lobster after dredging in flour
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Breadcrumbs – Use panko or seasoned breadcrumbs to give the coating crunch
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Oil – Peanut, vegetable or canola oil work well for frying due to their high smoke points.
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Salt and pepper – Season the flour and breadcrumbs with salt and black pepper
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Herbs and spices (optional) – Customize the coating flavor with garlic powder, paprika, cayenne, Old Bay seasoning or Italian seasoning.
Step-By-Step Instructions
Follow these simple steps for perfectly fried lobster tails every time:
1. Prepare the Lobster Tails
Rinse the lobster tails under cold water and pat dry thoroughly with paper towels. Using kitchen shears, carefully cut lengthwise through the top of the shell and meat to butterfly the tails open. Alternatively, you can leave the lobster tails uncut if you prefer.
2. Set Up Your Breading Station
- Place the flour in a shallow dish and season generously with salt, pepper and any additional spices (if using).
- In another shallow dish, whisk together the egg wash. Aim for a thin, smooth consistency.
- Place the breadcrumbs in a third dish and season with salt and pepper.
3. Bread the Lobster Tails
- Working with one lobster tail at a time, dredge it through the seasoned flour, coating all sides. Tap off any excess.
- Dip the lobster tail in the egg wash, allowing any excess to drip off.
- Finally, press the tails into the breadcrumbs until completely coated. Gently pat to help the crumbs adhere.
- Place the breaded tails on a clean plate or baking sheet until ready to fry.
4. Heat the Oil and Fry the Lobster
- Pour 2-3 inches of oil into a heavy bottomed pot or Dutch oven and heat to 350-375°F. Use a deep fry thermometer to monitor the temperature.
- Working in batches, carefully add the breaded lobster tails to the hot oil. Fry for 2-3 minutes per side, or until deeply golden brown.
- Use tongs to flip and rotate the tails while frying so they brown evenly.
- Transfer the fried lobster tails to a paper towel lined plate to drain. Lightly season with salt.
5. Serve Immediately
Fried lobster tails are best enjoyed right after frying while the coating is still crispy. Serve with melted butter, lemon wedges, cocktail sauce or remoulade sauce for dipping.
Tips for Perfect Fried Lobster Tails
- Dry the lobster tails very well before breading to prevent the coating from becoming soggy.
- Work with one lobster tail at a time when breading to keep things neat and organized.
- Discard and replace the oil once it becomes overly darkened from tail shell remnants.
- Monitor the oil temperature carefully and adjust the heat to maintain 350-375°F.
- Don’t overcrowd the pot when frying. Cook lobster tails in batches for even browning.
- Let the oil temperature recover between batches for the crispiest coating.
- resists absorbing oil better than cracker meal or cornmeal.
Common Questions
How long does it take to fry lobster tails?
Frying time will depend on the size of your tails, but plan on 2-3 minutes per side. Fry until the coating is a deep golden brown.
What type of oil is best for frying lobster tails?
Look for oils with high smoke points above 400°F like peanut, vegetable, canola or sunflower oil. Avoid olive oil as it can impart strong flavor.
Can I bake the lobster tails instead of frying?
Yes, breaded lobster tails can be baked at 400°F for 12-15 minutes. However, frying provides the crispiest texture.
What temperature should the oil be for frying lobster tails?
Aim to maintain the oil between 350-375°F. Use a deep fry or candy thermometer to monitor it.
How can I tell when the lobster tails are done frying?
The coating will turn a deep golden brown and the lobster meat will become opaque and white throughout when fully cooked.
Frying your own lobster tails is easier than you think! With a simple breading procedure and constant oil temperature, you can achieve crunchy, golden brown fried lobster worthy of a high-end seafood restaurant. Impress your guests or indulge in the ultimate surf and turf dinner by pairing fried lobster tails with steak.
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?.
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.