Fried lobster is a show-stopping dish that combines a crispy coating with succulent lobster tails. Perfect for a family meal or entertaining guests, this recipe is both delicious and impressive.
If you love fried seafood recipe, you may also love our Fried Calamari Recipe, Fried Lobster, or these Fried Grouper Cheeks.
Fried lobster is a seafood dish where lobster tails are coated in a seasoned flour and cornmeal mixture and then deep-fried to perfection.
This method of preparation brings out the natural sweetness of the lobster meat while adding a delicious crunch. Originating from coastal regions, fried lobster has become a favorite seafood dish in many homes.
If you like this seafood recipe, you may also love our Bay Scallops with Pasta and Lemon Garlic Sauce or our Baked Crab Cakes.
Why We Love This Recipe
- Deliciously Crispy Coating: The perfect combination of flour and cornmeal creates an incredible crunch.
- Simple Ingredients: Uses basic pantry staples and fresh lobster tails.
- Quick Cooking Time: Ready in just 20 minutes, perfect for a fast meal. Just like these Oven Baked Snow Crab Legs with Cajun Garlic Butter.
- Impressive Presentation: A show-stopping dish that's sure to wow your guests.
Key Ingredients
- Florida Lobster Tails: Fresh, sweet, and tender lobster tails sourced from the warm waters of Florida.
- All-Purpose Flour: Provides the base for the crispy coating.
- White Cornmeal: Adds extra crunch and texture to the batter.
- Eggs: Used for coating the lobster tails to help the seasoned flour mixture adhere.
- Paprika: Adds a mild sweetness and vibrant color to the seasoning mix.
- Garlic Powder: A touch of subtle garlic flavor into the batter.
- Cayenne Pepper: Adds a hint of heat, adjustable to taste.
- Salt and Black Pepper: Essential seasonings to enhance overall flavor.
- Peanut Oil: Ideal for frying due to its high smoke point and neutral flavor.
- Lemon Wedges: Serve as a zesty garnish.
- Melted Butter: Perfect for dipping the fried lobster, adding a rich, buttery flavor.
A full ingredient list with exact measurements can be found in the recipe card below.
How to Select Lobster Tails
- Look for lobster tails with a firm texture and a slightly translucent appearance.
- Avoid tails with any gray discoloration or strong odor, as these indicate spoilage.
- Fresh lobster tails should have a mild, briny scent.
How to Make the Ultimate Fried Lobster Tails
STEP ONE: Prepare the Lobster Tails for Frying
Using kitchen shears, carefully cut along the top of the lobster tails, through the shell, but leave the last portion attached to the tail fan. This will allow you to easily access the meat connected to the shell.
Gently remove the lobster meat from the shells, ensuring you keep it attached to the tail fan. Remove any unwanted parts from the meat.
STEP TWO: Prepare the Dredging Mixture
In a bowl, combine the all-purpose flour, white cornmeal, paprika, garlic powder, cayenne pepper, salt, and black pepper. Mix well to create your seasoned dredging mixture.
STEP THREE: Coat the Lobster Tails
Dip the lobster tails into the beaten eggs, allowing any excess to drip off. Dredge them into the seasoned flour and cornmeal mixture, ensuring they are evenly coated.
STEP FOUR: Fry the Lobster Tails
Heat peanut oil in a deep fryer or a large, deep skillet to 350°F (175°C). Carefully place the lobster tails into the hot peanut oil. Fry until they turn golden brown and the meat is cooked through, about 4-5 minutes. Ensure the lobster meat reaches an internal temperature of 140°F (60°C).
Use a slotted spoon to remove the fried lobster tails from the oil and let them drain on paper towels.
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Substitutions & Variations
- Lobster Tails: Substitute with shrimp or crab claws for a different seafood experience.
- Peanut Oil: Use another high smoke point oil as an alternative.
- Cayenne Pepper: Use paprika as a milder substitute.
- Flavor: Add Old Bay seasoning.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Ensure the oil is hot enough before frying to get a crispy coating.
✔️ DO Serve immediately for the best taste and texture.
❌ DO NOT Overcrowd the fryer. Keep the oil a consistent temperature for even frying.
Storage
Store any leftover fried lobster in an airtight container in the refrigerator for 1-2 days.
Recipe FAQs
Yes, but make sure to thaw them completely before cooking.
The best way to thaw frozen lobster tails is to place them in the refrigerator overnight. If you're in a hurry, seal them in a plastic bag and submerge them in cold water, changing the water every 30 minutes until thawed.
The lobster meat should be opaque and firm, with an internal temperature of 140°F (60°C) in the thickest part of the tail.
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📖 Recipe
Fried Lobster
Equipment
- Kitchen shears
- Mixing bowls
- Deep fryer or Dutch oven
- Slotted spoon
- Paper towels
Ingredients
- 4 medium Florida lobster tails (5 to 6 ounces each)
- 1 cup all-purpose flour
- ½ cup white cornmeal
- 2 large eggs beaten
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne pepper adjust to taste
- salt and black pepper to taste
- peanut oil for frying
- lemon wedges for serving
- melted butter for serving
Instructions
- Using kitchen shears, cut through the top of each lobster shell lengthwise, stopping just before the tail fan. Carefully loosen the lobster meat from the shell while keeping it attached at the tail end. Remove any unwanted parts and pat the lobster tails dry with paper towels.
- In a shallow bowl, whisk together the flour, white cornmeal, paprika, garlic powder, cayenne pepper, salt, and black pepper. Place the beaten eggs in a separate bowl.
- Dip each lobster tail into the beaten eggs, allowing any excess to drip off, then coat evenly in the seasoned flour and cornmeal mixture. Press gently so the coating adheres to the lobster meat.
- Heat peanut oil in a deep fryer or large heavy-bottomed skillet to 350°F. Carefully lower the lobster tails into the hot oil without overcrowding the pan.
- Fry for 4 to 5 minutes, or until the coating is crisp and golden brown and the lobster meat is opaque and cooked through to 145°F internally.
- Transfer the fried lobster tails to a paper towel-lined plate or wire rack to drain briefly. Serve immediately with lemon wedges and melted butter.
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Notes
- Maintain a consistent oil temperature of 350°F for even frying and a crisp coating.
- Press the flour-and-cornmeal mixture gently onto the lobster so the coating adheres well during frying.
- Fry in batches to keep the oil temperature from dropping too low.
- Remove the lobster as soon as the meat turns opaque to keep it tender and juicy.
Shanna says
Out of this world!
Jami Powell says
Awesome! Glad you liked it, Shanna. 🙂