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.
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.
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.
- Impressive Presentation: A show-stopping dish that's sure to wow your guests.
If you like this seafood recipe, you may also love our Fried Grouper Cheeks or our Baked Crab Cakes.
Jump to:
- What Ingredients Will You Need?
- Instructions
- What Are Some Good Substitutions?
- How Can You Change This Recipe Up?
- What Kitchen Equipment Is Best?
- How Should You Store This?
- What Are Some Expert Tips?
- How to Select Lobster Tails
- More Recipes You'll Love ♥️
- Related
- FAQ
- 📖 Recipe
- Important Food Safety Tips
- 💬 Share Your Thoughts
What Ingredients Will You Need?
- 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.
Note: Refer to the recipe card below for exact quantities.
Lobster tails being cut and meat removed.
Lobster tail dipped in butter.
Instructions
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.
What Are Some Good Substitutions?
- 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.
How Can You Change This Recipe Up?
- Diet: Try air frying instead of deep frying to reduce oil content.
- Flavor: Add Old Bay seasoning.
- Spice: Increase or decrease the amount of cayenne pepper to adjust the heat.
What Kitchen Equipment Is Best?
This post shows some of our kitchen essentials. Please visit our shop if you would like to see more of our favorites. These are Amazon affiliate links and we earn commission from qualifying purchases.
- Kitchen shears
- Mixing bowls
- Deep fryer or Dutch oven
- Slotted spoon
- Paper towels
How Should You Store This?
Store any leftover fried lobster in an airtight container in the refrigerator for up to 2 days.
Note: Refer to Top Tips below for more storage and reheating tips.
What Are Some Expert Tips?
Ensure the oil is hot enough before frying to get a crispy coating.
Do not overcrowd the skillet or fryer to maintain the oil temperature.
Serve immediately for the best taste and texture.
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.
More Recipes You'll Love ♥️
Have Leftover Ingredients?
- Use leftover cornmeal to make this Skillet Cornbread recipe.
- Use extra eggs for the best Scrambled Egg Sandwich.
- Use the remaining flour for baking cookies.
Need Something To Pair This With?
- Serve with Southern Hush Puppies.
- Pair with Instant Pot Garlic Butter Red Potatoes.
- Enjoy with a marinated Tomato and Cucumber Salad.
In The Mood For a Similar Dish?
- Seared Sea Scallops
- Lobster Mac
- Simple Bay Scallops with Pasta and Lemon Garlic Sauce
Related
More seafood recipes you will love:
FAQ
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.
📖 Recipe
Fried Lobster
Equipment
- Kitchen shears
- Deep fryer or Dutch oven
- Slotted spoon
- Paper towels
Ingredients
- 4 Florida lobster tails
- 2 cups all-purpose flour
- 1 cup white cornmeal
- 2 large eggs beaten
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ 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, 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.
- 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.
- Dip the coated lobster tails into the beaten eggs, allowing any excess to drip off, then dredge into the seasoned flour and cornmeal mixture, ensuring they are evenly coated.
- 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.
- Serve with lemon wedges and melted butter.
Notes
-
- Lobster Tails: Substitute with shrimp or crab claws for a different seafood experience.
- Peanut Oil: Use another high smoke point oil for frying as an alternative.
- Cayenne Pepper: Use paprika as a milder substitute.
Nutrition
Fried lobster is an impressive and delicious dish that's perfect for family dinners or entertaining guests. Give this recipe a try and share your results, or explore our related posts for more seafood inspiration!
Important Food Safety Tips
Always wash hands and surfaces thoroughly after handling raw seafood. Ensure the lobster reaches an internal temperature of 140°F (60°C) to prevent foodborne illness. Store leftovers promptly in the refrigerator to maintain freshness.
- Create a clean work area.
- Wash hands after touching raw meat or seafood.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with a high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
See more guidelines at USDA.gov.
Shanna
Out of this world!
Jami Powell
Awesome! Glad you liked it, Shanna. 🙂