Fried Lobster
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.
Servings: 4
Calories: 282kcal
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.
Notes
Cooking Notes:
Patting the lobster tails dry before coating helps the breading stick evenly and fry up crisp instead of soggy. Keep the oil at a steady temperature so the coating turns golden while the lobster stays tender inside. Since lobster cooks quickly, avoid leaving it in the oil too long.
Tips for Best Results:
- 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.
Nutrition
Calories: 282kcal | Carbohydrates: 40g | Protein: 19g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 173mg | Sodium: 305mg | Potassium: 305mg | Fiber: 3g | Sugar: 1g | Vitamin A: 436IU | Vitamin C: 0.1mg | Calcium: 76mg | Iron: 3mg
