Deep Fried Lobster Tails

Deep Fried Lobster Tails – Crispy, Golden, and Bursting with Flavor!

If you’re craving something luxurious and comforting, these deep-fried lobster tails are it! Perfectly seasoned, dipped in a flavorful buttermilk batter, and fried until golden – they’re crunchy on the outside, tender and juicy on the inside.

Ingredients

For the Lobster:
2–4 lobster tails, thawed if frozen
1/2 teaspoon Old Bay seasoning
1/4 teaspoon paprika
Salt and pepper to taste

For the Batter:
1 cup buttermilk
1 egg
1 cup all-purpose flour
1/2 cup cornmeal (for extra crunch)
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper (optional)
Salt and pepper to taste

For Frying:
Vegetable oil for deep frying
Lemon wedges and parsley for garnish

Instructions

Prep the Lobster:
Carefully cut the top shell of each lobster tail with kitchen shears and pull the meat out over the shell. Season with Old Bay, paprika, salt, and pepper.
Prepare the Batter:
In a bowl, whisk buttermilk and egg. In a separate bowl, mix flour, cornmeal, garlic powder, cayenne, salt, and pepper.
Dip and Dredge:
Dip each lobster tail in the buttermilk mixture, then dredge in the seasoned flour mixture until fully coated.
Heat the Oil:
Heat oil in a deep fryer or heavy skillet to 350°F (175°C).
Fry:
Carefully place the lobster tails in the hot oil. Fry for 3–4 minutes or until golden brown and crispy. Do not overcrowd the pan.
Drain and Serve:
Remove and place on a wire rack or paper towels to drain. Serve hot with lemon wedges, parsley, and your favorite dipping sauce (garlic butter or spicy remoulade work great).

Tips:

Make sure the oil stays around 350°F to avoid greasy or undercooked lobster.
For added richness, brush the fried lobster tails with melted garlic butter just before serving.

FAQs

Q: Can I use frozen lobster tails?
Yes! Just be sure to thaw them completely and pat them dry before frying.

Q: What sauce pairs best?
Garlic butter, honey mustard, or spicy aioli complement the crispy coating and sweet lobster flavor.