Introduction:
Deep fried lobster tails are the ultimate indulgence—tender, sweet lobster meat coated in a seasoned batter and fried until perfectly golden. Crunchy on the outside, buttery and juicy inside, they’re a crowd-pleaser for special dinners or seafood feasts.
Ingredients:
- 2–4 lobster tails, thawed if frozen
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper (optional, for heat)
- Salt and pepper, to taste
- Oil for deep frying (vegetable or peanut oil)
Optional Dipping Sauce:
- Melted garlic butter, spicy mayo, or lemon aioli
Instructions:
- Prep Lobster Tails:
Use kitchen shears to cut down the top of each shell and gently pull out the lobster meat, leaving it attached at the base. Pat meat dry with paper towels. - Soak in Buttermilk:
Place lobster meat in a bowl and cover with buttermilk. Let soak for 10–15 minutes to tenderize and help the coating stick. - Prepare Breading:
In a bowl, mix flour, cornstarch, paprika, garlic powder, cayenne, salt, and pepper. - Heat Oil:
Heat oil in a deep fryer or heavy pot to 175°C (350°F). - Coat & Fry:
Dredge lobster tails in the flour mixture, pressing to coat well. Fry for 2–3 minutes or until golden brown and crisp. Do not overcook—lobster cooks quickly! - Drain & Serve:
Remove and drain on paper towels. Serve immediately with your favorite dipping sauce and lemon wedges.
Enjoy!!
