Fried Lobster Tail – Immaculate Bites

Lobster tail fries – in shell?

The lobsters are peeled from the tail shells, leaving little to no stickiness, and then they are all fried. Why leave the shell on? Well, no need.

If you don’t want the shell to get in the way, you can remove the meat entirely and fry it on its own. But there is something special about fried seashells. wow factor. So if you serve this to your guests, ask them to “eat with their eyes” and show them. It looks so boogie. ✨

recipe ingredients

1. lobster tail – Opt for cold-water lobster tails if available, as they are much more flavorful than warm-water lobster tails.
2. seasoning – Garlic and onion powder add depth to the cayenne pepper and creole seasoning, giving this dish a beautiful accent.
3. egg wash – Whisk the buttermilk and eggs to create an egg wash that is perfect for the crumbs to stick to.
4. bread crumbs – Mixing cornmeal with flour creates a light crumb that doesn’t detract from the lobster’s meaty splendor.
5. garlic butter sauce – Butter, Garlic, Lemon Juice, Chopped Parsley – A combination born to drizzle over seafood. 🤤

How to make fried lobster tails

lobster tail butterfly

• cut the shell – Make a vertical cut in the top center of the shell with kitchen scissors, stopping just before the caudal fin. (photo1)
• divide the meat – Use your fingers to penetrate the shell, loosen the meat, and pull it up through the opening without pulling it completely out of the shell. Close the shell and place the meat on top of the shell. Set the tail aside.
• spices – Mix salt, pepper, Creole seasoning, garlic and onion powder, and cayenne pepper in a small bowl. Mix thoroughly. (Photo 2)
• season – Lobster tail meat generously seasoned on both sides with a spice blend. (Photo 3)

bread and fried

• egg wash – Add buttermilk and eggs to a shallow medium bowl and whisk to combine. (Photo 4)
• bread crumbs – Add the remaining spices to a medium bowl along with the cornmeal and all-purpose flour. Mix well. (Photo 5)
• dip and dredge – Put the seasoned lobster tails into the buttermilk mixture, coat the lobster tails with the seasoned cornmeal, and shake off the excess crumbs. (Pictures 6-7)
• fry – Fry 1-2 lobster tails at a time in hot oil for 4-5 minutes until crisp. (Photo 8)
• drain – Remove the fried tails from the pan and place them on a paper towel lined plate to drain excess oil.
• repeat Process using leftover lobster tail.

garlic butter sauce

• melted butter – Add the butter, garlic and parsley to a small microwave-safe bowl and mix for 30-45 seconds until the butter melts. (Photo 9)
• Last touch – Remove the bowl from the microwave and add lemon juice. Stir to combine. (Photo 10)
• serve Enjoy deep-fried lobster tails with garlic butter sauce and lemon wedges. 🍋

Recipe variations

1. Avoid heat. If you don’t like spicy food, omit the Creole seasoning and cayenne pepper. You can also add another spice mix to the recipe, such as Old Bay or Lemon Pepper Seasoning, if desired.
2. New to cornmeal or not a fan? Substitute it with breadcrumbs, plain breadcrumbs, or crackermeal.

tips and tricks

1. Don’t overcook the lobster tail, making it tough and chewy. Cooking is complete in just a few minutes. Want a better indicator of doneness? The flesh will be opaque, but if the crumbs obscure it, look for a bright red shell instead. When the shell turns red, the meat is cooked. 🦞
2. Use an oil with a neutral flavor and high smoke point. Suitable oils for this recipe include canola, peanut, or vegetable oils.
3. Add just enough oil to cover the lobster tails. But don’t overfill the pan with oil. Leave a few inches of space between the oil and the top of the pan so the oil doesn’t splatter into the pan.

Preparation instructions

Like most fried foods, this lobster tail is best served piping hot off the stove, so we don’t recommend making it ahead of time. However, you can definitely get them mixed up. spices and bread crumbs of night Before. Store in an airtight container on the countertop until ready to fry.

Is there another preemption option? Bread the lobster tails and freeze immediately.they can stay in good condition freezer to Three months. Do not defrost when serving for frying. Put it directly into the frying pan so it doesn’t get sticky. Note that it will still be frozen, so it will need to be cooked for a few more minutes.

How to eat and store

Enjoy warm lobster tails with plenty of lemon and a rich buttery garlic sauce. If you have leftovers (which is unlikely), refrigerate put them in an airtight container 3 days.

Leftovers are best reheated in a 150°C oven until fully warm. The crumbs get a little crispy when baked, but the crumbs don’t crunch at all when heated in the microwave.

FAQ

What goes with fried lobster tail

I love pairing these beautiful fried dishes with simple side dishes that complement the main dish.Please try to serve together Asparagus sprinkled with parmesan cheese and Mashed potatoes for a perfectly satisfying meal.

They also go great with white wine. If you want to make something a little more fancy, peach bellini or white sangria.

More gorgeous lobster recipes to try

1. lobster roll
2. lobster thermidor
3. lobster bisque
4. broiled lobster
5. lobster mac & cheese

Conclusion

Use it to feel like a great cook! Once you do, your family will agree that you’ve reached chef status. Looking for more fun dinner recipes like this one? Check me out on social media.I am always posting new recipes Facebook and InstagramThank you very much. 😘