Crispy Southern Deep Fried Lobster Tails elevate your seafood experience to a luxurious yet approachable level. This recipe offers a unique twist on classic deep-fried seafood, making it an incredibly useful and impressive dish for any occasion. Prepare to indulge in perfectly golden, succulent lobster with a satisfying crunch.
Key Ingredients for Crispy Southern Deep Fried Lobster Tails
To achieve the ultimate Crispy Southern Deep Fried Lobster Tails, gather these essential ingredients:
- 1 ½ lbs Lobster Tails: 4-6 small to medium tails, shelled and deveined. For optimal flavor and texture, select fresh, high-quality lobster.
- 2 cups All-Purpose Flour: Divided, for dredging.
- ½ cup Cornstarch: For extra crispiness in the batter.
- 2 Large Eggs: Beaten, for the wet dredge.
- 1 cup Whole Milk: Or buttermilk for added tenderness and flavor.
- 1 ½ teaspoons Smoked Paprika: For a subtle depth of flavor and beautiful color.
- 1 teaspoon Garlic Powder: Essential for savory richness.
- 1 teaspoon Onion Powder: Complements the garlic perfectly.
- ½ teaspoon Cayenne Pepper: Adjust to your spice preference for a little kick.
- 1 teaspoon Salt: Fine sea salt is recommended.
- ½ teaspoon Black Pepper: Freshly ground for best results.
- 4 cups Vegetable Oil: Or peanut oil, for deep frying. Choose an oil with a high smoke point.
- Lemon Wedges and Fresh Parsley: For garnish and a bright finish.
- Optional Dipping Sauces: Such as comeback sauce, remoulade, or a simple lemon-butter sauce.
How to Make Crispy Southern Deep Fried Lobster Tails
Crafting these Crispy Southern Deep Fried Lobster Tails is surprisingly simple, resulting in a delicious, satisfying dish that shines among seafood main courses. With a prep time of just 15 minutes and a cook time of around 10-15 minutes, you’ll soon enjoy golden-brown perfection. The secret lies in a well-seasoned batter and a quick, hot fry, ensuring tender lobster encased in an irresistible crispy coating.
Step-by-Step Instructions
- Prepare the Lobster Tails: Start by gently patting the shelled lobster tails dry with paper towels. This helps the seasoning and batter adhere better.butterfly the tails by cutting partially through the thickest part of the meat lengthwise, leaving the tail attached. This allows for even cooking and a beautiful presentation.
- Set Up Dredging Stations: Create two separate bowls for your dredging.
- Dry Mix: In a medium bowl, combine 1 cup of all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Whisk well to ensure all spices are evenly distributed.
- Wet Mix: In another medium bowl, whisk together the beaten eggs and whole milk (or buttermilk).
- Second Dry Mix: In a third bowl, place the remaining 1 cup of all-purpose flour.
- Heat the Oil: Pour the vegetable or peanut oil into a heavy-bottomed pot or Dutch oven, ensuring it’s at least 3-4 inches deep. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). Use a candy thermometer or deep-fry thermometer to monitor the temperature accurately.
- Batter the Lobster Tails: One by one, take each butterflied lobster tail and:
- Dredge it thoroughly in the first dry mix, shaking off any excess.
- Dip it into the wet mix, allowing any extra to drip off.
- Finally, coat it generously in the second dry mix, pressing gently to ensure the flour adheres well. Set aside on a wire rack while you batter the remaining tails.
- Deep Fry the Lobster: Carefully lower 2-3 battered lobster tails into the hot oil, ensuring not to overcrowd the pot. Fry for 2-4 minutes, turning once, or until the exterior is golden brown and crispy, and the lobster meat is opaque and cooked through.
- Drain and Season: Using tongs or a spider strainer, remove the fried lobster tails from the oil and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil. Immediately sprinkle with a pinch of salt if desired.
- Serve Immediately: Garnish with fresh lemon wedges and chopped parsley. Serve hot with your favorite dipping sauces.
Why You’ll Love This Crispy Southern Deep Fried Lobster Tails
You’ll adore this Crispy Southern Deep Fried Lobster Tails recipe for its luxurious crunch that gives way to incredibly tender, sweet lobster meat – a truly show-stopping dish! Preparing this gourmet treat at home is a significant money-saver compared to restaurant versions, allowing you to enjoy prime ingredients without the hefty price tag. The secret is in the perfectly seasoned crispy coating infused with smoked paprika and a hint of cayenne, which beautifully complements the delicate flavor of the deep-fried lobster, creating an unforgettable culinary experience that even rivals classic fried shrimp but with an elevated flair.
This recipe is not just about indulgence; it’s about making a high-end dining experience accessible from your own kitchen. The simple yet effective batter ensures every bite is a delight, contrasting textures beautifully. Don’t let the “deep-fried” aspect intimidate you; the process is straightforward, yielding results that will impress even the most discerning palates. Give it a try, and make your next meal a special occasion that’s both delicious and affordable.
Storing and Reheating Tips
To preserve the quality of your Crispy Southern Deep Fried Lobster Tails, it’s best to consume them immediately after frying for optimal crispness. However, if you have leftovers, allow them to cool completely at room temperature before storing. Place the cooled lobster tails in an airtight container lined with paper towels (to absorb any moisture) and refrigerate for up to 1-2 days. Freezing cooked deep-fried lobster is not recommended, as it can significantly alter the texture and crispness upon thawing and reheating.
For reheating, the best method to recapture some of the crispiness is using an air fryer or oven. Preheat your air fryer to 350°F (175°C) and reheat for 5-7 minutes, or preheat your oven to 375°F (190°C) and place the lobster tails on a baking sheet. Reheat for 10-15 minutes, or until warmed through and the coating begins to crisp up again. Avoid using a microwave, as it will make the coating soggy and the lobster tough.
Final Thoughts
These Crispy Southern Deep Fried Lobster Tails are a sensational way to experience gourmet seafood with a comforting, southern twist. The perfect balance of a golden, crunchy exterior and succulent, tender lobster meat makes for an unforgettable meal that’s surprisingly easy to achieve at home. We encourage you to try this recipe for your next special occasion or simply to treat yourself – it’s a culinary delight you won’t regret!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
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Crispy Southern Deep Fried Lobster Tails
Ingredients
Equipment
Method
- Prepare the Lobster Tails: Start by gently patting the shelled lobster tails dry with paper towels. This helps the seasoning and batter adhere better. Butterfly the tails by cutting partially through the thickest part of the meat lengthwise, leaving the tail attached. This allows for even cooking and a beautiful presentation.1 ½ lbs Lobster Tails
- Set Up Dredging Stations: Create two separate bowls for your dredging.
- Dry Mix: In a medium bowl, combine 1 cup of all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Whisk well to ensure all spices are evenly distributed.
- Wet Mix: In another medium bowl, whisk together the beaten eggs and whole milk (or buttermilk).
- Second Dry Mix: In a third bowl, place the remaining 1 cup of all-purpose flour.
2 cups All-Purpose Flour, ½ cup Cornstarch, 1 ½ teaspoons Smoked Paprika, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, ½ teaspoon Cayenne Pepper, 1 teaspoon Salt, ½ teaspoon Black Pepper, 2 Large Eggs, 1 cup Whole Milk - Heat the Oil: Pour the vegetable or peanut oil into a heavy-bottomed pot or Dutch oven, ensuring it’s at least 3-4 inches deep. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). Use a candy thermometer or deep-fry thermometer to monitor the temperature accurately.4 cups Vegetable Oil
- Batter the Lobster Tails: One by one, take each butterflied lobster tail and:
- Dredge it thoroughly in the first dry mix, shaking off any excess.
- Dip it into the wet mix, allowing any extra to drip off.
- Finally, coat it generously in the second dry mix, pressing gently to ensure the flour adheres well. Set aside on a wire rack while you batter the remaining tails.
1 ½ lbs Lobster Tails - Deep Fry the Lobster: Carefully lower 2-3 battered lobster tails into the hot oil, ensuring not to overcrowd the pot. Fry for 2-4 minutes, turning once, or until the exterior is golden brown and crispy, and the lobster meat is opaque and cooked through.
- Drain and Season: Using tongs or a spider strainer, remove the fried lobster tails from the oil and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil. Immediately sprinkle with a pinch of salt if desired.
- Serve Immediately: Garnish with fresh lemon wedges and chopped parsley. Serve hot with your favorite dipping sauces.Lemon Wedges, Fresh Parsley, Optional Dipping Sauces