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Crispy Southern Deep Fried Lobster Tails

Crispy Southern Deep Fried Lobster Tails

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 tails
Course: Main Course
Cuisine: Southern
Ingredients Equipment Method Notes

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 For garnish and a bright finish.
  • Fresh Parsley For garnish and a bright finish.
  • Optional Dipping Sauces Such as comeback sauce, remoulade, or a simple lemon-butter sauce.

Equipment

  • Heavy-bottomed pot or Dutch oven
  • Candy thermometer or deep-fry thermometer
  • Wire rack
  • - Baking Sheet
  • Paper towels
  • Tongs or spider strainer
  • Mixing bowls
  • Whisk

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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.
  6. 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.
  7. Serve Immediately: Garnish with fresh lemon wedges and chopped parsley. Serve hot with your favorite dipping sauces.
    Lemon Wedges, Fresh Parsley, Optional Dipping Sauces

Notes

For optimal crispness, consume immediately. Leftovers can be refrigerated for 1-2 days, reheated in an air fryer (350°F, 5-7 min) or oven (375°F, 10-15 min).
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