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Fried Lobster Tail

Fried Lobster Tail

Fried Lobster Tail offers a luxurious yet accessible culinary experience, transforming humble lobster tails into crispy, golden-brown delights. This guide provides a straightforward path to crafting restaurant-quality Fried Lobster Tail right in your own kitchen, perfect for elevating any meal or special occasion. It’s a true showstopper that proves you don’t need to dine out to enjoy gourmet seafood.
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Frying Time 2 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 4-6 raw lobster tails 4-5 ounces each
  • 2 cups all-purpose flour
  • 1 tablespoon old bay seasoning
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 large eggs
  • ½ cup milk whole or 2%
  • 4 cups vegetable oil or peanut oil
  • lemon wedges For serving
  • fresh parsley chopped, for garnish

Equipment

  • Kitchen Shears
  • Shallow Dishes
  • Large, heavy-bottomed pot or Dutch oven
  • Candy or Deep-Fry Thermometer
  • Slotted Spoon or Tongs
  • Wire Rack Set Over a Baking Sheet
  • Paper towels

Method
 

  1. Prepare the Lobster Tails: Using kitchen shears, carefully cut through the top of each lobster shell from the wide end down to the tail, being careful not to cut through the meat. Gently pry open the shell and loosen the meat. You can either fully remove the meat and butterfly it (cut almost all the way through lengthwise and open it flat) or carefully pull the meat up through the shell, leaving it attached at the base of the tail, resting on top of the shell. Pat the lobster meat dry with paper towels.
    4-6 raw lobster tails
  2. Set Up the Breading Stations: In a shallow dish, combine the all-purpose flour, Old Bay seasoning, garlic powder, smoked paprika, salt, and black pepper. Whisk well to ensure all spices are evenly distributed. In a second shallow dish, whisk together the eggs and milk until thoroughly combined.
    2 cups all-purpose flour, 1 tablespoon old bay seasoning, 1 teaspoon garlic powder, ½ teaspoon smoked paprika, ½ teaspoon salt, ¼ teaspoon black pepper, 2 large eggs, ½ cup milk
  3. Dredge the Lobster Tails: Take one lobster tail at a time and first dredge it in the seasoned flour mixture, ensuring it’s fully coated. Shake off any excess flour.
  4. Egg Wash and Final Flour Coat: Next, dip the flour-coated lobster tail into the egg wash, allowing any excess to drip off. Finally, return the lobster tail to the seasoned flour mixture for a second coating, pressing gently to make sure the flour adheres well. Set aside on a clean plate and repeat with the remaining lobster tails.
  5. Heat the Oil: In a large, heavy-bottomed pot or Dutch oven, pour in the vegetable oil to a depth of about 3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a candy or deep-fry thermometer to monitor the temperature for best results.
    4 cups vegetable oil
  6. Fry the Lobster Tails: Carefully lower 2-3 lobster tails into the hot oil at a time, being careful not to overcrowd the pot, which can lower the oil temperature. Fry for 2-4 minutes per side, or until the coating is golden brown and crispy, and the lobster meat is opaque and cooked through (the internal temperature should reach 140-145°F or 60-63°C).
  7. Drain and Serve: Using a slotted spoon or tongs, carefully remove the fried lobster tails from the oil and transfer them to a wire rack set over a baking sheet lined with paper towels to drain any excess oil.
  8. Garnish and Enjoy: Garnish with fresh lemon wedges and chopped parsley. Serve immediately and savor your delicious Fried Lobster Tail!
    lemon wedges, fresh parsley

Notes

Best enjoyed immediately for optimal crispness. Store cooled leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in oven or air fryer. Avoid freezing or microwaving.
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