Description
This Fried Lobster Tail recipe delivers crispy, golden lobster meat with a flavorful buttermilk and breadcrumb coating. Perfectly fried to a crisp exterior while keeping the lobster tender and juicy inside, this dish is an exquisite seafood treat that’s simple to prepare and sure to impress.
Ingredients
Scale
Lobster
- 2 lobster tails
Coating
- 1 cup flour
- 1 teaspoon paprika
- Salt to taste
- Pepper to taste
- 1 cup breadcrumbs
Wet Dip
- 2 eggs
- 1 cup buttermilk
For Frying
- Oil for frying (enough for deep frying)
Instructions
- Preheat the Oil: Heat oil in a deep fryer to 350°F (175°C) to ensure it’s at the perfect temperature for frying the lobster tails evenly and quickly.
- Prepare the Lobster Meat: Carefully cut the lobster tails open, removing the meat from the shells while keeping it intact for coating and frying.
- Mix Dry Coating: In a bowl, combine the flour, salt, pepper, and paprika to create a seasoned flour mixture for the first layer of coating.
- Prepare Wet Dip: Beat the eggs in another bowl and add the buttermilk; this will help the dry coating adhere better to the lobster.
- Coat Lobster Meat: First, dredge the lobster meat thoroughly in the seasoned flour mixture, ensuring every part is covered.
- Dip in Wet Mixture: Next, dip the floured lobster meat into the egg and buttermilk mixture to saturate it.
- Bread the Lobster: Roll the lobster meat in breadcrumbs completely covering it to achieve a crispy texture after frying.
- Fry Lobster Tails: Carefully place the breaded lobster tails in the hot oil and fry for about 3-5 minutes until they turn a golden brown.
- Drain and Serve: Remove the fried lobster tails from the oil and drain on paper towels to remove excess oil. Serve them hot with your favorite dipping sauce.
Notes
- Use fresh lobster tails for the best flavor and texture.
- Maintain consistent oil temperature to avoid greasy or undercooked coating.
- Serve immediately to enjoy the crispy texture.
- Optional: Add your favorite dipping sauces like garlic aioli, tartar sauce, or cocktail sauce for extra flavor.
