Description
Crispy and flavorful fried lobster tails, perfectly battered and golden-fried to create a delicious seafood treat that’s quick and easy to prepare. This recipe combines tender lobster meat with a seasoned flour and breadcrumb coating, fried to a crispy finish, ideal for a special meal or indulgent appetizer.
Ingredients
Scale
Seafood
- 2 lobster tails
Breading
- 1 cup flour
- 1 teaspoon paprika
- Salt to taste
- Pepper to taste
- 1 cup breadcrumbs
Wet Ingredients
- 2 eggs
- 1 cup buttermilk
Others
- Oil for frying
Instructions
- Preheat oil: Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C) to ensure a perfect frying temperature for a crispy coating.
- Prepare lobster meat: Cut the lobster tails open carefully and remove the meat from the shell, then set aside for breading.
- Mix dry ingredients: In a bowl, combine the flour, paprika, salt, and pepper to create a seasoned flour mixture for dredging the lobster meat.
- Prepare egg wash: In a separate bowl, beat the eggs and mix in the buttermilk thoroughly to create a rich coating liquid.
- Coat lobster: First, dredge the lobster meat in the seasoned flour mixture, making sure it’s evenly coated, then dip it into the egg and buttermilk mixture for moisture.
- Bread the lobster: Roll the wet lobster pieces in breadcrumbs until completely covered to create a crispy exterior once fried.
- Fry lobster tails: Carefully place the breaded lobster tails into the hot oil and fry for 3-5 minutes or until golden brown and cooked through.
- Drain excess oil: Remove the fried lobster tails and place them on paper towels to drain any excess oil for a crisp finish.
- Serve: Serve the fried lobster tails hot with your choice of dipping sauces or sides for an irresistible seafood dish.
Notes
- Ensure the oil is at the correct temperature before frying to avoid greasy results.
- Use fresh breadcrumbs for a crunchier texture or panko breadcrumbs for even crispier coating.
- Be careful not to overcook the lobster meat to keep it tender and juicy.
- Consider serving with lemon wedges or garlic aioli for extra flavor.
- Drain fried lobster on paper towels promptly to maintain crispiness.
