Description
This Fried Lobster Tail recipe delivers a crispy, golden-brown crust enveloping tender and juicy lobster meat. Perfectly seasoned with paprika, salt, and pepper, and dipped in buttermilk and eggs before being coated with breadcrumbs, this delightful seafood dish is quick to prepare and sure to impress.
Ingredients
Scale
Lobster Tails
- 2 lobster tails
Breading Mixture
- 1 cup flour
- 1 teaspoon paprika
- Salt to taste
- Pepper to taste
Wet Mixture
- 2 eggs
- 1 cup buttermilk
Coating
- 1 cup breadcrumbs
Other
- Oil for frying (enough for deep frying)
Instructions
- Preheat Oil: Heat the oil in a deep fryer to 350°F (175°C), ensuring it is hot enough for frying the lobster tails to a crispy finish.
- Prepare Lobster Meat: Cut the lobster tails open lengthwise and carefully remove the meat from the shells.
- Mix Dry Ingredients: In a bowl, combine the flour, paprika, salt, and pepper thoroughly to create the seasoned flour mixture.
- Prepare Wet Mixture: In another bowl, beat the eggs and mix with the buttermilk until well combined to form the wet coating mixture.
- Coat Lobster Meat: Dredge the lobster meat first in the seasoned flour mixture to lightly coat, then dip it into the egg and buttermilk mixture to moisten it.
- Bread the Meat: Roll the wet-coated lobster meat in the breadcrumbs thoroughly until it is fully covered in a thick crust.
- Fry Lobster Tails: Carefully place the breaded lobster tails into the preheated oil and fry for about 3-5 minutes or until they turn golden brown and crispy.
- Drain Excess Oil: Remove the fried lobster tails from the oil and place them on paper towels to absorb any excess oil.
- Serve: Serve the fried lobster tails hot, paired with your preferred dipping sauce for an enhanced flavor experience.
Notes
- Ensure the oil temperature stays consistent at 350°F (175°C) to achieve a crispy exterior without overcooking the lobster.
- Use fresh lobster tails for the best flavor and texture.
- To keep the crust extra crunchy, avoid overcrowding the fryer to maintain temperature.
- Can be served with lemon wedges or tartar sauce for added zest.
- If buttermilk is unavailable, you can substitute with milk mixed with a little lemon juice or vinegar.
