Fried Lobster Tails

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These fried lobster tails are lightly breaded and pan-fried to golden perfection. It’s all the flavor of lobster served up in a new way that you’re going to love.

Closeup shot of fried lobster tails on plate

Lobster is one of the most delectable shellfish out there. It’s in high demand, but it’s usually served in the same ways over and over again. This fried version is a delicious twist on an old favorite.

Fried Lobster Tails

love lobster, but I’ve usually only had it served in the shell or in dishes. When I discovered breading and frying it, I was hooked.

Closeup overhead shot of fried lobster tails on plate

Ingredients

You only need a few simple ingredients to make this recipe.

  • lobster tails
  • salt
  • pepper
  • paprika
  • milk
  • flour
  • baking powder 
  • vegetable oil
  • butter
Overhead shot of ingredients in individual bowls

Instructions

In just a few simple steps, you’ll have a delicious lobster recipe that you’ll love.

Step 1: To remove the lobster tail from the shell, use kitchen shears. Cut from the front to back on the belly side of the lobster.

Overhead shot of kitchen shears being used to cut the bottom of lobster tail shell

Step 2: Repeat this on the top side of the lobster.

Kitchen shears being used to cut the top of lobster tail shell

Step 3: Gently pull the shell off the tail.

Step 4: Using a sharp knife, cut a slit along the top of the tail, lengthwise. This will expose the intestinal vein. Using the tip of the knife, remove it.

Closeup shot of intestinal vein being removed from the lobster tail


Step 5: Season both lobster tails with salt, pepper, and paprika. Allow them to sit for 3 minutes.

Overhead shot of seasoned lobster tail

Step 6: Preheat vegetable oil in a small pan over medium heat. Vegetable oil should be about 1/2 inch deep.

Step 7: Whisk flour and baking powder together and put them on a flat dish.

Step 8: Dredge each lobster tail in milk before rolling it in the flour mixture.

Lobster tail being dipped in milk
Closeup shot of hand holding lobster tail that's been dipped in milk and flour

Step 9: Place breaded tails in hot oil for 2 minutes. Flip and fry for 2-3 more minutes until breading is golden brown.

Overhead shot of lobster tails frying in pan

Step 10: Serve with melted butter and enjoy. 

Closeup shot of forkful of fried lobster tails being dipped in butter

Equipment

It only takes a few simple pieces of kitchen equipment to make this recipe.

  • Measuring cups and spoons
  • Kitchen shears
  • Cutting board
  • Pan
  • Tongs
  • Bowl
  • Flat dish

Substitutions

Half and Half: If you don’t have milk on hand, use the half and half you put in your coffee.

Canola Oil: Canola oil will work in place of vegetable oil for frying.

Closeup shot of fried lobster tails on plate

Options

Looking for ways to change up this fried lobster tails recipe? Here are some suggestions.

Spicy: Try adding red pepper flakes to the flour mixture for a kick of heat.

Onion and Garlic Powder: Add a dash of onion and garlic powder to the flour.

Tips:

  • When dredging the lobster tails in milk and flour, be sure to tap gently to remove any excess.
  • When deveining the lobster tail, remember that you don’t have to cut too deeply to get to the vein.
  • Be sure you don’t overcook the lobster.
Closeup shot of fried lobster tails on plate

More Seafood Recipes

FAQ

How long are these lobster tails good?

They’ll keep in an air-tight container in the refrigerator for up to 2 days.

How do I reheat these tails?

Place them in a baking dish and cover it with foil. Then bake at 350 for about 10 minutes until heated through.

How do I know when lobster is done?

It should be white throughout with no opacity.

Closeup shot of fried lobster tails on white plate

Fried Lobster Tails

Ready to cook these fried lobster tails? Then print the recipe card below.

Yield: 2 servings

Fried Lobster Tails

Fried Lobster Tails

Fried lobster tails are lightly breaded and cooked to perfection in the pan. They're a delicious twist on an old favorite.

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients

  • 2 lobster tails
1 tsp salt

  • 1/2 tsp pepper
  • 
1 tsp paprika

  • 1/2 cup milk
  • 
1/2 cup flour

  • 1/2 tsp baking powder
  • vegetable oil for frying
  • melted butter for dipping

Instructions

  1. Remove the lobster tail from the shell. Using kitchen shears, cut from the front to back on the belly side of the lobster.
  2. Repeat this on the top side of the lobster.
  3. Gently pull the shell off the tail.
  4. Using a sharp knife, cut a slit along the top of the tail, lengthwise. This will expose the intestinal vein. Using the tip of the knife, remove it.
  5. Season both lobster tails with salt, pepper, and paprika. Allow to sit for 3 minutes.
  6. Preheat vegetable oil in a small pan over medium heat. Vegetable oil should be about 1/2 inch deep.
  7. Whisk flour and baking powder together and put it on a flat dish.
  8. Dredge each lobster tail in milk before rolling it in the flour mixture.
  9. Place breaded tails in hot oil for 2 minutes. Flip and fry for 2-3 more minutes until breading is golden brown.
  10. Serve with melted butter and enjoy. 

Nutrition Information

Yield

2

Serving Size

1

Amount Per Serving Calories 382Total Fat 16gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 9gCholesterol 97mgSodium 1553mgCarbohydrates 31gFiber 1gSugar 3gProtein 28g

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