These fried lobster tails are golden crispy and so delicious! They only accept 20 minutes from start to finish. This recipe looks fancy and gourmet, but it is incredibly quick and easy. These lobster tails are fresh, flavorful, and served with a tasty garlic butter sauce!

Fried lobster tails with lemon and garlic butter

Why Y'all'll Dear This Recipe

  • These fried lobster tails are so quick and like shooting fish in a barrel!
  • They feel sophisticated and volition wow your family and friends.
  • These tails are incredibly flavorful.
  • The breading is crispy and gilded brown.
  • These are a delicacy and family favorite, especially if you lot are from Maine like I am!
  • You tin hands make this with frozen lobster tails. Thaw before use.
  • This recipe is gluten free (with gluten free flour) and nut complimentary.
  • Check out this Pan Seared Chilean Sea Bass for another great seafood recipe!

Ingredients & Substitutions

These are a few of the key ingredients in these fried lobster tails. Run across recipe card below for full ingredients list and directions.

Both fresh and frozen lobster tails work. If using frozen, thaw in the fridge overnight beforehand. Meet below for lobster ownership tips and how to butterfly lobster. If you have extra lobster meat, check out this Lobster Ravioli Sauce.

Choose your desired oil. Canola oil, corn oil, peanut oil, and olive oil are cracking for frying. I used olive oil.

Both gluten free 1 to 1 flour and all purpose flour work for the breading. I used gluten free since I am gluten free.

Old Bay seasoning contains celery common salt, red pepper flakes, ground pepper, paprika and several other spices. Consider making your own homemade version or employ pepper and paprika in its place.

For the broiled version, make this Lobster Tail Recipe.

Ingredients for lobster

Tips for Buying Lobster

Both fresh and frozen lobster tails can be used. Hither are some tips for buying lobster.

There are hard shell lobsters and soft vanquish lobsters. Hard shell lobsters have fully grown into their crush, thus containing more meat. These lobsters send well.

Soft shell lobsters have recently shed an old beat out and have however to fully grow into their new shell. These softer shells allow water to arrive between the shell and the meat. These lobsters do not ship well and are best eaten locally.

The differences between male and female lobsters is non noticeable after cooking. Females comprise roe, or their eggs, which tin be seen every bit a effeminateness.

Common cold water lobsters from places similar Maine comprise whiter meat. The meat itself is easier to work with due to its firmer texture. On the other hand, warm h2o lobster tails contain more meat, but it is more mushy.

Gustatory modality & Texture

These fried lobster tails taste both like lobster and fried food. The squeeze of lemon juice adds a popular of fresh flavor. The garlic butter sauce is the perfect dipping sauce!

These tails are crispy and crunchy, whereas the meat inside is tender.

How to Butterfly Lobster

To butterfly the lobster, follow these steps.

  • Identify lobsters shell side up with the tails facing away from you.
  • Apply kitchen pair of scissors to cutting through the center of the lobster shells. When you hit the tail, stop cutting.
  • Flip lobsters over. Run your finger between the crush and the meat, loosening it up. Do not tear meat from shell; it should still be loosely fastened.
  • Finally, elevator the meat up on meridian of the shell.

How to Make

Stride 1

First, butterfly the lobster tails. Using kitchen shears with the lobster tails facing away from yous, cut through lobster beat in a straight line.

Scissors cutting lobster tails

Step two

Carefully using easily to pull lobster meat up on peak of the lobster shell. Lobster shells are sharp so please be conscientious!

Lobster flesh with shells

Step 3

Once lobster meat is nicely settled on elevation of lobster shells, make egg wash and flour mixture.

Step 4

In a shallow bowl, add together milk and egg. Whisk until combined. In another basin, stir together flour and Old Bay seasoning.

Egg wash in bowl
Flour mixture in bowl

Stride 5

Dip each tail beginning into the dry mixture. Glaze completely on all sides.

Lobster covered in flour mixture

Pace half dozen

And so, dip each tail into the egg wash mixture. Coat completely.

Seafood in egg wash

Step 7

Dip each tail back into the dry mixture. Coat completely.

Floured fish in bowl

Pace 8

One time lobster is prepared, heat oil in a pot on the stovetop. Once oil has reached about 350 degrees Fahrenheit, use tongs or slotted spoon to carefully place lobster tails in oil.

Deep fried lobster in pot

Step ix

Fry for 4 to 5 minutes or until shells plough crimson and lobster meat is opaque.

Deep fried food in pot

Step ten

Use slotted spoon to remove lobster tails to a plate. To brand garlic butter, stir together melted butter and minced garlic.

Garlic butter sauce

Footstep eleven

Finally, serve fried lobster tails with garlic butter and lemon wedge.

Expert Tips & Tricks

Follow the tips in a higher place for how to butterfly lobster. This creates a stunning presentation!

Fully coat lobster tails in both the dry mixture and egg wash, then the dry out mixture again. This yields an extra crispy coating.

Heat olive oil to nearly 350 degrees Fahrenheit earlier carefully placing lobster tails in pot.

If tails are not fully submerged in oil, carefully flip over tails halfway through cooking. This ensures even cooking. I like to use a slotted spoon to handle the fried lobster tails.

Golden fried lobster tails

At Home Frying Tips

Use an oil that is great for frying. These oils include canola, corn, peanut, and olive oil.

Heat oil in pan before adding food. Estrus oil until most 350 degrees Fahrenheit before dropping in lobster tails. This allows them to immediately start frying.

Use a deep fry thermometer for best results.

Utilize enough oil to coat the bottom of the pan and submerge nutrient at to the lowest degree halfway. The oil does not necessarily take to fully encompass the food.

Do not drop or throw food into the hot oil. It volition splash and it's very hot!

How to Serve & Store

Serve fried lobster tails hot from the pot! They are all-time immediately after frying.

Serve with garlic butter, drawn butter, garlic aioli, and a wedge of lemon.

Make information technology surf and turf with this air fryer steak.

Store leftovers in the fridge for up to iii days.

Frequently Asked Questions

Can you air fry lobster tails?

Aye! Prepare lobster tails the same way every bit this recipe. Preheat air fryer to 400 degrees Fahrenheit and lightly spray handbasket or pan with nonstick spray. Air fry for 5 to vii minutes or until shells are red and flesh is opaque.

How do you clean lobster tails before frying?

Add lobster tails to a basin of water. Toss around. Rinse lobster tails under running water. Lay out on paper towels and pat dry.

What does fried lobster taste like?

Fried lobster tastes like lobster meat with a crispy fried breading.

How do I know when they are washed cooking?

Lobster is washed cooking when its trounce is ruby and flesh is opaque.

Can I fry other seafood this way?

Yes!

Lobster with breading

You lot May Besides Like

If yous make this fried lobster tails recipe, I would really appreciate a review! Yous can find me onInstagram,Facebook, andPinterest. I would love for you to follow along!  For more ideas, meet these Luncheon and Dinner Recipes.

Fried lobster tails with lemon and garlic butter

At a Glance:

Prep Time: 15 mins

Cook Fourth dimension: v mins

Total Fourth dimension: 20 mins

Get the Recipe: Fried Lobster Tails

These fried lobster tails are gourmet and fancy, simply super piece of cake to make! They are crispy, aureate, and and so flavorful. These lobster tails are great for entertaining, holidays, and family dinners.

  • 2 lobster tails
  • i cup oil, canola, corn, peanut or olive oil
  • ½ loving cup milk
  • 1 egg
  • ½ cup flour, all purpose or gluten free
  • ane tbsp Old Bay seasoning
  • ¼ loving cup melted butter
  • ½ tsp minced garlic
  • 1 lemon, to garnish

  • First, butterfly the lobster tails. Using kitchen shears with the lobster tails facing away from you lot, cut through lobster trounce in a straight line.

  • Carefully using hands to pull lobster meat upwardly on top of the lobster shell. Lobster shells are abrupt so please exist careful!

  • Once lobster meat is nicely settled on meridian of lobster shells, make egg launder and flour mixture.

  • In a shallow basin, add milk and egg. Whisk until combined. In another bowl, stir together flour and Old Bay seasoning.

  • Dip each tail first into the dry mixture. Glaze completely on all sides.

  • And so, dip each tail into the egg wash mixture. Coat completely.

  • Dip each tail dorsum into the dry mixture. Glaze completely.

  • Once lobster is prepared, heat oil in a pot on the stovetop. Once oil has reached nigh 350 degrees Fahrenheit, use tongs or slotted spoon to advisedly place lobster tails in oil.

  • Fry for 4 to 5 minutes or until shells turn cerise and lobster meat is opaque.

  • Utilise slotted spoon to remove lobster tails to a plate.

  • To brand garlic butter, stir together melted butter and minced garlic.

  • Finally, serve lobster tails with garlic butter and lemon wedge.

  • See blog post higher up for footstep by stride photos.
  • Make sure lobster tails are fully coated in the dry mixture, so wet mixture, and finally full coated in the dry mixture.
  • I used olive oil for the frying since that's my favorite oil.  Corn oil, canola oil and peanut oil all work well too.
  • My lobster tails were not fully submerged in the oil.  I used my slotted spoon to "flip" them after a few minutes of cooking to ensure all sides were cooked and crispy.
  • Since I am gluten costless, I used gluten free ane to 1 flour.  All purpose flour works likewise.
  • Diet facts practise not include garlic butter.

Calories: 394 kcal , Carbohydrates: 15 g , Protein: 15 g , Fatty: 31 g , Saturated Fat: 3 g , Polyunsaturated Fat: viii 1000 , Monounsaturated Fat: nineteen g , Trans Fat: one g , Cholesterol: 124 mg , Sodium: 297 mg , Potassium: 212 mg , Fiber: ane g , Sugar: 2 k , Vitamin A: 164 IU , Vitamin C: 1 mg , Calcium: 116 mg , Atomic number 26: 2 mg

Course: Main Course

Cuisine: American

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