These fried lobster tails are rich, buttery, and seasoned to perfection. Deliciously decadent, they’re the perfect dinner for any special occasion.
I love lobster. From boiled to smoked and everything in between, I can’t get enough of it. Recently, I tried frying them, and oh wow, are they delicious!
Fried Lobster Tails
It only takes a few simple ingredients to make this easy recipe.
- Lobster tails
- Baking Powder
- Vegetable oil for frying
- Melted butter for dipping
See the recipe card at the end of the post for quantities.
Making these lobster tails is as easy as the ingredient list. It only takes a few simple steps!
Step 1: Prep the Lobster
Using a pair of kitchen shears, cut down the belly portion of the tail from one end to the other. Repeat the process on the top of the shell and remove the tail from the shell.
Then, use a sharp knife to cut a slit down the top of the tail lengthwise to expose the intestinal vein. Remove it using the tip of your knife.
Step 2: Season the Tails
Season the tails with salt, pepper, and paprika and allow them to set for about 3 minutes.
Step 3: Make a Dredge Station
In a flat dish with a lip, mix flour and baking powder together. In another dish add milk.
Step 4: Dredge the Tails
Dredge the tails in milk and then roll them in the flour mixture.
Step 5: Fry
Preheat oil in a small pan over medium heat. The oil should be about a half-inch deep. Then, place the tail in the hot oil for 2 minutes. Flip the tails and fry for an additional 2 to 3 minutes until the breading is golden brown. Enjoy!
Hint: When deveining the lobster, remember that the vein isn’t super deep. Carefully cut so that you only cut deeply enough to expose the vein
Don’t have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change these fried lobster tails.
- Buttermilk – For an extra rich coating, use buttermilk instead of regular milk.
- Panko – For an extra crispy exterior, use panko breading.
- Canola Oil – If you don’t have vegetable oil, canola oil will work for frying.
Want to personalize this fried lobster tails recipe? Here are some of my tried and true tips for changing up this recipe.
- Spicy – Add chili pepper flakes to the flour for an extra kick of heat.
- Garlic Powder – Try adding garlic powder to the flour.
If you love recipes like this, you may also enjoy these bacon wrapped scallops.
You won’t need much in the way of equipment to make these delicious lobster tails.
- Measuring cups and spoons
- Kitchen shears
- Cutting board
Store any leftovers in an air-tight container in the refrigerator for 2 to 3 days.
This is a very simple recipe, but I have a couple of tips that will help you make it as great as it can possibly be.
- Be gentle when cutting the shells off of the tails. Use just the tip of the shears so you don’t mangle the meat while cutting the shells.
- Use a light touch when cutting the tail to expose the intestinal vein. It’s not that deep.
More Seafood Recipes
Do you like seafood? Here are some recipes you may also like to try.
Do you have questions about fried lobster? Here are some of the most commonly asked questions about these fried lobster tails.
They’ll last for 2 to 3 days in an air-tight container in the refrigerator.
Place the tail in a dish with a bit of liquid and cover it with foil. Then, bake it at 350 degrees until heated through.
The meat will become creamy white with no translucent areas when the lobster is fully cooked.
Fried Lobster Tails Video
Fried Lobster Tails
Ready to get cooking? Remember that you can print this recipe if you would like.
Fried Lobster Tails
- large skillet
- 2 lobster tails
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon paprika
- ½ cup milk
- ½ cup flour
- ½ teaspoon baking powder
- vegetable oil for frying
- melted butter for dipping
- Get out and measure your ingredients.
- Remove lobster tail from shell. Using a kitchen sheers, cut from the front to back on the belly side of the lobster.
- Repeat this on the top side of the lobster. Gently pull shell off the tail.
- 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.
- Season both lobster tails with salt, pepper, and paprika. Allow to sit for 3 minutes.
- Preheat vegetable oil in a small pan over medium heat. Vegetable oil should be about ½ inch deep. Oil is ready when a drop of water flicked in it dances.
- Whisk flour and baking powder together and put it on a flat dish.
- Dredge each lobster tail in milk.
- Before rolling it in the flour mixture.
- Shake off excess.
- Place breaded tails in hot oil for 2 minutes.
- Flip and fry for 2-3 more minutes until coating is golden brown.
- Serve with melted butter.
- Enjoy every bite.