Fried Lobster are tender, juicy, and succulent. It has a meaty texture that is oh so satisfying. Lobster is sweeter, than crab, but the flavor is decadent and rich. These delicious and crispy lobster tails are fried to perfection in under 6 minutes and served with a lemon wedge and garlic butter sauce. This recipe is quick and easy to make, and a perfect start to any romantic dinner. Dinner can be served in 20 minutes from start to finish.
For this recipe I used 2 medium lobster tails. I usually bake my lobster tails in butter and white wine. I decided to try them fried and they were delicious. Five minutes is all the time that is needed for those lobster tails to turn out just as sweet, and succulent as if I baked them. A quick dipping sauce on the side with butter, paprika, garlic powder, and a kiss of lemon juice made this a perfect lunch meal.
Also try these Lobster Dishes
Did You Know
Although lobster is considered to be a gourmet dish today, lobsters were considered the "poor man's chicken" and primarily used for fertilizer or fed to prisoners and slaves. Lobster was considered to be dirt cheap and plentiful in supply. So it was a way to save money.
Ingredients Fried Lobster Tails
2 medium Lobster tails
2 tsp garlic powder
2 tsp paprika
2 tsp onion powder
2 tsp parsley
3 tsp creole seasoning
1/2 tsp lemon juice
1/2 cup flour
1/2 cup corn meal
1 egg
1/2 cup buttermilk
Let's Cook!
In a mixing bowl add the buttermilk and egg and blend well. Set that mixture to the side.
In a second mixing bowl combine the cornmeal, flour, garlic powder, onion powder, paprika, creole seasoning and parsley. Whisk until the seasonings are completely blended with the cornmeal and flour.
If you are using frozen lobster tails. Thaw the lobster tails completely.
Cut the lobster tail down the middle and remove the vein.
 Gently run your fingers along the sides and the bottom of the lobster, pulled the meat out of the shell and rest the meat on top of the shell.
Season the lobster tails with the remaining garlic powder, creole seasoning, onion powder, parsley, and a squeeze of lemon juice.
Begin dipping the lobster in the buttermilk egg mixture first, then into the seasoned cornmeal and flour mixture.
In a medium saucepan add the cooking oil and heat up to 350°F. Once the oil is up to temperature add the lobster tail for about 5 minutes.
Place the lobster on a rack to drain excess oil. Ready to serve!
Bon Appetit, ENJOY!
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