Description
Make an amazing Southern-style fried lobster with a golden-brown crust. The magic happens when cornmeal meets seasonings to create a super crunchy coating that lets the lobster’s sweetness shine through.
Fresh lobster meets crispy cornmeal coating in this dish that you’ll never forget. You can whip this up quickly and end up with restaurant-quality fried lobster that’s perfectly seasoned with a beautiful golden color.
Ingredients
Scale
- 4 (1-pound) fresh lobster tails.
- 2 cups cornmeal.
- ½ cup all-purpose flour.
- 1 teaspoon ground cayenne pepper.
- 1 teaspoon garlic powder.
- 1 teaspoon onion powder.
- Salt and pepper to taste.
- 2 quarts oil for frying.
Instructions
- Butterfly the lobster tails: Grab your kitchen shears and cut down the center top of the shell lengthwise. Stop just before you reach the tail fins.
- Prepare the coating: Mix cornmeal, flour, cayenne, garlic powder, onion powder, salt, and pepper in a gallon-size resealable plastic bag. Give it a good shake to blend everything.
- Heat the oil: Get your frying oil to 365-370 degrees F in a deep fryer or large pot.
- Coat the lobster: Drop one tail at a time into your seasoned mixture bag. Shake it up until the tail is completely covered.
- Fry to perfection: Lower the coated tail into hot oil carefully. Let it cook 4-5 minutes until you see white meat and light golden-brown coating.
- Drain and serve: Lift it out with tongs and let it rest on paper towels to drain.
Notes
– Your oil should stay between 350-375 degrees F for the crunchiest results.
– Want smaller portions? Take the meat out of the shells and cut it into bite-sized pieces.
– Lobster’s sweetness really shines with this cornmeal coating.
– Cook just one tail at a time for the best outcome.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Seafood
- Method: Frying