When it comes to seafood, few dishes are as luxurious and indulgent as fried lobster tails. These delicious treats are a true delicacy, often enjoyed at fancy seafood restaurants or as a special occasion meal.
If you're a fan of fried lobster tail but have never tried making them at home, you're in for a treat. With the right recipe and a little bit of know-how, it's actually quite easy to recreate restaurant-style fried lobster tails in your own kitchen.
Fried lobster tails are made by coating lobster tail meat in a mixture of flour, eggs, and breadcrumbs, and then frying it until it's crispy and golden brown on the outside. The result is a juicy, succulent lobster tail that is bursting with flavour.
While fried lobster tails may seem intimidating to make at home, this recipe makes the process simple and straightforward. Plus, the end result is worth the effort - you'll be amazed at how delicious homemade fried lobster tails can be.
In this blog post, we'll walk you through the step-by-step process for making restaurant-style fried lobster tails at home. We'll also answer some frequently asked questions to help you get the best results possible.
So, if you're ready to indulge in some seafood luxury, keep reading to learn how to make restaurant-style fried lobster tails.
How to Buy Lobster Tails?
Before you start making fried lobster tails, it's important to make sure you have the right ingredients. One of the most important ingredients is, of course, the lobster tails themselves. When shopping for lobster tails, there are a few things to keep in mind:
Size: Lobster tails come in a range of sizes, from small to jumbo. The size you choose will depend on your personal preference and how many people you're serving. Remember that the larger the lobster tails you are cooking the more time consuming it would be.
Freshness: It's best to buy lobster tails that are fresh. If you're buying them from a seafood market or fishmonger, ask when they were caught. If you're buying them frozen, make sure they are fully thawed before you begin the recipe.
Species: There are several different species of lobster, including American lobster, spiny lobster, and rock lobster. The species you choose will depend on your personal preference and availability.
Quality: Look for lobster tails that are plump and firm, with no signs of discoloration or spoilage. Avoid lobster tails that have a strong, fishy smell.
How to Make Fried Lobster Tails:
By following these tips, you can ensure that you are getting the best lobster tails for your recipe.
Here's a recipe for making restaurant-style fried lobster tails:
4 lobster tails, thawed and split down the middle
1 cup all-purpose flour
2 eggs, beaten
1 tsp garlic powder
1 tsp paprika
1 cup breadcrumbs
Salt and pepper to taste
Vegetable oil for frying
Preheat your fryer to 375°F. If you don't have a fryer, you can use a deep saucepan or Dutch oven filled with about 3 inches of vegetable oil.
In a shallow dish, mix together the flour, garlic powder, paprika, salt, and pepper.
In another dish beat the eggs
Place the breadcrumbs in a separate dish for ease
Dip each lobster tail in the flour mixture, coating both sides. Shake off any excess.
Dip the lobster tail in the beaten eggs, allowing the excess to drip off.
Coat the lobster tail in breadcrumbs, pressing gently to help them adhere.
Repeat the process with the remaining lobster tails.
Carefully place the lobster tails in the fryer or saucepan and cook for about 3-4 minutes, or until the shells are bright red and the breading is golden brown.
Remove the lobster tails from the fryer or saucepan and drain on a paper towel-lined plate.
Serve the lobster tails hot, garnished with lemon wedges and your choice of dipping sauces.
That's all it takes to make restaurant-style fried lobster tails at home!
Frequently Asked Questions
Yes, you can use frozen lobster tails, but they must be fully thawed before you begin the recipe. To thaw lobster tails, place them in the refrigerator for several hours or overnight, or place them in a bowl of cold water for about an hour.
Yes, you can use panko breadcrumbs for a lighter, crunchier texture. However, keep in mind that panko breadcrumbs tend to absorb less oil, so your lobster tails may not be as crispy as they would be with regular breadcrumbs.
Yes, you can experiment with different types of flour to find the one that works best for you. For example, some people prefer to use corn starch or potato starch for a lighter, crispier coating. You can also try using gluten-free flour for a gluten-free version of the recipe.
Yes, you can bake the lobster tails instead of frying them if you prefer a healthier option. For baking, you would need to preheat the oven to 400°F. Line a baking try with parchment paper and follow the same coating process as described in the recipe.
Instead of frying the lobster tails, place them on the prepared baking sheet. Bake for about 15-20 minutes, or until the shells are bright red and the breading is golden brown. Keep in mind that baked lobster tails will not be as crispy as fried ones, but they will still be delicious.
Making restaurant-style fried lobster tails at home is easier than you might think. With the right recipe and a little bit of know-how, you can recreate this mouth-watering dish in the comfort of your own kitchen.
Whether you choose to fry or bake lobster tails, this recipe is sure to impress your friends and family. Give it a try and see for yourself just how delicious homemade fried lobster tails can be.
If you do not want to do the hard work and want to just go to a restaurant and have some delicious baked, fried or broiled lobster tails, you can visit Red Crab Juicy Seafood for the best seafood dishes in town!