Name: Fried Lobster Tails
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2 servings
Cuisine: Other
Ingredients: 2 lobster tails; 1 cup oil peanut or olive oil; 0.5 cup milk; 1 egg; 0.5 cup flour; 1 tbsp Old Bay seasoning; 0.25 cup butter; 0.5 tsp garlic; 1 lemon

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Fried Lobster Tails

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

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

Carefully using hands to pull lobster meat up on top of the lobster shell. Lobster shells are sharp so please be careful!

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

In a shallow bowl, 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. Coat completely on all sides.

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

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

Once 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.

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

Use slotted spoon to remove lobster tails to a plate.

To make garlic butter, stir together melted butter and minced garlic.

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

Nutrition

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Tips & Tricks (5)

Butterfly and Butterfly-Cut Properly 🦞
Split lobster tails lengthwise without cutting completely through, then gently press flat to expose the meat evenly for consistent cooking and better breading adhesion.
Pat Dry for Maximum Crispiness 💧
Use paper towels to thoroughly dry the lobster meat after butterflying—moisture is the enemy of a golden, crispy exterior and prevents proper breading coating.
Double-Dredge Technique for Golden Crust ✨
After the egg wash, dredge in flour first, then repeat the egg wash and flour again for an extra-crispy, restaurant-quality coating that stays intact during frying.
Infuse Butter with Garlic and Lemon Properly 🧈
Gently warm butter with minced garlic and fresh lemon juice off-heat for 2-3 minutes to infuse flavors without burning the garlic, then finish with a pinch of Old Bay for depth.
Use High-Heat Oil and Monitor Temperature 🌡️
Maintain oil temperature between 350-375°F using a thermometer—this ensures the exterior fries golden in 2-3 minutes while the delicate lobster meat stays tender and juicy inside.