Deep Fried Lobster Tails
Craving something luxurious with a satisfying crunch? These Deep-Fried Lobster Tails check every box. Tender lobster is coated in seasoned flour, dipped in creamy buttermilk, and crusted with crispy panko breadcrumbs before being fried to golden perfection. Whether it’s for a celebration or a personal treat, this recipe is guaranteed to impress.
🧾 Ingredients
Lobster Tails
- 2–4 lobster tails (fresh or thawed)
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup buttermilk (or milk mixed with 1 tbsp lemon juice or vinegar)
- 1 cup panko breadcrumbs
- Vegetable oil (for frying)
For Serving
- Lemon wedges
- Melted butter (optional, for dipping)
- Chopped fresh parsley (for garnish)
👩🍳 How to Make It
1. Prep the Lobster
Using kitchen shears, cut along the top shell of each tail, stopping short of the tail fin.
Gently pull the meat up and over the shell, keeping it attached at the base. This makes frying easier and creates a beautiful presentation.
2. Set Up Your Breading Station
In one shallow bowl, combine flour with garlic powder, paprika, salt, and pepper.
Pour buttermilk into a second bowl.
Add panko breadcrumbs to a third.
3. Bread the Lobster Tails
Dredge each tail in the seasoned flour, tapping off any extra.
Dip it into the buttermilk, coating completely.
Roll in the panko, pressing lightly to ensure the crumbs stick.
4. Time to Fry
Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
Place the lobster tails shell-side down into the oil carefully.
Fry for 4–6 minutes, turning as needed, until the exterior is golden brown and crisp.
Remove and drain on a paper towel-lined plate.
5. Garnish & Serve
Sprinkle with chopped parsley and serve with fresh lemon wedges.
Optional: Add a side of melted butter or your favorite dipping sauce like aioli or tartar.
Enjoy as an appetizer, entrée, or tucked into tacos or rolls for a twist.
💡 Helpful Tips
- Use Quality Lobster: Fresh or premium frozen tails will give you the best taste and texture.
- Don’t Overcook: Lobster meat cooks fast—keep a close eye to maintain its tender bite.
- Get Creative with Coatings: Try crushed crackers, cornflakes, or even coconut for variety.
- Store & Reheat: Leftovers? Refrigerate for up to a day. Reheat in the oven to bring back the crispiness.
