Golden fried lobster claws served on a white plate with brown homemade gravy

Crispy Fried Lobster Claws with Rich Homemade Gravy

Name: Crispy Fried Lobster Claws with Rich Homemade Gravy
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: American seafood
Ingredients: 600 g Frozen lobster claws (thawed if frozen); 100 g All-purpose flour; 50 g Cornstarch; 2 pieces Eggs; 100 ml Milk; 1 tsp Salt; 0.5 tsp Black pepper; 0.5 tsp Paprika; 0.5 tsp Garlic powder; 500 ml Vegetable oil (for frying); 50 g Butter; 2 tbsp All-purpose flour (for gravy); 250 ml Chicken broth; 50 ml Heavy cream or milk (optional)

Home Page / Delicious Fry Recipes / How to Fry Lobster: Expert Cooking Guide

medium

15 min

Nutritional value per serving

Calories450kcal

Carbs15gram

Fat25gram

Protein30gram

Ingredients

Quantity

Frozen lobster claws (thawed if frozen)600 g
All-purpose flour100 g
Cornstarch50 g
Eggs2 pieces
Milk100 ml
Salt1 tsp
Black pepper0.5 tsp
Paprika0.5 tsp
Garlic powder0.5 tsp
Vegetable oil (for frying)500 ml
Butter50 g
All-purpose flour (for gravy)2 tbsp
Chicken broth250 ml
Heavy cream or milk (optional)50 ml

This easy recipe teaches you how to fry lobster claws until they are perfectly crispy outside and tender inside, served with a savory homemade gravy. The dish balances succulent lobster meat with a rich sauce, perfect for impressing at dinner without complicated steps. Total cost of ingredients is approximately $20 USD / 18 Euros / £16 / 1500 INR. The dish contains about 450 kcal per serving, making it suitable for a balanced diet. It requires basic kitchen tools, is easy to moderate in difficulty, and takes about 45 minutes total.

Preparation instructions

Prepare the lobster claws

1If using frozen lobster claws, thaw them completely in the refrigerator overnight or under cold running water. Pat dry with paper towels. This ensures they fry properly and reduces splattering.

Prepare the dredging stations

2In a bowl, mix flour, cornstarch, salt, pepper, paprika, and garlic powder. In another bowl, whisk eggs with milk. These help create a crispy coating.

Coat the lobster claws

3Dip each lobster claw first into the flour mixture, then into the egg wash, and finally back into the flour mixture to coat evenly. This double coating gives a crispy crust.

Heat the oil

4Pour vegetable oil into a deep pan to a depth of about 5 cm. Heat the oil to 180°C (356°F). Use a kitchen thermometer to check temperature. Proper temperature is essential for safety and crispiness.

Fry the lobster claws

5Carefully place lobster claws into the hot oil in batches to avoid overcrowding. Fry for about 4-5 minutes, turning occasionally until golden brown. Use tongs or a slotted spoon to remove them. Internal temperature should reach at least 63°C (145°F) for seafood to be safe.

Drain excess oil

6Place fried claws on paper towels to drain excess oil. This keeps them crisp and not greasy.

Make the gravy

7Melt butter in a saucepan over medium heat. Stir in 2 tbsp flour and cook for 1-2 minutes until golden (this is a roux). Gradually whisk in chicken broth, stirring constantly to avoid lumps. Simmer for 5 minutes until thickened. Optionally, add heavy cream for richness and season with salt and pepper.

Serve

8Serve the crispy fried lobster claws hot with warm homemade gravy poured over or on the side for dipping. Enjoy immediately for best texture and taste.

Cooking Tips

-Use fresh or properly thawed lobster claws and pat dry well before coating to prevent oil splatter.

-Maintain oil temperature around 180°C (356°F) for perfect frying and safety; too low will absorb oil, too high will burn the coating.

-Use a kitchen thermometer to check both oil temperature and lobster internal temperature for food safety.

-Avoid cross-contamination: use separate utensils and plates for raw and cooked lobster.

-If you want to reduce calories, bake the coated claws at 200°C for 15-20 minutes until crisp instead of frying.

Equipment Needed

Deep frying pan or pot
Kitchen thermometer
Two mixing bowls
Whisk
Tongs or slotted spoon
Paper towels
Saucepan for gravy
Measuring cups and spoons

Grocery Shopping List

[ ] Frozen lobster claws (~$15): Choose claws with intact shells and check for firmness.
[ ] All-purpose flour (~$0.50): Essential for coating and gravy.
[ ] Cornstarch (~$0.70): Provides extra crispiness in the coating.
[ ] Eggs (~$0.50 for 2): Fresh eggs help the coating stick better.
[ ] Milk (~$0.30 for 100ml): Use fresh milk.
[ ] Salt, black pepper, paprika, garlic powder (~$1 total): Check for freshness.
[ ] Vegetable oil (~$2 for 500ml): Use a high smoke point oil suitable for frying.
[ ] Butter (~$1 for 50g): For rich homemade gravy.
[ ] Chicken broth (~$1 for 250ml): Use low-sodium if preferred for control over saltiness.
[ ] Heavy cream (optional) (~$1): For optional richer gravy.

Total approximate cost: $22 USD

FAQ

Can I use fresh lobster claws instead of frozen?

Yes, fresh lobster claws work great. Make sure they are fully cooked before frying to avoid undercooking.

What should I do if I don't have a kitchen thermometer?

Use a deep-fry thermometer or carefully test oil by dropping a small piece of bread into the oil; it should sizzle and turn golden in about 60 seconds at the right temperature.

How can I tell when the lobster claws are cooked through?

Lobster claws are done when the internal temperature reaches 63°C (145°F) and the meat is firm and opaque.

Is the gravy necessary?

The gravy adds a delicious, rich flavor that complements the crispy lobster, but you can enjoy the claws with lemon wedges or your favorite dipping sauce as well.