Crispy Fried Lobster Tail Delight
Nutritional value per serving
Calories450kcal
Carbs30gram
Fat20gram
Protein28gram
Ingredients
- Lobster tails (fresh or thawed) - Choose fresh lobster tails with firm and translucent shells if possible, or frozen tails that are thoroughly thawed in the refrigerator.2 pieces
- All-purpose flour1/2 cup
- Cornstarch - helps achieve extra crispiness1/4 cup
- Baking powder - for lightness in the batter1 teaspoon
- Salt1 teaspoon
- Black pepper1/2 teaspoon
- Paprika - adds color and mild flavor1/2 teaspoon
- Garlic powder1/2 teaspoon
- Egg - for binding the batter1 piece
- Cold water or sparkling water - for lighter batter3/4 cup
- Vegetable oil or canola oil - for deep frying, choose an oil with a high smoke point2 cups
- Lemon wedges - for serving, optionalto taste n/a
This Crispy Fried Lobster Tail recipe is designed for home cooks wanting to enjoy restaurant-quality seafood with simple ingredients and basic kitchen tools. The lobster tail is coated in a seasoned batter and fried to golden perfection, yielding a crispy exterior and tender, juicy meat inside. This recipe ensures food safety by specifying proper internal cooking temperature and food handling steps. The total estimated cost of ingredients is approximately $15 USD, €14, £12, and ₹1100. The dish is around 450 calories per serving, suitable for a pescatarian diet. Complexity is easy, and total cooking time is about 30 minutes.
Preparation instructions
Prepare the lobster tails
1Using kitchen scissors or a knife, carefully cut the top shell of each lobster tail lengthwise, exposing the meat. Gently loosen the meat from the shell but leave it attached at the base. Lift the meat slightly and rest it on top of the shell to create a 'butterfly' effect. Pat dry with paper towels to remove excess moisture for better batter adherence. This step makes the lobster meat easier to cook evenly and achieve a crispy coating. (~10 minutes)
Make the batter
2In a mixing bowl, combine the flour, cornstarch, baking powder, salt, black pepper, paprika, and garlic powder. Whisk to mix evenly. In another small bowl, beat the egg, then add cold water or sparkling water and whisk to combine. Slowly pour the wet mixture into the dry ingredients, stirring gently to form a smooth batter. Avoid overmixing to keep the batter light. (~5 minutes)
Heat the oil
3Pour oil into a deep skillet or pot to a depth of about 5 cm (2 inches). Heat over medium-high heat until the temperature reaches 180°C (350°F). Use a kitchen thermometer to check. Proper oil temperature ensures crispy, non-greasy fried food. (~5 minutes)
Dip and fry the lobster tails
4Hold the lobster tail by the shell, dip the exposed meat into the batter, ensuring it is fully coated. Carefully place the lobster tail meat-side down into the hot oil. Fry for 3 to 4 minutes until golden brown and crispy. Flip gently and fry the shell side briefly if desired, but cooking the meat side is important. Make sure the lobster meat reaches an internal temperature of at least 63°C (145°F) to be safe for consumption. Use a food thermometer for accuracy. (~7 minutes)
Drain and serve
5Remove the fried lobster tails from the oil using tongs or a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve immediately with lemon wedges for a burst of freshness. (~3 minutes)
Cooking Tips
-Use sparkling water instead of plain water for a lighter, crispier batter.
-Do not overcrowd the pan while frying to maintain the oil temperature.
-Always use a thermometer to monitor both oil and internal meat temperatures for safety and optimal texture.
-If you do not have cornstarch, you can substitute with rice flour for a similar crispiness.
Equipment
- Kitchen scissors or sharp knife
- Mixing bowls
- Whisk or fork
- Deep skillet or pot
- Kitchen thermometer
- Tongs or slotted spoon
- Paper towels
Shopping List
- [ ] Lobster tails (2 pieces) - Fresh or frozen, with firm shells and no strong fishy odor.
- [ ] All-purpose flour (1/2 cup) - Regular baking flour from the supermarket.
- [ ] Cornstarch (1/4 cup) - Find in the baking aisle, helps crispiness.
- [ ] Baking powder (1 tsp) - For fluffy batter.
- [ ] Salt (1 tsp) - Any standard table salt.
- [ ] Black pepper (1/2 tsp) - Freshly ground preferred.
- [ ] Paprika (1/2 tsp) - Adds color; smoked paprika optional.
- [ ] Garlic powder (1/2 tsp) - Adds savory aroma.
- [ ] Egg (1) - Large, fresh.
- [ ] Cold water or sparkling water (3/4 cup) - Sparkling water from beverage section.
- [ ] Vegetable or canola oil (2 cups) - Use oil with high smoke point for frying.
- [ ] Lemon (1), optional - For serving, fresh and firm.
Estimated total cost: Approximately $15 USD.
FAQ
How do I know when the lobster tail is fully cooked?
The lobster meat should be opaque white and firm to the touch. Use a food thermometer to ensure the internal temperature reaches 63°C (145°F) which ensures it's safe to eat.
Can I use frozen lobster tails?
Yes, use fully thawed lobster tails. Thaw them in the refrigerator for 24 hours before cooking. Avoid thawing at room temperature to prevent bacterial growth.
What oil is best for frying lobster tails?
Use a neutral oil with a high smoke point such as vegetable oil, canola oil, or peanut oil for best frying results.
Can I bake the lobster tails instead of frying?
Yes, you can bake lobster tails with a butter and seasoning mix at 200°C (400°F) for about 12-15 minutes until fully cooked, but it won't have the crispy coating frying provides.
How can I avoid the batter from falling off during frying?
Make sure the lobster tail meat is patted dry before dipping in batter and maintain the oil temperature at 180°C (350°F). Frying at the correct temperature helps the batter set quickly and stay intact.