Crispy Whole Fried Lobster Delight
Nutritional value per serving
Calories450kcal
Carbs5gram
Fat25gram
Protein45gram
Ingredients
- Whole lobster (about 1 lb / 450 g, fresh)1 piece
- All-purpose flour (for dredging)100 g
- Cornstarch (for extra crispiness)20 g
- Paprika (smoked or sweet)1 tsp
- Garlic powder1/2 tsp
- Salt1 tsp
- Black pepper (freshly ground)1/2 tsp
- Egg (large, beaten, for coating)1 piece
- Vegetable oil (for frying, enough to submerge lobster)1 liter
- Lemon wedges (for serving)To taste n/a
This recipe for crispy whole fried lobster offers a gourmet seafood experience that is surprisingly easy to achieve at home. Using simple, fresh ingredients and accessible kitchen tools, you will learn to clean, season, and fry lobster whole until perfectly crisp on the outside and tender inside. The unique method locks in flavors while ensuring the lobster is cooked to a safe internal temperature of 63°C (145°F). The lobster costs around $25 USD (€23, £20, ₹1900) depending on region; the full recipe yields 2 servings with about 450 kcal per serving, making it a medium difficulty dish requiring about 35 minutes total time. Ideal for seafood lovers looking to impress with a flavor-packed yet approachable meal.
Preparation instructions
Prepare the lobster safely
1Ensure the lobster is fresh and alive if possible. To humanely kill it, place it in the freezer for 15 minutes before cooking. Rinse the lobster under cold water and pat dry with paper towels to remove excess moisture. Use kitchen gloves if preferred for handling.
Preheat oil for frying
2Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 180°C (356°F). Use a kitchen thermometer to monitor the temperature precisely, as maintaining proper heat avoids undercooking or burning.
Prepare the dredging mixture
3In a bowl, combine flour, cornstarch, paprika, garlic powder, salt, and black pepper. Mix well to ensure even seasoning.
Coat the lobster
4Brush or dip the lobster lightly in beaten egg to help the flour mixture stick. Then dredge the lobster thoroughly in the seasoned flour mixture, shaking off excess flour. This coating will crisp up during frying.
Fry the lobster whole
5Carefully lower the coated lobster into the hot oil using tongs. Fry for about 5-7 minutes per side, turning carefully halfway to brown all sides evenly. Use a kitchen thermometer inserted into the thickest part of the lobster tail to check for safe internal temperature: it should reach at least 63°C (145°F). The lobster shell will turn a bright red and the coating golden and crispy.
Drain and rest
6Using tongs, remove the lobster from the oil and place it on a wire rack or paper towels to drain excess oil. Let it rest for 2 minutes before serving. This step helps retain crispiness and allows the lobster juices to redistribute.
Serve and enjoy
7Serve the crispy fried lobster whole on a serving platter with fresh lemon wedges. Optionally, add melted butter or garlic sauce for dipping. Remind to enjoy carefully and avoid the hot shell parts.
Cooking Tips
-If you prefer a lighter coating, reduce the flour by half and increase cornstarch for extra crunch.
-Always monitor oil temperature to prevent greasy or undercooked lobster.
-Use fresh lemons for bright citrus contrast that enhances the lobster flavor.
-Never reuse frying oil from seafood to prevent off-flavors and contamination.
-You can substitute lobster with large crayfish or langoustines for variation.
Equipment
- Deep fryer or large heavy-bottomed pot
- Kitchen thermometer (for oil and internal meat temperature)
- Tongs
- Mixing bowls
- Paper towels or wire rack
- Measuring spoons
- Serving platter
Shopping List
- [ ] Whole lobster (~1 lb): Fresh live lobster preferred; choose one with lively movements and a firm shell. Approx. $22
- [ ] All-purpose flour (100 g): Choose fresh, good quality flour for best coating. Approx. $0.50
- [ ] Cornstarch (20 g): Helps crispiness; find in baking aisle. Approx. $0.20
- [ ] Paprika (1 tsp): Smoked gives nice flavor; pick bright red color. Approx. $0.10
- [ ] Garlic powder (1/2 tsp): Fresh aroma matters; check expiration. Approx. $0.05
- [ ] Salt (1 tsp): Iodized or sea salt is fine. Approx. $0.01
- [ ] Black pepper (1/2 tsp): Freshly ground preferred. Approx. $0.05
- [ ] Egg (1 large): Free-range or organic if possible. Approx. $0.30
- [ ] Vegetable oil (1 liter): Neutral oil with high smoke point, like canola or sunflower. Approx. $3.00
- [ ] Lemons (for wedges): Bright, firm lemons. Approx. $0.50
Total Cost: ~$26.71
Tips: Buy lobster from a reputable fishmonger. Use fresh spices and oil for best flavor and safety.
FAQ
How do I know if the lobster is fully cooked?
Use a kitchen thermometer to check the thickest part of the lobster tail; it should reach at least 63°C (145°F). The shell will turn bright red and the flesh opaque.
Can I use frozen lobster instead of fresh?
Yes, you can use thawed frozen lobster. Make sure it is fully thawed and pat dry before proceeding to avoid oil splatter.
What if I don't have cornstarch?
You can omit cornstarch and use all flour, but cornstarch helps make the coating crispier and lighter.
Is it necessary to use a deep fryer?
No, a heavy-bottomed pot works well. Just ensure you have enough oil to submerge the lobster and a thermometer to monitor oil temperature.