Deep Fried Lobster Recipe

Lobster tails: The star of the dish, providing tender and flavorful meat.

All-purpose flour: Creates the base for the crispy coating.

Cornstarch: Adds extra crispiness to the coating.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth to the coating.

Buttermilk: Helps the coating adhere to the lobster tails and adds a slight tanginess.

Vegetable oil: Used for frying the lobster tails to golden perfection.

When preparing lobster tails for deep frying, ensure they are thoroughly cleaned and deveined. This not only improves the taste but also ensures even cooking. Additionally, when mixing the flour and cornstarch with salt and black pepper, sift the dry ingredients together to avoid clumps and achieve a more uniform coating.

• lobster tails - Substitute with shrimp: Shrimp has a similar texture and flavor profile, making it a good alternative for deep frying.

• all-purpose flour - Substitute with rice flour: Rice flour provides a similar crispy texture when fried and is also gluten-free.

• cornstarch - Substitute with potato starch: Potato starch offers a similar light and crispy coating for fried foods.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different but pleasant flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat level and can be used to maintain the flavor profile.

• buttermilk - Substitute with plain yogurt: Plain yogurt can mimic the tanginess and thickness of buttermilk, making it a good alternative for marinating.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for deep frying.

• Allow the lobster tails to cool completely before storing. This prevents condensation, which can make the coating soggy.
• Place the cooled lobster tails in an airtight container. If stacking, use parchment paper between layers to maintain the crispy texture.
• Store the container in the refrigerator if you plan to consume the lobster tails within 2-3 days. For longer storage, proceed to freezing.
• To freeze, wrap each lobster tail individually in plastic wrap or aluminum foil to prevent freezer burn.
• Place the wrapped lobster tails in a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to reheat, thaw the lobster tails in the refrigerator overnight.
• Reheat in an oven preheated to 350°F (175°C) for about 10-15 minutes, or until heated through. This helps to retain the crispy coating.
• Avoid microwaving as it can make the lobster tails rubbery and the coating soggy.

• Preheat your oven to 350°F (175°C). Place the leftover lobster tails on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until warmed through.

• Use an air fryer for a quick and crispy reheat. Set the air fryer to 350°F (175°C) and place the lobster tails in the basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• For a stovetop method, heat a skillet over medium heat and add a small amount of vegetable oil. Place the lobster tails in the skillet and cover with a lid. Heat for about 3-5 minutes on each side, or until they are warmed through and crispy.

• If you prefer using a microwave, place the lobster tails on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• For a steam reheat, place a steamer basket over a pot of simmering water. Arrange the lobster tails in the basket and cover with a lid. Steam for about 5-7 minutes or until heated through. This method helps retain moisture and keeps the lobster meat tender.

• Deep fryer: Used to heat the vegetable oil to the precise temperature needed for frying the lobster tails.

• Mixing bowl: Used to combine the flour, cornstarch, salt, and black pepper.

• Tongs: Handy for dipping the lobster tails in buttermilk and transferring them to the flour mixture.

• Paper towels: Essential for draining the excess oil from the fried lobster tails.

• Thermometer: Useful for ensuring the oil reaches and maintains the correct temperature of 375°F (190°C).

• Measuring cups: Used to measure out the flour, cornstarch, buttermilk, and vegetable oil accurately.

• Whisk: Helps in mixing the flour, cornstarch, salt, and black pepper evenly.

• Plate: Used to hold the dredged lobster tails before frying.

• Slotted spoon: Useful for removing the fried lobster tails from the oil without bringing too much oil along.

Prepare ingredients in advance: Measure and mix the flour, cornstarch, salt, and black pepper ahead of time to streamline the process.

Use a thermometer: Ensure the oil is at the right temperature quickly by using a kitchen thermometer.

Preheat the oil: Start heating the vegetable oil while you prepare the lobster tails to save time.

Double coat for extra crunch: Dip the lobster tails in buttermilk and flour mixture twice for a crispier texture.

Drain efficiently: Use a wire rack over paper towels to drain the lobster tails faster and keep them crispy.