Fried Lobster

Yesterday while out grocery shopping and splurged and bought a large spiny lobster tail. I could have broiled it, grilled it  but I decided to fry it. Yes, fried lobster.

The meat holds up well to frying and the contrast of succulent lobster and crisp fried coating is texturally tremendous. The recipe isn’t hard, a little involved as it involves frying and a little time for the lobster to soak in the marinade. If in a rush, allow the lobster to soak in the marinade at room temp. for about 30 minutes.

“Great, I’ve fried some lobster but wouldn’t some sort of dipping sauce be needed here”? Yes!

If you’re a minimalist, a squeeze of lemon, you could make a tartare or ranch dressing, or toss the fried lobster in a Buffalo wing sauce.

Or mix mayo, sour cream and Gochujang (Korean red pepper paste) for a zesty dipping sauce. Or use the same mayo/sour cream combo and spike it with Indian Tandoori seasoning.

You could go Greek with Tzatziki, Go New Orleans with a Remoulade, or Asian with rice wine vinegar, soy, ginger and pinch of sugar.

Fried Lobster

4lbs. lobster tails

sea salt

ground pepper

garlic powder

onion powder

Marinade

1 cup milk

1 Tbsp. white vinegar

1/4 cup hot sauce

Flour Coating

1 1/4 cups all purpose flour

1/4 cup corn starch

1 Tbsp. baking powder

1 tsp. sweet paprika

1/ tsp. cayenne pepper

3/4 tsp. salt

1/2 tsp. ground pepper

Vegetable oil for frying

1. Place your lobster tails on a cutting board and use your kitchen scissors to cut vertically through the top part of the shell. Now cut the to the left and right of the tail. Open the shell up and carefully pull out the meat. Repeat for remaining lobster tails.
2. Cut tail meat into pieces and season with salt, pepper, garlic and onion powders. Place in a bowl with milk, vinegar, hot sauce and toss to coat. Cover and place in the fridge for 1 hour.
3. Remove from the fridge and place lobster in a strainer and discard marinade.
4. Make your flour mix by adding flour, corn stacrh, baking powder, paprika, cayenne, salt and pepper and use a fork to blend. Set a aside.
5. Heat your deep fryer or add about 3 inches of oil into a deep pot, bring up to a temperature of 350F.
6. Dredge your lobster pieces in the flour mixture and toss to coat and shake off excess flour.
7. Fry your lobster pieces in batches (about 5 minutes and golden) and reserve on a paper lined platter. Sprinkle sea salt on fried lobster as they cooked.
8. Want to get fancy? Fry the lobster shells and then open them a bit and place fried lobster in your lobster shell baskets.
9. Serve with your fave dipping sauce.

© 2023, Peter Minaki. All rights reserved.

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