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Fried lobster tails with lemon and garlic butter

Get the Recipe: Fried Lobster Tails

These fried lobster tails are gourmet and fancy, but super easy to make! They are crispy, golden, and so flavorful. These lobster tails are great for entertaining, holidays, and family dinners.
5 from 9 votes

Ingredients

  • 2 lobster tails
  • 1 cup oil, canola, corn, peanut or olive oil
  • ½ cup milk
  • 1 egg
  • ½ cup flour, all purpose or gluten free
  • 1 tbsp Old Bay seasoning
  • ¼ cup melted butter
  • ½ tsp minced garlic
  • 1 lemon, to garnish

Instructions 

  • First, butterfly the lobster tails. Using kitchen shears with the lobster tails facing away from you, cut through lobster shell in a straight line.
  • Carefully using hands to pull lobster meat up on top of the lobster shell. Lobster shells are sharp so please be careful!
  • Once lobster meat is nicely settled on top of lobster shells, make egg wash and flour mixture.
  • In a shallow bowl, add milk and egg. Whisk until combined. In another bowl, stir together flour and Old Bay seasoning.
  • Dip each tail first into the dry mixture. Coat completely on all sides.
  • Then, dip each tail into the egg wash mixture. Coat completely.
  • Dip each tail back into the dry mixture. Coat completely.
  • Once lobster is prepared, heat oil in a pot on the stovetop. Once oil has reached about 350 degrees Fahrenheit, use tongs or slotted spoon to carefully place lobster tails in oil.
  • Fry for 4 to 5 minutes or until shells turn red and lobster meat is opaque.
  • Use slotted spoon to remove lobster tails to a plate.
  • To make garlic butter, stir together melted butter and minced garlic.
  • Finally, serve lobster tails with garlic butter and lemon wedge.

Notes

  • See blog post above for step by step photos.
  • Make sure lobster tails are fully coated in the dry mixture, then wet mixture, and finally full coated in the dry mixture.
  • I used olive oil for the frying since that's my favorite oil.  Corn oil, canola oil and peanut oil all work well too.
  • My lobster tails were not fully submerged in the oil.  I used my slotted spoon to "flip" them after a few minutes of cooking to ensure all sides were cooked and crispy.
  • Since I am gluten free, I used gluten free 1 to 1 flour.  All purpose flour works too.
  • Nutrition facts do not include garlic butter.
Calories: 394kcal, Carbohydrates: 15g, Protein: 15g, Fat: 31g, Saturated Fat: 3g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 19g, Trans Fat: 1g, Cholesterol: 124mg, Sodium: 297mg, Potassium: 212mg, Fiber: 1g, Sugar: 2g, Vitamin A: 164IU, Vitamin C: 1mg, Calcium: 116mg, Iron: 2mg