Fried lobster tails

These crispy deep-fried lobster tails are fresh lobster seasoned and cooked to perfection, then topped off with a delicious garlic butter sauce. A delicious meal that can be enjoyed as an appetizer or main course.

I love crispy fried seafood, especially during the summer months. Some of my other favorites include buffalo shrimp, fried tilapia, and Southern-fried shrimp.

WHY YOU’LL LOVE THIS FRIED LOBSTER TAILS RECIPE

• Packed with flavor, super easy to make, and requires minimal ingredients.
• Cooks in under 15 minutes.
• An elegant and restaurant-quality meal that’s also perfect for date night.
• Although fried, the end result is tender buttery lobster chunks.

INGREDIENT NOTES

• Lobster Tails – I highly recommend using fresh cold water lobster tails. You can find lobster tails at your local grocery store or seafood market.
• Old Bay Seasoning – This adds amazing flavor and if you use this there is no need to season with salt and pepper.
• Salt-Free Lemon Pepper Seasoning – Make sure you use salt-free otherwise it can be a bit too salty since the old bay seasoning contains salt.
• Baking Powder – This will help crisp up the crust.

HOW TO MAKE FRIED LOBSTER TAILS STEP BY STEP

1. Begin by butterflying the lobster tails. To butterfly, simply cut a lengthwise slit through the center, top of the shell, stopping just before the tail fins using kitchen shears. Spread the shell open and pull out the meat in one piece. Close the shell and place the meat over the shell.
2. In a small bowl, combine paprika, salt-free lemon pepper seasoning, and old bay seasoning. Season the lobster tail meat with the spice blend on both sides. Add the remaining spices to the all-purpose flour along with the baking powder.
3. Place the lobster tails in buttermilk and let it sit for a couple of minutes while you heat the oil.
4. Heat the oil to 350 degrees F. Coat the lobster tails in the seasoned flour, shaking off any excess flour.
5. Fry the lobster tails for 4-5 minutes. While the lobster tails fry, prepare the garlic butter sauce.
6. Add the butter to a small skillet and cook over medium-high heat. Once the butter melts, stir in the fresh garlic and cook until the garlic is fragrant and toasty. Serve the lobster tails with the garlic butter sauce, lemon wedges, and enjoy.

TOP TIPS AND FLAVOR VARIATIONS

• It’s important that you don’t overcook the lobster tails. Lobster tails are fully cooked through once the shells turn red and the flesh is opaque.
• I highly recommend serving these immediately for best results.
• Enjoy these fried lobster tails with air-fryer steak, creamy mashed potatoes, and roasted parmesan Brussel sprouts for a complete dinner.
• Have leftovers? Store it in an air-tight container and refrigerate for up to 3 days. You can also serve leftovers on top of this 4 cheese mac and cheese and turn it into fried lobster mac and cheese!

WHAT IS THE DIFFERENCE BETWEEN COLD WATER AND WARM WATER LOBSTER TAILS?

Warm water lobster tails typically come from places like Florida and the Caribbean while cold water lobster tails usually come from places like Maine and Alaska. Warm water lobster tails contain more meat than cold water lobster tails but it’s a lot mushier. You can use either or for this recipe.