Lobster is a delicious and luxurious seafood that can be prepared in many ways One popular preparation method is frying, which yields a crispy golden exterior and tender, juicy interior. But fried lobster can seem intimidating for home cooks In this comprehensive guide, we’ll cover everything you need to know to fry lobster tails at home, including ingredients, tools, tips and step-by-step techniques.
Why Fry Lobster Tails?
Frying imparts lobster with a crispy, crunchy coating and seals in moisture and flavor. The high heat of frying caramelizes natural sugars in the shell, intensifying sweetness. Breading also adds texture and soaks up any lobster juices released during cooking. Fried lobster is a classic preparation in many cuisines, including Chinese, Cajun and seafood shacks across America. It’s a delicious way to enjoy succulent lobster meat with a crispy contrast.
Selecting and Preparing Lobster for Frying
The best lobster for frying is cold-water rather than warm-water lobster. Cold-water lobster has a sweeter flavor more tender meat and larger claws. Look for lobster tails labeled “Maine lobster” at seafood markets or grocery stores. Frozen lobster tails work well too. Avoid limp discolored or cracked shells.
Lobster tails are often sold in the shell with meat attached. For frying, remove raw lobster meat from shells using kitchen shears. Keep the last joint and fin area attached to meat so it retains its shape. Rinse meat under cold water and pat very dry with paper towels before breading. This helps the breading adhere.
Split lobster tails lengthwise down the center using a sharp knife or kitchen shears. This allows heat to penetrate and cook meat evenly during frying. Halved tails also present beautifully on the plate.
Breading and Frying Lobster Tails
A typical breading procedure involves dredging in flour, dipping in egg wash, then coating with breadcrumbs. This creates a crispy crust that adheres to the lobster meat.
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Flour: Season all-purpose flour with salt, pepper and spices like Old Bay. Dredge lobster in flour first to help browning.
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Egg wash: Beat eggs with a little water or milk for a thin, coatable consistency. Dip lobster in egg wash next so breading adheres.
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Breadcrumbs: Cover tail in panko or seasoned breadcrumbs last. Press gently to adhere.
Once breaded, fry in 350°F oil until golden brown, about 3-5 minutes. The shell may take slightly longer to brown than the meat. Drain fried lobster tails on a paper towel-lined plate.
Frying breaded seafood in peanut, vegetable or canola oil yields the best results. Use enough oil to submerge tails fully and fry in batches to avoid overcrowding. Monitor oil temperature with a thermometer and adjust heat to maintain proper temperature.
Serving Suggestions for Fried Lobster
The beauty of fried lobster is that it needs little adornment! Simple tartar sauce, cocktail sauce, melted butter or a squeeze of lemon are perfect accompaniments. To make a meal, serve with french fries, coleslaw, hush puppies or cornbread. The crispy lobster tails also pair nicely with lighter sides like potato salad or pasta salad.
For a unique presentation, stuff lobster tails with breadcrumb and herb mixtures before frying. Crabmeat, spinach-artichoke or shrimp mixtures also work well. Fried lobster tails make an impressive appetizer for parties served on a bed of shredded lettuce or fried leeks. Consider frying lobster medallions or claws too for variety.
Tips for Crispy, Golden Fried Lobster
- Dry lobster tails thoroughly before breading to prevent soggy coating.
- Bread just before frying so coating doesn’t get mushy.
- Use instant-read thermometer to maintain oil temperature at 350°F.
- Avoid overcrowding oil with too many items frying at once.
- Let oil come back up to temperature between batches.
- Fry shelled side first if still attached.
- Drain fried lobster on paper towel-lined plate.
- Sprinkle with flaky salt immediately after frying.
With this handy guide, you can achieve restaurant-quality fried lobster tails at home. Crisp, golden and delicious, fried lobster is sure to impress at your next dinner party or picnic. Just be prepared to share the recipe when guests request it!
How to Cook lobster meat in a pan
Learn how to cook lobster meat in a pan effortlessly with these easy-to-follow steps. Elevate your familys dining experience by making lobster a regular part of your menu.
Remove thawed lobster meat from the refrigerator, open the bag, and drain excess water. (We recommend a slow thaw in your fridge for 24 hours prior to cooking)
Next, dry the desired amount of your lobster meat on a paper towel.
(If thawed properly in your fridge, you may refreeze your remaining lobster meat for later use. For more information regarding storage & freezing, please view our FAQ )
Melt 2 Tablespoons of butter in pan and add 2 cloves of minced garlic. Once the butter is melted, add lobster meat to the pan.
Cook for 8-10 minutes on low to medium heat or until the lobster meat reaches an internal temperature of 140 degrees F. Drizzle butter and garlic over the top of the lobster meat throughout the cooking process. Occassionally turn the pieces of lobster meat for even cooking.
Remove the lobster meat from the pan and place in a serving bowl or platter. Drizzle remaining butter and garlic over the lobster meat to taste.
Our Maine lobster meat products are sold in 2 pound increments. For comparison, thats equivalent to approximately 10 lobsters in terms of the amount of meat you receive. For more detailed information about serving sizes, checkout the claw and knuckle lobster meat and lobster tail meat product pages!
Looking for additional inspiration? View the library of lobster meat recipes!
THE MAINE LOBSTER CLUB’S COMMITMENT TO YOU
Ready to eat lobster meat without the hassle of shelling and cleaning live lobster. No messy kitchen or long prep time. Your lobster meat arrives at your doorstep pre-cooked & flash-frozen.
Indulge in the mouthwatering flavors of Maine lobster meat, conveniently shipped to your home with free expedited shipping on all orders.
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FAQ
Can I cook lobster in a frying pan?
- Remove the tail meat from the shells.
- Preheat two tablespoons of butter in a large frying pan over medium-high heat.
- Turn the heat to the lowest setting and let it cool until it no longer bubbles but is still hot.
- Add the lobster, cover, and cook for 3 to 5 minutes, stirring occasionally.
Which cooking method is best for lobster?
Steaming is a classic way to cook lobster and is even faster than boiling it. Use a steaming basket inside a large pot with a tight-fitting lid.
Can you pan fry frozen lobster tails?
You definitely should thaw your lobster tails before cooking them. This makes sure that the lobster meat cooks evenly and all the way through. If you cook them straight from frozen, you risk them turning out rubbery on the outside and/or raw at the center! Should you rinse frozen lobster tails?