A lobster tail terrific by itself. But a chicken fried lobster tail is over the top delicious. Think fried chicken, but with lobster. Yeah, it’s that good.
Why Use Lobster?
Well, why not? Chicken fried anything tastes great. Why not take the best the sea has to offer and make chicken fried lobster? You have never had lobster like this before. Try it.
How to Prepare Chicken Fried Lobster
Cut the underside of the lobster with kitchen sheers and pull back the membrane. Gently free the tail meat from the shell and separate it from the bottom of the shell.
Prepare the batter wet and dry ingredients and dredge the lobster tail in the dry batter, then the wet batter, then the dry batter again.
Heat oil to 350˚ F and fry until golden brown. Yum!
Serve the lobster with a few tablespoons of aioli. Make sure to prepare the aioli in advance. The lobster will cool quickly when it’s out of the fryer and you want to eat this dish hot. Don’t forget to deep fry the shell with the lobster tail. The shell will turn bright red and makes a nice decoration on the plate.
For a completely different fried lobster experience, try making lobster tempura. The texture of tempura batter is very different from a chicken fried batter. While both are cooked in 350˚ F oil, the chicken fried lobster is a little heartier of a dish. The batter has substance to it. Tempura lobster, on the the other hand, is soft and delicate. Both are great and both have their place in a lobster culinary lineup.
Some Similar Dishes
Here are some similar dishes to try:
Chicken Fried Lobster
- 2 lobster tails shells removed
- 1 cup all-purpose flour
- 1/4 rice flour
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1/2 tsp garlic powder
- 1/8 tsp cayenne pepper
- 1 cup buttermilk
- 1 tsp hot sauce like Cholula
- 1/2 cup mayonnaise
- 1 tbs lemon juice
- 1 lemon zest of one lemon
- 1 tsp chopped garlic
- 1 dash kosher salt
- 1 dash black pepper freshly ground
- Mix dry batter ingredients and set aside. Mix wet batter ingredients and set aside. Mix aioli ingredients and set aside.
- Prepare lobster tails. Heat oil to 350 degrees F. Drench lobster tails in dry batter, then wet batter, then dry batter again. Drop in hot oil and cook for about 3 minutes until crust is golden brown.
- Drain and serve with aioli.