Deep Fried Lobster Tails

Deep-Fried Lobster with Waffles will take your breath away!

So incredibly tasty Shrimp n Grits in lemon butter & a deep-fried Lobster Tail.

SO GOOD!!

Try this recipe as soon as possible! 

The directions are easy to follow

And few ingredients are needed.

And of course, you can enjoy them alone ♥♥

Ingredients:

2­4 Large Lobster Tails

1 C All-purpose Flour

1 T Cornstarch

1 C Buttermilk or Almond Milk

1 T Hot Sauce

1 T Salt and Pepper

Enough Canola oil to submerge and deep fry

How to Deep Fried Lobster Tails:

Step 1. Heat oil to 350°

Step 2. Rinse lobster tails. Cut a slit-down center, carefully. Pull lobster meat up and partially out and place it on top of the shell. Do not detach lobster meat from the end of the tail area so lobster stays in place.

Step 3. In a bowl, add buttermilk and hot sauce. Whisk well. Add lobster tail to the mixture. Let soak 5 minutes, room temperature.

Step 4. In a shallow dish, add dry ingredients plus seasonings. Pour in 2­3 T of the buttermilk mixture and form small clumps into the flour. This gives the coating a crispy crust.

Step 5. Shake off excess buttermilk and dredge in flour. Deep fry for 6­8 minutes until golden brown and fully cooked through. Drain on a brown paper bag. Sprinkle with a dash of sea salt or salt and serve.

Optional: how to make the grits:

a.

b.

c.

Enjoy!

Enjoy!

Now, remember to save this recipe on Pinterest for later 🙂

Deep Fried Lobster Tails

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Ingredients 

• 2 ­4 Large Lobster Tails
• 1 C All-purpose Flour
• 1 T Cornstarch
• 1 C Buttermilk or Almond Milk
• 1 T Hot Sauce
• 1 T Salt and Pepper
• Enough Canola oil to submerge and deep fry

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Instructions

• Heat oil to 350°
• Rinse lobster tails. Cut a slit-down center, carefully. Pull lobster meat up and partially out and place it on top of the shell. Do not detach lobster meat from the end of the tail area so lobster stays in place.
• In a bowl, add buttermilk and hot sauce. Whisk well. Add lobster tail to the mixture. Let soak 5 minutes, room temperature.
• In a shallow dish, add dry ingredients plus seasonings. Pour in 2­3 T of the buttermilk mixture and form small clumps into the flour. This gives the coating a crispy crust.
• Shake off excess buttermilk and dredge in flour. Deep fry for 6­8 minutes until golden brown and fully cooked through. Drain on a brown paper bag. Sprinkle with a dash of sea salt or salt and serve.
• Enjoy!

Author: Laura

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