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Tasty Lobster Tails with Butter

Featured in: Tasty Appetizers

These crunchy lobster tails bring fancy restaurant vibes to your home cooking. The meat gets split open, seasoned with Old Bay and paprika, then dipped in buttermilk and seasoned flour before cooking until golden. A simple garlic butter mix adds amazing flavor to the crunchy outside and soft meat inside. You can make this dish in under 30 minutes, so it's great for special nights or when you want something extra nice. The mix of the crunchy coating, juicy lobster, and rich garlic butter makes an amazing dish that works as both a wow-factor starter or classy main dish.
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punchofyummy
Updated on Sun, 06 Apr 2025 18:37:21 GMT
Crispy fried lobster tails with a golden, seasoned crust and tender meat. Pin it
Crispy fried lobster tails with a golden, seasoned crust and tender meat. | pinchofyummy.com

Take your seafood experience up a notch with crispy-fried lobster tails offering that amazing contrast between crunchy exterior and juicy meat inside. This method turns fancy lobster into an easy-to-make dish that's just as good as what you'd get at expensive restaurants, finished with a buttery garlic sauce that soaks into every mouthful.

The first time I tried making fried lobster, I couldn't believe how the right oil temp created that satisfying crunch without drying out the meat. The buttery garlic sauce is the final luxurious touch that makes this dish so memorable.

Key Components

  • Lobster tails: Look for ones that seem heavy and solid, without any fishy smell
  • Buttermilk: Softens the meat and adds a nice tang to the outer coating
  • Old Bay seasoning: Adds those classic seafood flavors that boost the natural sweetness
  • Fresh garlic: Makes a fragrant sauce that works with the lobster without taking over
  • Baking powder: Gives you that beautiful golden crispiness

Mastering The Method

Prep Work:
Slice each tail neatly down the middle. Lift the meat with care, making sure it stays attached at the tail end. Season well, letting the spices sink in while you get the coating ready.
Making The Coating:
Combine all dry stuff completely for even flavor throughout. Dunk each tail in buttermilk, letting extra drip off. Cover in the seasoned flour mix, pressing slightly for full coverage without damaging the meat.
Frying Technique:
Keep a close eye on your oil temp - too high and the outside burns before the inside cooks, too low and you'll end up with oily tails. Look for that golden-brown color while keeping the heat steady.
Finishing Touch:
Let the butter turn slightly brown before throwing in garlic, so flavors develop without burning. Pour over your tails right before serving for the biggest flavor impact.
Golden fried lobster tails with a crunchy coating and tender, tasty insides. Pin it
Golden fried lobster tails with a crunchy coating and tender, tasty insides. | pinchofyummy.com

Growing up near the coast taught me that the less you mess with seafood, the better. Let the natural sweetness of the lobster come through that crispy coating.

Stunning Presentation

Get these golden beauties to the table right away while they're super crispy. Put them on warm plates with lots of garlic butter drizzled over top, making small pools around the tails. Don't forget some fresh lemon wedges for brightness and green herbs for a pop of color.

Fun Twists

Switch things up by mixing Cajun spices into your flour for a Southern feel. Try an Asian-inspired take using panko crumbs and serving with sweet chili sauce on the side. For something extra rich, mix some parmesan into your coating just before the tails hit the oil.

Storage Tips

These taste best right after cooking, but you can keep leftovers in a sealed container for up to two days. Warm them back up in an air fryer at 375°F for 2-3 minutes to get the crunch back. Don't use the microwave—it'll make the coating soggy and can make the meat tough.

Tasty deep-fried lobster tails featuring a crunchy exterior and wonderful seafood flavor. Pin it
Tasty deep-fried lobster tails featuring a crunchy exterior and wonderful seafood flavor. | pinchofyummy.com

Fried lobster tails bring together casual comfort food and fancy dining perfectly. Whenever I cook this dish, it reminds me of beachside spots where you can hear both sizzling oil and ocean waves. The mix of that crunchy coating, soft meat, and rich garlic butter creates something that feels both cozy and fancy. I've made it my favorite way to turn regular weeknights into special moments.

Frequently Asked Questions

→ How do I know when the lobster tails are fully cooked?
You'll know they're done when the shells turn a bright red color and the meat becomes white and no longer see-through, typically after frying for about 4-5 minutes.
→ Can I prepare the lobster tails ahead of time?
You can split open and season the tails earlier, but for the best crunch, do the frying right before you plan to eat them.
→ What oil is best for frying lobster tails?
Go for mild-tasting oils that can handle high heat like vegetable, canola, or peanut oil for the best results.
→ Can I use frozen lobster tails?
Sure thing, just make sure you let them thaw completely in your fridge overnight and pat them dry before you start cooking.
→ What sides go well with fried lobster tails?
Try them with fresh lemon slices, some creamy coleslaw, crispy fries, or a simple green salad to balance out the rich taste.

Crunchy Lobster Tail Fry

Perfectly crunchy lobster tails covered in tasty garlic butter make a fancy yet quick dinner you can whip up in just half an hour.

Prep Time
15 Minutes
Cook Time
10 Minutes
Total Time
25 Minutes
By: Amelia

Category: Tasty Appetizers

Difficulty: Intermediate

Cuisine: American

Yield: 3 Servings

Dietary: ~

Ingredients

→ Main

01 3 fresh lobster tails

→ Coating

02 1 cup fresh buttermilk
03 1 cup plain flour
04 1 teaspoon old bay spice mix
05 1 teaspoon sweet paprika
06 1 teaspoon sodium-free lemon pepper blend
07 1 teaspoon baking powder

→ Garlic Butter Sauce

08 2 tablespoons unsalted butter
09 2 fresh garlic cloves, finely chopped

Instructions

Step 01

Split the tails down the middle through the shell using scissors. Pull out the meat, push shells together, then lay meat on top.

Step 02

Blend the paprika, lemon pepper, and old bay together. Dust both sides of lobster meat with this mix. Put leftover spices in flour with baking powder.

Step 03

Let lobster soak in buttermilk while your oil reaches 350°F. Then roll each piece in your flour mixture.

Step 04

Drop tails into hot oil for about 4-5 minutes until you see bright red shells and white, solid meat.

Step 05

Heat up butter in a small pan over medium-high flame. Toss in chopped garlic and stir until you smell the aroma.

Step 06

Put hot lobster on plates with garlic butter poured over and lemon chunks on the side.

Notes

  1. Eat right away while still hot
  2. You'll know they're done when the shells turn bright red and meat looks white

Tools You'll Need

  • Scissors
  • Deep pot or fryer
  • Frying pan

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Seafood
  • Milk products
  • Gluten

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 276
  • Total Fat: 9 g
  • Total Carbohydrate: 34 g
  • Protein: 15 g