How To Make Restaurant-Style Fried Lobster Tails

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Fried Lobster Tails was one of the more popular specials I ran on my selections of daily specials. Served with cocktail or tartar sauce or if you’re throwing caution to the wind, melted butter.

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The first step is defrosting the lobster tails and then carefully splitting them in half using a chef’s knife.

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Start by dredging the split lobster tails (including the shell) in flour.

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The next step is dipping the floured lobster tails into an egg wash. Completely coating the lobster and shell in the liquid.

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The last step before frying is to place the lobster tails in a seasoned bread crumb mixture. Make sure to completely cover the lobster and shells with the bread crumbs

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When all the split lobster tails have been breaded you’re ready to begin the frying process.

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