Fried Lobster Tails
When it comes to seafood, lobster is the king. And my fried lobster tails is the perfect restaurant-style dish to showcase sweet petite lobster tails. They're easy to make and will WOW your friends and family
- 6 3-4 ounce lobster tails split in half, pulled out of the shell
- 1 cup all-purpose flour seasoned with sea salt and black pepper
- 3 large eggs whipped to make egg wash
- 2 cups seasoned bread crumbs
- ½ cup milk
- corn oil for frying
Preheat cooking oil to 350 -375 degrees F.
split lobster tails down the middle and pull the meat out of the shell, but leave the meat attached.
pat dry lobster tails with paper towels.
dredge lobster tails in seasoned flour, completely coating meat and shell.
dip lobster and shell in egg wash completely covering tails, remove and allow to drain briefly.
coat egg wash lobster tail and shell in seasoned bread crumbs. Lightly pat bread crumbs onto lobster and shell to completely coat both.
place the breaded lobster tails in prheated oil and fry for 4-5 minutes or until golden brown.
carefully remove the lobster from the oil and allow to drain on a baking rack for 1 minutes.
serve lobster with cocktail sauce, tartar sauce or drawn butter
Calories: 880kcal | Carbohydrates: 133g | Protein: 45g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 367mg | Sodium: 2006mg | Potassium: 655mg | Fiber: 8g | Sugar: 10g | Vitamin A: 735IU | Vitamin C: 3mg | Calcium: 392mg | Iron: 10mg