Sweet, tender lobster coated in a light, crispy beer batter makes these Deep Fried Lobster Tails an unforgettable seafood dinner. They fry up golden and crisp in just a few minutes, while staying perfectly juicy inside. Whether you serve them with homemade Irish curry sauce, garlic butter, remoulade, or tartar sauce, this easy seafood recipe delivers restaurant-quality results right from your own kitchen.
Using a seasoned flour dredge before the beer batter creates an extra flavorful crust with just the right amount of crunch. Pair these crispy lobster tails with homemade fries, coleslaw, or your favorite seafood sides for an impressive meal.
Why You Will Love This Deep Fried Lobster Tails Recipe
- Restaurant-Quality at Home: These deep fried lobster tails are crispy, golden, and every bit as delicious as the ones you’d order at your favorite seafood restaurant.
- Light and Crispy Batter: The seasoned flour dredge and cold beer batter create an incredibly crunchy coating, while letting the sweet lobster flavor shine.
- Quick to Cook: Lobster tails fry in about three minutes, making this an impressive meal that’s surprisingly fast to prepare.
- Easy to Customize: Use Guinness for a richer flavor, a light lager for a milder taste, or substitute cold seltzer for a delicious alcohol-free version.
- Perfect for Dipping: Serve these deep fried lobster tails with Irish curry sauce, garlic butter, remoulade, tartar sauce, or spicy aioli.
Ingredient Substitutions
- Guinness or Beer: Cold plain seltzer creates an equally light and crispy batter.
- Rice Flour: Cornstarch produces the same crispy texture.
- Cajun Seasoning: Creole seasoning works just as well.
- Old Bay: Substitute your favorite seafood seasoning blend.
How to Prepare Deep Fried Lobster Tails
- Soak the bamboo skewers in water for at least 20 to 30 minutes.
- In a medium bowl, whisk together the self-rising flour, rice flour (or cornstarch), salt, garlic powder, and paprika.
- Slowly whisk in the cold beer until smooth, adding just enough to create a thick batter that slowly drips from the whisk. You may not need the entire 1½ cups.
- Refrigerate the batter for at least 15 minutes.
- While the batter chills, use kitchen shears to cut down the top of each lobster shell, stopping just before the tail fan. Carefully remove the meat, while leaving it attached to the tail for a beautiful presentation.
- Remove any vein if necessary, rinse the lobster under cold water, then pat completely dry with paper towels.
- In a shallow bowl, combine the flour, Cajun (or Creole) seasoning, and Old Bay seasoning.
- Heat 2 to 3 inches of oil in a Dutch oven or deep fryer to 375°F (190°C).
- Insert one soaked skewer lengthwise through the center of each lobster tail to help keep it straight while frying.
- Lightly dredge each lobster tail in the seasoned flour mixture, shaking off any excess.
- Dip each tail into the chilled beer batter, allowing the excess batter to drip off.
- Carefully place the battered lobster tails into the hot oil.
- Fry for about 3 minutes, flipping once halfway through, until the batter is deep golden brown and the lobster is opaque and just cooked through.
- Drain excess oil.
- Garnish with chopped parsley and serve immediately with lemon wedges and your favorite dipping sauce.
How to Serve and Store
- Serve these deep fried lobster tails immediately with homemade fries or Irish chips, coleslaw, roasted vegetables, or a fresh green salad.
- Pair with Irish curry sauce, garlic butter, remoulade, tartar sauce, spicy aioli, or honey mustard for dipping.
- Store leftovers in the refrigerator, in an airtight container, for up to 2 days.
- Reheat in a 375°F (190°C) oven or air fryer until warmed through and crispy.
- Freezing is not recommended, as the batter will lose its crisp texture.
Frequently Asked Questions
Yes. Cold plain seltzer produces a wonderfully light and crispy batter without any beer flavor.
Guinness creates a richer flavor and deeper golden color, while a light lager produces a lighter, crispier coating.
The seasoned flour gives the batter something to cling to while adding another layer of flavor.
The lobster meat should be opaque and firm while the batter is crisp and golden. Most 8-ounce tails cook in about three minutes.
More Lobster Tail Recipes to Love
Golden, crispy, and packed with flavor, these Deep Fried Lobster Tails are easier to make than you might think. The seasoned flour and light beer batter create a perfectly crisp coating while the lobster stays tender and juicy inside. Serve them with Irish curry sauce, garlic butter, remoulade, tartar sauce, or your favorite dipping sauce for a restaurant-quality seafood dinner that’s sure to impress. The coating is very similar to the one I use to make Fish and Chips.
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Deep Fried Lobster Tails
- Total Time: 30 minutes
- Yield: 6 to 8 servings 1x
Description
These Deep Fried Lobster Tails feature sweet lobster coated in a light, crispy beer batter and fried until golden. Serve with Irish curry sauce, garlic butter, or remoulade for an unforgettable seafood dinner.
Ingredients
Lobster:
- 6 to 8 (8-ounce) lobster tails
- Vegetable or peanut oil, for frying
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
- Long wooden skewers, soaked in water
Seasoned Flour Dredge:
- ¾ cup all-purpose flour
- 2 teaspoons Cajun or Creole seasoning
- 2 teaspoons Old Bay seasoning
Beer Batter:
- 1 cup self-rising flour
- ¼ cup rice flour or cornstarch
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 to 1½ cups cold Guinness stout, lager, beer, or seltzer water
Instructions
- If using bamboo skewers, soak them in water for at least 20 to 30 minutes before inserting them into the lobster tails. This helps prevent the skewers from scorching during frying.
- In a medium bowl, whisk together the self-rising flour, rice flour (or cornstarch), salt, garlic powder, and paprika.
- Slowly whisk in the cold beer until smooth, adding just enough to create a thick batter that slowly drips from the whisk. You may not need the entire 1½ cups.
- Refrigerate the batter for at least 15 minutes. A cold batter creates the crispiest coating.
- While the batter chills, use kitchen shears to cut down the top of each lobster shell, stopping just before the tail fan. Carefully remove the meat, while leaving it attached to the tail for a beautiful presentation.
- Remove any vein if necessary, rinse the lobster under cold water, then pat completely dry with paper towels.
- In a shallow bowl, combine the flour, Cajun (or Creole) seasoning, and Old Bay seasoning.
- Heat 2 to 3 inches of oil in a Dutch oven or deep fryer to 375°F (190°C).
- Insert one soaked skewer lengthwise through the center of each lobster tail to help keep it straight while frying.
- Lightly dredge each lobster tail in the seasoned flour mixture, shaking off any excess.
- Dip each tail into the chilled beer batter, allowing the excess batter to drip off.
- Carefully place the battered lobster tails into the hot oil.
- Fry for about 3 minutes, flipping once halfway through, until the batter is deep golden brown and the lobster is opaque and just cooked through.
- Transfer to a wire rack or paper towel-lined plate.
- Garnish with chopped parsley and serve immediately with lemon wedges and your favorite dipping sauce.
- ENJOY!
Notes
- Chill the batter for at least 15 minutes before frying.
- Cold beer or seltzer produces the crispiest batter.
- Fry at 375°F (190°C) for approximately 3 minutes, flipping once.
- Do not overcrowd the pan.
- Pat the lobster completely dry before dredging.
- A soaked bamboo skewer helps prevent the tails from curling while frying.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Dinner
- Method: Moderate
- Cuisine: Fish and Seafood
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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