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
Scale
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