How To Prep And Deep-Fry Lobster Tails For More Flavor And Texture

Although it's been prepared and enjoyed in restaurants and home kitchens all over the world, deep-frying lobster is often frowned on by Maine residents and other members of the supposed seafood-eating elite, claiming it destroys the crustacean's delicate flavor and texture. But if you've never tried deep-fried lobster, how would you know? With the right preparation, seasonings, and cooking temperature, fried lobster tails are a delicacy even food snobs would enjoy.

Though dining on lobster is viewed by many to be a meal reserved for a special occasion, they're perfect for dinner any night of the week; just be sure to cook them as soon as possible, as fresh lobster meat will only last in the fridge for two days. To prepare, start by cutting a slit down the length of the tail using kitchen shears, stopping just before you reach the tail fins. Then, using your fingers, separate the meat from the shell and pull it up through the opening you cut. You can remove the meat completely for dredging and frying, but we recommend leaving the shell on for that extra wow factor in your presentation.

The lobster tails have been prepped, and now it's time to fry. Whether you use a deep fryer or a heavy-bottomed pot, you'll need a thermometer to know when the oil reaches 350 degrees Fahrenheit, the perfect temperature to attain the browning that occurs during the Maillard reaction, when amino acids in the protein react with sugars unlocking new compounds and incredible flavor. It's also a low enough temperature to allow the meat to cook without burning.

Recipes differ when it comes to the seasonings and dredges used to deep fry lobster, but the choice is yours. It's important to season the lobster tails before dredging them with salt and pepper, but you can also add Cajun seasoning, cayenne pepper, and garlic and onion powder Some recipes call for a combination of cornmeal and flour, while others add a short soak in seasoned buttermilk, but the end result is the same: crispy, decadent lobster tails with sweet, delicate meat and a crunchy breading.