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fried lobster

Fried Lobster Tail

Patricia Valbrun
Fried Lobster Tail is a decadent dinner made with large lobster tails smothered with a buttery garlic herb sauce then deep fried making these lobster tails tender and juicy. The ultimate satisfaction!
5 from 5 votes
Prep Time 5 mins
15 mins
Total Time 20 mins
Course Main Course
Servings 4 people


  • 4 lobster tails
  • vegetable oil fill pot less than half way
  • paprika dash
  • 1 tbsp mustard

Dry Batter

  • 1/2 cup all purpose flour
  • 1 cup cornmeal
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tsp all purpose seasoning
  • 1 tsp lemon pepper
  • 1 tsp old bay
  • 1 tsp salt

Wet Batter

  • 1/2 cup Milk
  • 1 egg
  • 1 tsp old bay

Garlic Butter

  • 1/2 stick butter melted
  • 1 tsp garlic powder
  • parsley


  • Prepare: Preheat stove top 365F. Start by preparing the lobster. Using kitchen shears butterfly the tail by cutting down the center. Loosen the meat and pull the lobster meat upward.
  • Create flour mixture: In a large bowl, add all-purpose flour, cornmeal, salt, onion powder, garlic powder, all-purpose seasoning, lemon pepper, old bay and set aside.
  • Wet batter: Next, in a medium size bowl, add milk, egg and old bay. Mix until everything is well blended
  • Season lobster: Lightly season the lobster with yellow mustard. This helps create a nice crispy golden color after fried.
  • Coat and Fry: Start off coating the lobster lightly in the flour mixture, then wet mixture and back into the flour mixture again. Fry for 4-5 minutes and garnish with garlic butter sauce and enjoy!


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