Southern Deep Fried Lobster is a luxurious and flavorful dish that combines the rich, delicate taste of fresh lobster with the crispy, golden perfection of Southern-style frying. This dish is a celebration of bold flavors and textures,
offering an indulgent twist on classic seafood recipes. The lobster tail is carefully prepared, ensuring its natural sweetness and tenderness are preserved. It’s coated in a seasoned batter or breading that often includes a mix of flour,
cornmeal, and spices such as paprika, garlic powder, cayenne, and black pepper, giving it a signature Southern kick.
Ingredients:
2 cups Cornmeal
1/2 cup Flour
Salt to taste
Pepper to taste
1 teaspoon Cayenne Pepper
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
4 lbs Lobster Tails, cleaned in the shell
2 qts Oil for deep-frying
Directions:
In a gallon size zip-lock bag, combine the cornmeal, flour, salt, pepper, cayenne, garlic powder and onion powder. Shake well.
Clean lobster tails while keeping tail in the shell. Set aside.
Heat vegetable oil in a deep fryer or large, deep skillet such as a cast iron pan. The oil needs to reach 365 degrees.
Place half of the lobster tails in the bag, shake well to coat the tails complete. Remove tails, set on a rack over a tray to catch any drippings and keep the work area clean. Repeat with remaining tails.
Deep fry one lobster tail at a time in the oil for about 4 minutes or until lightly browned. Let fried tails dry on paper towels.