These perfectly seasoned lobster tails are so scrumptious. So good you’ll never stop until the plate is empty. Dangerously addicting and are a breeze to make!
I love serving brunch during the weekend. I have a list of everything I want to prepare and without fail, this Southern Deep Fried Lobster is always on the list. We love it! And it is a must to have these delicious tails on brunch. It is super addicting, my kids dig it, and my husband is obsessed about these lobster tails. A modest and simple dish that has so much flavor. Pretty easy to make, no fancy or confusing ingredients. These crunchy lobster tails are great as is or you can serve them with sour cream dip or ketchup.
2 cups Cornmeal
1/2 cup flour
Salt to taste
Pepper to taste
1 teaspoon Paprika
1 teaspoon Cayenne Pepper
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
4 lbs Lobster Tails, cleaned in the shell
2 quarts oil for deep-frying
How to make Southern Deep Fried Lobster
Step 1: Combine the cornmeal, flour, salt, pepper, cayenne, garlic powder, and onion powder in a gallon-sized ziplock bag. Make sure to shake well.
Step 2: To clean the lobster, keep the tail in the shell. Once the lobster is cleaned, set aside.
Step 3: In a deep fryer or large deep skillet, heat the vegetable oil until it reaches 356 degrees.
Step 4: Meanwhile, place half of the cleaned lobster tails in the ziplock. Shake well so the tails will be completely coated.
Step 5: Then, remove the tails from the bag and transfer them on a rack over a tray to catch the drippings. Repeat the same step for the rest of the lobster tails.
Step 6: Deep fry the lobster tail for approximately 4 minutes one or until lightly brown. Fry the tails one at a time and transfer the tails on paper towels to dry.