4 fresh or frozen uncooked lobster tails, thawed and skewered (4)
1 cup all-purpose flour (250 mL)
Pinch of kosher salt (1 mL)
Pinch of freshly ground black pepper (1 mL)
1 teaspoon cayenne pepper (5 mL)
2 large eggs (2)
1 cup panko breadcrumbs (250 mL)
2 cups canola oil (for frying) (500 mL)
4 skewers (4)
- Carefully crack and remove the entire lobster tail and place on a plate.
- In a large bowl combine the flour, salt, pepper and cayenne pepper. Mix and set aside.
- In a medium-sized mixing bowl, crack both the eggs and beat.
- Working with one skewered lobster tail at a time, dip the tail into the flour, egg wash followed by the panko breadcrumb mixture ensuring to fully coat the tail.
- In a medium-sized pot, heat the canola oil over high heat. When the oil is hot and slightly bubbling, submerge and fry one lobster tail at a time, for approximately 1-2 minutes or until the lobster tail floats and is golden brown. Be careful not to burn.
- Place deep-fried lobster tail on a paper towel-lined plate to dry off excess oil. Repeat with the remaining tails.
Note: The best way to remove the lobster meat from a tail is to flip it upside down and use kitchen shears to cut the cage connecting the meat and shell. Be careful to not cut into the meat as you want to keep it in one piece.
Matty’s Deep Fried “Lobsicle”
My world famous CAESAR cocktail always came garnished with a lobster tail. It's time to take that cocktail to the next level with this key ingredient for any DIY CAESAR garnish bar. Recipe courtesy Chef Matt Dean Pettit.
- 4 people
- Serving Size
- 1 lobster tail
- Total Fat
- 27.5 g
- Saturated Fat
- 2.8 g
- 174 mg
- 364 mg
- 21.7 g
- 0.8 g
- 0.4 g
- 28.7 g
- 270 mg