Fried Lobster Tail Recipe
Tarragon Chimichurri, Mustard Cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fried Lobster Tail
Tarragon Chimichurri
Mustard Cream
Method
Fried Lobster Tail
- 1
Prepare the Lobster
Using kitchen shears, cut the top shell of the lobster tails down the center, stopping just before the tail. Gently pull apart the shell and lift the lobster meat out, keeping it attached at the base. Lay the meat over the shell.
- 2
Prepare the Batter
In a large bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. In another bowl, whisk together the eggs and milk. Gradually add the wet mixture to the dry ingredients until smooth.
- 3
Heat the Oil
In a large pot or deep fryer, heat vegetable oil to 350°F (175°C).
- 4
Fry the Lobster Tails
Dip each lobster tail into the batter, allowing excess to drip off. Carefully place in the hot oil and fry for 4-5 minutes, or until golden brown and cooked through. Remove and drain on paper towels.
Tarragon Chimichurri
- 5
Prepare the Chimichurri
In a food processor, combine the fresh tarragon, fresh parsley, garlic cloves, red wine vinegar, olive oil, salt, and black pepper. Pulse until finely chopped and well mixed.
- 6
Adjust Seasoning
Taste the chimichurri and adjust salt and pepper as needed. Transfer to a bowl and set aside.
Mustard Cream
- 7
Prepare the Mustard Cream
In a bowl, whisk together the heavy cream, Dijon mustard, and honey until smooth and creamy.
- 8
Season
Add salt and black pepper to taste, adjusting as needed for flavor.