Chicken Fried Lobster Tails Recipe

Prepare Lobster

If using live lobster tails: cook quickly by steaming 3–4 minutes until shells are bright red and meat is opaque. Cool slightly. If using thawed frozen tails: thaw overnight in refrigerator. Remove meat from shells by cutting down center of underside of shell and prying meat free. Rinse lobster meat and pat dry with paper towels. If tails are large, butterfly meat by slicing almost through lengthwise so it still holds together.

Marinate in Buttermilk

Place the prepared lobster pieces in a shallow container. Whisk buttermilk and eggs together, then pour over lobster so pieces are submerged. Cover and refrigerate 20–30 minutes to tenderize and help coating adhere.

Prepare Dry Coating

In a shallow bowl combine flour, cornstarch, cornmeal, Kosher salt (2 tsp), and black pepper. In a separate shallow bowl combine panko, crushed potato chips (if using), and 1/2 of the Chesapeake Bay seasoning mixture (reserve the rest for a finishing dust). Spread panko mixture on a plate for easier dredging.

Set Up Dredging Station

Set up three stations: (1) dry flour mixture, (2) beaten egg-buttermilk (from marinating — whisk again), (3) panko crumb mixture. Remove lobster from buttermilk briefly, letting excess drip back into bowl, then dredge in flour mixture, shake off excess, dip back into egg-buttermilk, and press firmly into panko mixture to fully coat. For an extra crisp double-coat: after first crumb, dip again briefly into egg and a second time into panko. Transfer coated tails to a wire rack to rest for 10 minutes so coating firms.

While lobster marinates, mix the Chesapeake Bay seasoning: combine Old Bay (2 tbsp), smoked paprika (1 tsp), garlic powder (1 tsp), onion powder (1/2 tsp), and cayenne (1/4 tsp) in a small bowl. Use half of this mixture in the panko breadcrumb mix (as above). Reserve the remaining seasoning to dust over the finished fried lobster and to incorporate into any finishing butter if desired.

Heat Oil

Pour oil into a heavy 10–12 inch skillet or deep pot to a depth of about 1.5–2 inches (about 3–4 cups depending on pan). Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of panko — it should sizzle and turn golden in about 30–45 seconds.

Fry Lobster

Working in batches (do not crowd), carefully lower coated lobster pieces into hot oil using tongs. Fry 2–3 minutes per side until coating is golden brown and internal lobster temperature reaches 140–145°F and meat is opaque. Larger pieces may need an extra minute. Use a slotted spoon or spider to transfer cooked lobster to a wire rack set over a baking sheet to drain. Sprinkle each batch immediately with a light pinch of the reserved Chesapeake seasoning.

Finish with Butter

Optionally, brush or drizzle melted butter over the fried lobster tails for shine and richness, or toss briefly in a wide bowl with the melted butter and a small pinch of the seasoning to distribute flavor. Garnish with chopped chives or parsley and serve with lemon wedges.

While lobster rests, make the aioli. In a bowl combine mayonnaise (1 cup), chopped roasted green chiles (1/4 cup), minced garlic (1 clove), lime juice (2 tbsp), chopped cilantro (2 tbsp), honey (1 tsp), salt (1/2 tsp) and black pepper (1/4 tsp). Whisk until smooth and taste; adjust acidity or heat by adding more lime or chiles to taste. Chill until ready to serve. For a thinner sauce, whisk in 1–2 tsp of water or a teaspoon of olive oil.

Transfer aioli to a squeeze bottle or small bowl for plating.