1 Fried Lobster & Shrimp Recipe

Prepare lobster

If using live lobster: bring a large pot of salted water to a rolling boil (enough to cover lobster). Add lobster and cook 6–8 minutes for a 1–1.5 lb lobster until shell is bright red. Remove and cool until handleable, then split in half lengthwise (use chef’s knife or kitchen shears), remove tomalley if desired, and pat meat and cavity dry with paper towels. If using pre-cooked lobster, split and pat dry.

Prepare shrimp

If frozen, thaw shrimp under cold running water. Peel and devein if not already done, leaving tails on or off per preference. Pat shrimp very dry with paper towels. Season lightly with 1/4 tsp kosher salt and a pinch of black pepper.

Place potatoes in a medium saucepan, cover with cold water, add a pinch of salt, bring to a boil, and simmer until fork-tender (about 12–15 minutes). Drain and keep warm.

Meanwhile, bring another pot of water to a boil, add corn, and simmer 6–8 minutes until tender. Remove and set aside.

Slice sausage into 1/2–3/4 inch diagonal rounds. If you prefer, pan-sear the sausage in a skillet over medium heat 3–4 minutes per side until browned and heated through; keep warm with the potatoes and corn.

Set up a breading station: bowl 1 — whisk together eggs and buttermilk; bowl 2 — combine flour, cornstarch, Old Bay, garlic powder, onion powder, cayenne, kosher salt, and black pepper; bowl 3 — place panko breadcrumbs (if using).

Preheat a deep pot or heavy-bottomed Dutch oven with 3–4 inches of vegetable oil to 350°F (175°C). If you don’t have a thermometer, test by dropping a pinch of flour — it should sizzle immediately and rise to the surface.

Coat shrimp: working in batches, dredge shrimp first in the seasoned flour mixture, then dip into the egg-buttermilk, then into panko (or return to seasoned flour if not using panko). Shake off excess and place on a wire rack while you finish the rest.

Coat lobster halves: lightly dust the exposed meat of the lobster halves with the seasoned flour, then brush with a little of the egg-buttermilk (use a spoon to control), and lightly press on panko if using. For a lighter crisp, you can omit panko and finish with a single dusting of flour after egg wash. Keep the lobster meat cold until ready to fry.

Fry shrimp in batches at 350°F for 2–3 minutes until golden brown and cooked through. Do not overcrowd the pot. Remove with a slotted spoon and drain on paper towels or a wire rack. Cook time depends on shrimp size.

Fry lobster halves: fry shell-side down first for 2–3 minutes to heat through and crisp the meat surface (monitor carefully so it doesn’t overcook). If lobster is already cooked, you’re essentially crisping the exterior and heating the meat; total fry time should be 2–4 minutes. Remove and drain on rack.

If you prefer a slightly richer finish, after removing fried items, reduce heat slightly and re-fry sausage slices 30–60 seconds to crisp the edges, then drain.

In a small skillet, melt unsalted butter over medium-low heat. Add minced garlic and cook 30–45 seconds until fragrant (do not brown). Stir in chopped parsley and remove from heat. Squeeze in 1–2 teaspoons lemon juice if desired.

Brush lobster meat lightly with the garlic-herb butter. Arrange lobster halves, fried shrimp, potatoes, corn, and sausage on a large plate or tray.

Serve immediately with lemon wedges and any remaining garlic butter on the side for dipping. Provide napkins — this is a hearty, hands-on dish.