Chicken Fried Lobster recipe served on a plate, by The Weather Room
Sep 24 2026
Restaurants›The Weather Room›Chicken Fried Lobster Recipe

Chicken Fried Lobster Recipe

Inspired by The Weather Room
Time1h 30m
Serves2

Marinated lobster tails, double dredged and flash fried; served with Louisiana-style grit cakes, étouffée gravy

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Ingredients

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Lobster

Grit Cakes

Étouffée Gravy

Method

Lobster Preparation

  1. 1

    Marinate the Lobster

    In a bowl, combine buttermilk and hot sauce. Add lobster tails and marinate in the refrigerator for at least 30 minutes.

  2. 2

    Dredge the Lobster

    In a separate bowl, mix flour, cornstarch, salt, black pepper, and cayenne pepper. Remove lobster tails from marinade and dredge in the flour mixture. Dip back into the buttermilk, then dredge again in the flour mixture.

Frying Lobster

  1. 3

    Heat Oil

    In a deep frying pan, heat vegetable oil to 350°F (175°C).

  2. 4

    Fry Lobster

    Carefully add the dredged lobster tails to the hot oil. Fry for about 3-4 minutes or until golden brown. Remove and drain on paper towels.

Grit Cakes Preparation

  1. 5

    Cook Grits

    Bring chicken broth to a boil. Stir in grits and cook according to package instructions, about 20-25 minutes.

  2. 6

    Add Cheese and Butter

    Once grits are thickened, stir in cheddar cheese, butter, and salt. Pour into a greased dish and cool until set.

  3. 7

    Cut and Fry Grit Cakes

    Cut cooled grits into squares and pan-fry in a skillet over medium heat until golden on both sides.

Étouffée Gravy Preparation

  1. 8

    Sauté Vegetables

    In a saucepan, melt butter over medium heat. Add onion, bell pepper, celery, and garlic. Sauté until softened.

  2. 9

    Make Roux

    Stir in flour and cook for 2 minutes. Gradually add chicken broth, stirring constantly until thickened.

  3. 10

    Season the Gravy

    Add Cajun seasoning, salt, and black pepper. Cook for an additional 5 minutes.

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