Chicken Fried Lobster Recipe

Marinate the Lobster

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

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.

Heat Oil

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

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.

Cook Grits

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

Add Cheese and Butter

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

Cut and Fry Grit Cakes

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

Sauté Vegetables

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

Make Roux

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

Season the Gravy

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