Lobster Fries Recipe

Prepare lobster

If using live lobster, cook (steamed or boiled) until shells are bright red and meat reaches 135°F, cool, then remove meat from shells and chop into 1/2–3/4 inch pieces. If using pre-cooked lobster, ensure pieces are chilled and pat very dry with paper towels. Excess moisture prevents a crisp fry.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 1 Tbs cornstarch, 1 tsp baking powder, 1.5 tsp cajun seasoning, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt and 1/4 tsp black pepper. In a separate small bowl beat 1 egg with 1 Tbs buttermilk, then add 3 Tbs cold club soda. Pour the wet into the dry and whisk briefly until just combined; a few lumps are fine. The batter should be thick enough to coat but still pour slowly—adjust with another teaspoon of club soda or flour if needed.

Heat oil

Pour about 3–4 cups vegetable oil into a heavy pot or deep fryer. Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter—the batter should sizzle and float up steadily without browning instantly.

Coat and fry lobster

Toss the chopped, dry lobster pieces in a small bowl with a light dusting (about 1 Tbs) of flour or remaining 1–2 teaspoons of the dry seasoning mixture to help the batter adhere. Dip or gently toss pieces in the batter to coat evenly, letting excess drip off. Working in batches to avoid overcrowding, carefully lower lobster pieces into the 350°F oil. Fry 2–3 minutes per batch, turning if needed, until golden and crisp. Avoid overcooking—lobster is already cooked and should be heated through and crisped only. Transfer to a wire rack or paper towel-lined tray and season immediately with a pinch of fine sea salt.

While oil heats, whisk together 1/2 cup mayonnaise, 1.5 Tbs sriracha, 1 tsp lemon juice, 1/4 tsp cayenne (if using) and 1/8 tsp salt in a small bowl until smooth. Taste and adjust heat or acidity—add more sriracha for spice or a little more lemon for brightness. Refrigerate until ready to serve.

Combine 1/2 cup sour cream with 1/2 tsp lemon zest, 1/2 tsp lemon juice, 1/8 tsp salt and a pinch (about 1/16 tsp) black pepper. Stir until smooth and adjust seasoning. Keep chilled until serving; this adds a cool tang to balance the heat.

Thinly slice 3 scallions on a bias and chop 2 Tbs parsley if using. Arrange fried lobster fries on a platter or in individual cones/portions. Drizzle or dollop spicy mayo and sour cream sauce over the fries as desired, or serve the two sauces on the side for dipping. Sprinkle scallions and parsley over the top and finish with a light pinch (about 1/4 tsp total) of fine sea salt and a squeeze of lemon wedge.

Serve immediately while hot and crisp. Leftovers will lose crispness; reheat briefly in a 375°F oven on a wire rack for 6–8 minutes if needed.