Fried Maine Lobster Tail Recipe

Start by thawing the lobster tails if they are frozen. Rinse them under cold water and pat dry with paper towels.

Using kitchen scissors, cut the top shell of each lobster tail down the middle to expose the meat. Carefully pull the meat out and lay it on top of the shell.

Season the lobster meat with salt and black pepper.

In a bowl, combine all-purpose flour and cornstarch. In another bowl, whisk together eggs and milk.

Dip each lobster tail in the flour mixture, then in the egg mixture, and back into the flour mixture to coat thoroughly.

Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).

Carefully place the coated lobster tails into the hot oil, a few at a time, and fry for about 4-6 minutes or until golden brown.

Remove the lobster tails from the oil and drain on paper towels.

Preheat your oven to 400°F (200°C). Grease a baking dish or cast-iron skillet.

In a mixing bowl, combine cornmeal, all-purpose flour, baking powder, sugar, and salt.

In another bowl, whisk together milk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined.

Pour the cornbread batter into the prepared baking dish. Bake in the preheated oven for 20-25 minutes, or until golden brown and a toothpick inserted comes out clean.

In a small saucepan, combine honey and red pepper flakes over low heat. Stir until heated through and well mixed.

Slice the scallions thinly on a diagonal.

Once the lobster tails are fried, serve them hot with a drizzle of hot honey and sprinkle scallions on top.

Serve alongside the freshly baked cornbread.