Crispy Fried Lobster Tails Recipe
Golden Crispy Petit Cold Water Tails, Remoulade, Hot Truffle Aioli, Jumbo Onion Rings
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Lobster Tails
Remoulade Sauce
Hot Truffle Aioli
Onion Rings
Method
Prepare Lobster Tails
- 1
Prep Lobster Tails
Thaw the lobster tails if frozen. Using kitchen scissors, cut the top shell of the lobster tails down the middle and gently pull the meat out, keeping it attached at the base.
- 2
Seasoning
Season the lobster meat with salt, pepper, and cayenne pepper.
Breading and Frying
- 3
- 4
Bread Lobster Tails
Dredge each lobster tail in flour, then dip into the egg mixture, and finally coat with breadcrumbs.
- 5
Heat Oil
In a deep pot, heat vegetable oil to 350°F (175°C).
- 6
Fry Lobster Tails
Carefully lower the breaded lobster tails into the hot oil and fry for about 4-5 minutes until golden brown and crispy. Remove and drain on paper towels.
Make Sauces
- 7
Prepare Remoulade Sauce
In a bowl, mix together mayonnaise, Dijon mustard, lemon juice, chopped capers, parsley, and hot sauce. Set aside.
- 8
Prepare Hot Truffle Aioli
In a bowl, whisk together mayonnaise, truffle oil, minced garlic, lemon juice, and salt. Set aside.
Prepare Onion Rings
- 9
- 10
Fry Onion Rings
Fry the onion rings in the same oil until golden brown, about 3-4 minutes. Drain on paper towels.
Serve
- 11
Plate
Serve the crispy fried lobster tails with remoulade, hot truffle aioli, and onion rings on the side.