You read that correctly! Today we are delving into these Deep Fried Lobster Tails!
So how’s it going? (Use the voice of Olaf from Frozen) Ugh can you tell I am so over Olaf right now.
Does anyone else have those random voices and songs in their heads at 3am in the morning? Like how do I get rid of row row your boat gently down the stream…
Okay enough about boats and streams…I had 1 lobster tail from Christmas in my freezer and I knew I had to use it before it stayed too long and loses its sweetness.
This was a 2 pound lobster tail that cost an arm and a leg. But gosh darn was it sweet. I could smell how sweet it was when I was de-shelling it. Speaking about removing the shells from a lobster tail. Its quite easy to do.
One you can ask your butcher to remove the shell for you. Or two if you purchase it from say a grocery store and there is no butcher, have no fear, all you need is a sharp pair of scissors.
I like to lay the tail down on a chopping board with the hard shell facing side down. First I cut all the way up through the soft shell. Then flip it upside and cut the hard shell all the way up.
Then using my fingers I pull away the shell from the hard side. The underside comes off easily, so start to gently tug at the hard shell. The flesh will pull away from the shell leaving a nice tail in tact.
Cut the meat into 1-2 inch pieces. This is a personal preference on how big you want your bites to be. You do not want to over season your meat, we want that sweet meat to shine. I like to simply season mine with some seasoning salt and lemon pepper.
The breading is where you add all your spices. One tip that I have learned is as soon as you bread the meat, it should go directly into your fryer. This is because if you let it sit the crust becomes hard and you don’t want hard, you want crunchy. Very different. So be sure to preheat upper oil before you start to bread your lobster.
The last thing we want to do is over cook an expensive lobster tail.
Why is lobster so expensive you wonder?
Unlike with most fisheries, there aren’t any commercial farms to cheaply provide a lot of lobsters. Lobster farming is difficult. The crustaceans grow slowly, eat a lot, and are susceptible to a very contagious disease, and their eggs are difficult to raise. And if you don’t live in Maine, can you imagine what the shipping cost is to ship the fresh lobster in?
So now that you know lobster is expensive let us not over cook it or cover it in a lot of different things. This recipe has a light breading on it so that the meat still shines. I even ate these in a hotdog bun with some cabbage shaving. It was so good.
Do not be intimidated by these types of foods, it is so easy and quick to make. Check out the video below. Give it a thumbs up and hit that like button…and subscribe. I need subscribers so that I can keep posting more videos.
Until next time…when I will be sharing my Curry Conch recipe…
Click here for Fried Lobster recipe.
