Best Fried Lobster Recipes

DEEP FRIED LOBSTER

Steps:

• In a gallon sized plastic closeable bag combine, cornmeal, flour, salt, pepper, cayenne, garlic powder and onion powder. Shake well. Place one half of a lobster tail at a time in to the bag. Shake to coat the tails completely.
• Heat vegetable oil in a deep fryer or large skilled to 365 degrees F (180 degrees C). Place one coated lobster tail at a time into the oil. Cook until the lobster turns white and the coating is lightly browned. Let the fried tails dry on paper towels.

COUNTRY FRIED FLOUNDER JUST LIKE RED LOBSTER

Steps:

• 1. SKIN FILLETS AND CUT THEM INTO SERVING SIZE PORTIONS. COMBINE CORNMEAL WITH SEASONINGS. ROLL FISH IN CORNMEAL MIXTURE.
• 2. PLACE FLOUNDER IN A CAST IRON SKILLET THAT HAS BEEN PREHEATED WITH ABOUT 1/8 INCH OF OIL. BROWN ON ONE SIDE 2 TO 3 MINUTES. CAREFULLYTURN AND COOK ON THE OTHER SIDE AN ADDITIONAL 3 MINUTES, UNTIL FISH FLAKES EASILY WITH A FORK. SERVE WITH TARTER SAUCE AND COLESLAW.
• 3. MARINATE THE FISH IN BUTTERMILK FOR ONE HOUR PRIOR TO FRYING FOR A MOIST, AUTHENTIC TASTE.

RED LOBSTER BATTER-FRIED SHRIMP

Steps:

• 2 quarts Oil for deep frying.
• Preheat oil to 350 degrees. Combine ½ cup oil and egg; beat well. Add remaining ingredients except oil for frying and stir until well blended.
• Dip shrimp into batter to coat. Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown. Remove with slotted spoon; drain on paper towel.
• Used with permission by Florida Dept. of Agriculture and Consumer Services Bureau of Seafood and Aquaculture; Bob Crawford, Commissioner.
• Chef's Tip:.
• Add a ½ teaspoons of baking powder to batter to make a much lighter crust, or use beer instead of milk for a barley flavor.

DEEP FRIED LOBSTER BITES

Steps:

• 1. Beat eggs and buttermilk well set aside.
• 2. In a large mixing bowl add all tempura ingredients and mix well. Set aside.
• 3. Cut the lobster tail down the middle and remove meat. Cut the meat into big bite sized chunks. Dip into egg wash coating well. Then dip into the tempura batter coating well. Deep fry a few pieces at a time for 3-4 minutes. Don't over crowd and make sure grease is hot about 350 degrees. Remove to a plate lined with a paper towel.
• 4. Clarifying butter. Cut sticks of butter into pieces. Place the butter in a heavy saucepan and melt slowly over low heat. Remove the pan from the heat and let stand for 5 minutes.Skim the foam from the top, and slowly pour into a container, discarding the milky solids in the bottom of the pan.
• 5. Dip lobster bites into butter and enjoy.

FRIED LOBSTER

Steps:

• Mix the flour, salt, black pepper, sugar, onion salt, garlic salt, parsley, celery seed, paprika and cornstarch together in a small bowl.
• In another small mixing bowl combine the milk and eggs, mix well.
• Pour oil into a skillet or deep fat fryer. Heat the oil to high, approximately 400 degrees F (200 degrees C).
• Cut the lobster tails into bite sized pieces. Dip lobster pieces one at a time into the egg mixture and then into the flour mixture. Place the lobster pieces one at a time into the skillet or deep fat fryer. Cook until lobster are golden brown.

FLORIDA FRIED LOBSTER

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with foil.
• Sprinkle the butterflied lobster tails on both sides with some Cajun seasoning, then spread on both sides with some garlic butter. Spread the lobster flesh with the minced garlic; sprinkle more Cajun seasoning over the garlic layer. Top with more garlic butter.
• Bake until cooked through, about 15 minutes (do not overcook).

STIR-FRIED LOBSTER WITH GINGER AND SPRING ONIONS

Steps:

• Mix the marinade ingreditents together.
• Remove the meat from the tail and cut into bite size pieces and mix with the marinade for 5 to 10 minutes.
• Heat the peanut oil in a hot wok until the oil is smoking and then reduce to a medium heat.
• Add the lobster pieces to the oil and cook for 1 minute and then remove with a slotted spoon, drain and put to one side.
• Drain and reserve the oil from the wok, and wipe the wok clean.
• Put 2 tablespoons of the oil back in the wok and heat and then fry the ginger and spring onions for 30 seconds.
• Return the lobster to the wok and stir fry over a high heat for a few seconds and then add the salt, pepper, sugar, soy and wine and continue to stir fry quickly.
• Add the chicken stock, cover the wok with a lid and simmer for 1 minute.
• Stir in the cornflour slurry a little at a time until and thicken and the lobster is glazed to you liking.
• Serve immediately (would suggest over rice).

GARLIC-BLACK PEPPER LOBSTER WITH LEMON GRASS FRIED RICE

Steps:

• In a large, hot saute pan coated well with oil, saute the lobster. Add the garlic, scallions, and black pepper. Deglaze with wine and add chicken stock and fish sauce. Add butter and check for seasoning.
• Lemon grass fried rice: In a saucepan on high heat coated with oil, sweat the onions, garlic, ginger and lemon grass. Season. Add the rice and saute the rice for 3 to 5 minutes until hot. Add lemon juice and check for seasoning.
• PLATING On a large dinner plate, mold a mound of rice in the middle and top with lobster. Garnish with sliced scallions.
• WINE: Fruity Alsatian Riesling, not bone dry like Trimbach, Hugel. We used Gunderloch, Riesling

FRIED LOBSTER MAC AND CHEESE

Steps:

• 1. You will want to have a pan that will make perfect sized squares, I used two 10x 5 loaf pns that I sprayed with pam.
• 2. Put a quart of salted water on medium high and when it comes to a boil add your macaroni and cook per package directions, then drain well.
• 3. While macaroni cooks melt butter in a heavy sauce pan, add the flour, salt pepper, nutmeg and stir to incorporate well.
• 4. Add the chopped scallions and chopped lobster meat, stir for minute.
• 5. Stir in milk a little at a time using a spatula for this, then add in cream.
• 6. Remove from heat, put in cheeses and stir to melt.
• 7. Pour into prepared pans, it doesn't look like much but each pan will yield 8 squares.
• 8. Bake at 375° for 20 to 25 minutes or until starting to brown and set.
• 9. Let cool and set in fridge until it is set enough to turn the pan upside down and release the whole pan in one piece. Might take an hour, or you could set it in ice to speed it along.
• 10. Cut down the middle lengthwise, then crosswise to make 8 squares for each pan.
• 11. Whip eggs with water, set aside
• 12. Mix panko bread crumbs with salt, pepper, parsley, cayenne, onion and garlic powder, set aside.
• 13. Heat oil to 350°
• 14. Roll mac squares first in the egg wash, then roll in bread crumbs.
• 15. Fry in hot oil until golden brown, drain on wire rack.

RED LOBSTER'S BATTER-FRIED SHRIMP

Steps:

• 1. Preheat oil to 350 degrees. Combine ½ cup oil and egg; beat well. Add remaining ingredients except oil for frying and stir until well blended. 2. Dip shrimp into batter to coat. Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown. Remove with slotted spoon; drain on paper towel.

RED LOBSTER'S COUNTRY-FRIED FLOUNDER

Steps:

• Skin fillets and cut them into serving size portions. Combine cornmeal with seasonings. Roll fish in cornmeal mixture. Place flounder in an iron skillet that has been preheated with about 1/8 inch of oil. Brown on one side 2 - 3 minutes. Carefully turn and cook on the other side an additional 3 minutes, until fish flakes easily with a fork. Serve with tartar sauce and coleslaw.

DEEP FRIED LOBSTER SURF 'N' TURF WITH CORN CAKE SHORT STACK AND ROASTED RED PEPPER SYRUP

Steps:

• Prepare a grill for cooking over medium-high heat and preheat the oven to 400 degrees F. Sprinkle the fillets with some salt and pepper. Lightly oil the grill grates, and grill the fillets until grill marks form, then transfer to the oven and cook to desired doneness, 5 to 7 minutes.
• Place one fillet on each of 4 plates and place a stack of corn cakes next to each. Top with the Fried Lobster and drizzle with the Roasted Red Pepper Syrup and Hollandaise Sauce. Serve immediately.
• In a medium bowl, stir together the corn flour and baking powder; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs, then the corn flour mixture, and finally the milk. Turn off the mixer and fold in the corn kernels, black beans and red pepper.
• Heat a griddle over medium heat and butter the griddle. When the griddle is hot enough that a few droplets of water tossed at it sizzle immediately, ladle out the batter to make pancakes, and cook until small bubble holes start to appear across the surface. Flip and cook the underside. Repeat with the remaining batter.
• Place the lobster meat into the buttermilk and allow to sit. Meanwhile, stir together the cornmeal, Cajun seasoning, celery seed, garlic powder, onion powder and some salt and pepper.
• Fill a large Dutch oven halfway with some oil and bring the oil to 350 degrees F. Remove the lobster from the buttermilk, allowing the excess to drip off, then dredge the lobster in the seasoned cornmeal. Fry the lobster until cooked through.
• Place the red peppers in a blender and blend well. Add to a medium pot, along with the corn syrup, sugar and corncobs. Cook until the sugar is dissolved, then turn off the heat and let steep 10 more minutes. Dampen a large piece of cheesecloth with water and fold into quarters to make a large rectangle. Strain the syrup through the cheesecloth.
• Blend the eggs together with the lemon juice, chipotles and hot sauce. While the blender is turned on, slowly add the butter in a thin stream until a thick creamy sauce forms. Season to taste with sea salt.

LOBSTER FRIED IN RICE NOODLES

Steps:

• Soak the rice vermicelli in cool water for 20-30 minutes to soften.
• Blanch the lobsters in boiling water for 30-60 seconds, them transfer immediately to ice water bath.
• Once cool, crack lobster and extract the mostly raw meat.
• Chop tails into 1-2 inch chunks (approximately 4 pcs per tail), combine in a bowl with knuckle portions.
• Reserve claw and body meat for another use.
• Season egg with salt and pepper and a pinch of cayenne.
• Grab a healthy pinch of vermicelli, dip into egg wash, and wrap noodles around lobster chunks.
• Try to wrap them relatively tightly but don't fret anout it holding together, the finished result is relatively loose.
• Heat oil in heavy-bottomed pan or deep fryer to about 360 degrees.
• Working in batches, fry noodle-wrapped lobster chunks about 4-5 minutes until done.
• Please note: Noodles will loosen somewhat from around lobster chunks.
• The first few will be a mess but will still taste delicious!
• It takes a little bit to get the hang of the rolling and frying process.
• Drain on paper towels and serve with dipping sauce.

DEEP-FRIED SWEET-AND-PUNGENT LOBSTER

Steps:

• 1. Prepare a sweet-and-pungent sauce (search for "Category: Sweet-and-Pungent Sauces"). 2. Clean and shell lobster. Cut meat in 1/2-inch cubes and sprinkle lightly with salt. 3. Combine sugar and soy sauce then add to lobster cubes and toss gently. Let stand 15 minutes, turning occasionally. Drain, discarding marinade. 4. Beat egg lightly. Dip lobster cubes in egg then dredge in flour. 5. Deep-fry as in Basic Deep-fried Lobster and drain on paper toweling. 6. Reheat sweet-and-pungent sauce. Pour over lobster and serve. VARIATIONS: * For the marinade in step 3, substitute 1 tablespoon lemon juice, 1 teaspoon soy sauce. * Omit step 4 and coat the cubes instead with the batter (or its variations) given in Basic Deep-fried Lobster. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

PAN-FRIED LOBSTER DUMPLINGS - J WHITE RECIPE

Steps:

• Prepare 6-8 wontons at a time. wet the tip of finger and run it along the edge of wrapper. Put 1 1/2 tsp forcemeat and fold wrapper diagonally. Avoid air pockets in the center of wonton. Boil 8 quart pan filled about 2/3 with water and salt. Add 6-8 wontons to boil for 2 minutes. Drain well. Repeat until done. Fry on large skillet (10 inches) with 1/8 of peanut oil heated until hot (medium heat). Fry the flat side first for about one minute. Serve the dumplings , crisp side up with dipping sauce.

RED LOBSTER'S FRIED SOFT-SHELL CRAB

Steps:

• 1. Clean crabs but do not remove top shell.
• 2. Rinse well in cool water.
• 3. Place the crabs on a sheet pan and season with salt, pepper, lemon, soy sauce, garlic power and onion powder, then refrigerate for at least two hours.
• 4. Place flour in one bowl, eggs in another, and bread crumbs in the last.
• 5. Roll each crab in the flour, dip in the eggs, and then coat with the bread crumbs.
• 6. Preheat oven to 450 degrees.
• 7. Heat a skillet with about one inch of oil.
• 8. Sauté each crab on one side for 4-5 minutes, turn and continue until each crab is crispy.
• 9. Place browned crabs in oven for 8 minutes until hot all the way through and crispy.

FRIED LOBSTER

Steps:

• Place a cut in the half lobster tail cut close to center. Fill the cut in lobster with cream cheese. Dredge the lobster in flour, then in the Chefs special egg wash. Be sure flour is covered with the egg wash. Then press in the panko into the lobster firmly. It will keep the crumbs from coming off. Drop fry at 325 degrees to a golden brown.

RED LOBSTER'S FRIED CATFISH AND HUSHPUPPIES

Steps:

• Rinse and pat catfish dry. In a shallow dish, mix together milk, salt, pepper, and paprika. Dip pieces of fish in milk mixture. Roll fish in cornmeal and set pieces on waxed paper to dry. Heat 1 1/2 inches of vegetable oil to 350 degrees. Deep fry fish, turning once, until golden brown. Drain on paper towels and keep warm. Use the same oil for hushpuppies. To make hushpuppies, mix cornmeal with baking powder, salt, pepper, and onion. Mix egg with milk and whisk into cornmeal. Spoon hush puppies into hot oil and fry until golden brown.