Step 1: Prepare the Lobster Tails
Start by cutting the lobster tails open. Use kitchen scissors to cut through the shell down the middle. Gently pull the meat out but leave it attached at the end of the shell. This makes it easier to fry and gives it a beautiful presentation. This technique also helps the meat cook evenly, allowing for a more consistent texture throughout.
Step 2: Season the Lobster
Dry the lobster meat using a paper towel. Combine salt, black pepper, garlic powder, paprika, and cayenne pepper in a bowl. Sprinkle this seasoning over the lobster tails for extra flavor. Let the seasoned lobster sit for about 10 minutes to allow the flavors to absorb.
Step 3: Prepare the Coating
Take a bowl, beat the eggs and buttermilk together until fully blended. In another bowl, mix the flour and cornmeal. If you prefer a thicker, crunchier crust, you can double coat the lobster by dipping it in the egg mixture, then the flour mixture, and repeating the process.
Step 4: Coat the Lobster Tails
Soak each lobster tail in the egg mixture so they are fully coated. Then, coat it well in the flour mixture, pressing the coating onto the lobster so that it sticks. Also, make sure that you fully coat them to get a crispy, even texture when fried.
Step 5: Heat the Oil
Pour oil into a deep frying pan or pot, filling it about 2 inches deep. Heat the oil to 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping a small piece of bread into it. It will sizzle for a while until it turns golden, that is when we know our oil is ready. Properly heated oil is key to achieving a crispy texture without making the lobster greasy.
Step 6: Fry the Lobster Tails
Carefully pick up the coated lobster tails one by one and lower into the sizzling oil. Fry for about 3-4 minutes, turning them occasionally until they are golden brown and crispy. Avoid overcrowding the pan, as this can lower the oil temperature and make the lobster tails less crispy.
Step 7: Drain and Serve
Take the deep-fried lobster tails out of the oil and set them on a paper towel to absorb excess oil. Allow them to rest for a minute to stay crispy and avoid sogginess.
