Cold Water vs. Warm Water Lobster Tails: What’s the Difference?
You might wonder about the distinction between cold and warm water lobster tails. Origin is the main differentiator, with the former coming from regions like Maine and Alaska, and the latter from places like Florida and the Caribbean. While warm water lobsters offer more meat, it tends to be mushier compared to its cold water counterpart. However, for this recipe, both types work wonderfully.
Delight in the crispy goodness of deep-fried lobster tails and make your next meal truly unforgettable. Whether as an appetizer or the star of your main course, this dish is bound to impress.
Ingredients
- 3 Lobster Tails
- 1 cup Buttermilk
- 1 tsp Old Bay Seasoning
- 1 cup All-Purpose Flour
- 1 tsp Salt-free Lemon Pepper Seasoning
- 1 tsp Paprika
- 2 tbsp Butter
- 1 tsp Baking Powder
- 2 Garlic Cloves finely minced
Instructions
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Butterflying Lobster Tails: Begin with a lengthwise slit down the center of the lobster tail shell using kitchen shears. Ensure you stop just shy of the tail fins. Pry the shell open gently and extract the meat in a single piece. Re-close the shell, positioning the meat on top.
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Seasoning Blend: In a mixing bowl, combine paprika, salt-free lemon pepper seasoning, and old bay seasoning. Generously season both sides of the lobster tail meat. To the all-purpose flour, add the remaining seasonings and baking powder.
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Buttermilk Bath: Immerse the lobster tails in buttermilk, allowing them to marinate for a couple of minutes as you preheat the oil.
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Frying Time: Heat the oil to a temperature of 350 degrees F. Dredge the lobster tails in your seasoned flour mixture, ensuring any excess flour is shaken off. Fry for 4-5 minutes to achieve that golden perfection.
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Garlic Butter Sauce: In a separate skillet, melt butter over medium-high heat. Introduce the finely minced garlic, sautéing until its aroma fills the air and it attains a toasty shade. This delightful sauce is your finishing touch.
Notes
Ensure your lobster tails are not overcooked. They reach perfection when the shells exhibit a radiant red hue, and the meat turns opaque. To capture the essence of the dish, serve immediately after cooking. Always opt for salt-free lemon-pepper seasoning to maintain a balanced flavor profile.
