Spicy Fried Lobster Tails | Chef Lorious

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber, cornmeal gives a different texture.

lobster tails

💰Cheaper: shrimp

Shrimp provides a similar texture at a lower cost.

vegetable oil

🥗Healthier: olive oil

Olive oil is healthier for frying.

Clean the lobster tails by cutting off the little legs with kitchen shears.

Cut down the middle of the tail shell, stopping before the end.

Push the shell to release the meat, cracking it as you go.

Pull the meat up from the shell, separating it but not removing it completely.

Rinse the lobster tails after cleaning.

Prepare a buttermilk mixture by adding vinegar to milk and letting it curdle, then add hot sauce to taste.

Mix all-purpose flour with Calabana spicy seasoning to taste.

Season the lobster tails with the flour mixture on both sides of the meat.

Dip the seasoned lobster tails into the buttermilk mixture, ensuring they are well coated.

Coat the buttermilk-dipped lobster tails in the seasoned flour, pressing to adhere.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens