Deep fried lobster tails


8 lobster tails

1 cup of breadcrumbs

1 tsp. Old Bay Seasoning

2 eggs

Peanut Oil

Melted Butter



Preheat oven to 250 degrees.

Add enough peanut oil to the wok to bring it to 3/4 full. Bring the oil to 350 degrees. You can check with a candy thermometer. I can usually tell by placing the palm of my hand a few inches over the oil. If it’s hot enough to cause discomfort after 5 seconds it’s ready!

With a pair of poultry, scissors cut the cartilage in the tails to expose the meat. Beat the egg yolks and add a little water. Season the bread crumbs with the Old Bay Seasoning and place them in a baggie.

Dip the tails in the egg, lift and let the excess slide back into the dish. Place in the breadcrumbs and shake the bag until well coated. Place on a plate until all the tails are coated. Place them in the freezer for 5 minutes before frying.

When the oil is hot enough, slide the tails into the oil making sure there’s enough room for them to fry without crowding. For the size of my wok, it meant frying four at a time. Fry until golden, about 3 – 4 minutes.

Remove to a cookie sheet lined with paper towels and place in the oven at 250 to keep warm until the rest of the tails are done.