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Fried Lobster Tails

Lobster po boys start with perfectly breaded and fried lobster.
Course: Main Course
Cuisine: American
Keyword: fried lobster
Servings: 2 servings
Author: Chef David Rose


Fried Lobster Tails


  • 1/4 cup favorite potato chips
  • 1/3 cup panko breadcrumbs Japanese breadcrumbs
  • 1 T Italian parsley
  • 1/2 cup all-purpose flour
  • 1/4 t kosher salt
  • 1/4 t black pepper
  • 1/4 t garlic powder
  • 1/4 t smoked paprika
  • 1 large egg
  • 1 T water
  • 2 dashes Tabasco sauce


  • Preheat egg to 400°F, add oil to 10” handleless cast iron pan about 1/2” deep.
  • In a food processor, add potato chips, panko bread crumbs, and parsley. Blend until fully incorporated and finely blended, set aside.
  • In a medium sized bowl whisk together flour, salt, pepper, garlic powder, and paprika until well incorporated, set aside.
  • In a medium bowl whisk together egg, water and tabasco sauce, set aside.
  • Cut lobster tails in half, and remove lobster meat, season with ¼ tsp. kosher salt & 1/4 tsp. black pepper.
  • Toss lobster meat in flour mixture first, then egg mixture, and then toss thoroughly with potato chip/breadcrumb mixture.
  • Place cast iron on mini max EGG; wait until oil is shimmering and hot, and then fry lobster tails 3 to 4 mins on each side until golden brown and cooked through; close EGG lid after each time you flip lobster tails.