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fried lobster tail lollipops

Switching things up with some fun pub-style finger food with these Fried Lobster Tail Lollipops drizzled in Old Bay crema, served with loads of chives and fresh lemon. Beer battered lobster tails fried until crispy and golden doused in creamy Old Bay sauce served as lollipops with a lemon wedge. A different take on fried lobster which makes a great lunch or dinner served up with crispy french fries. 

fried lobster lollipops

We’re so excited to finally have these up! They have been in the works for awhile.. just haven’t gotten around to pulling the trigger and buying some lobster tails to make this. These are sort of a mashup of fish & chips and a lobster roll. Both are the inspiration for how we came to create these beer battered lobster lollipops. Their fun, different, soo crispy, crunchy and tasty and loaded with extra flavors from the sauce to the chives to the lemon juice squeeze. 

lobster lollipops

These scream summer. If you love lobster rolls, fresh seafood, fish and chips and beer battered things- this is the one for you! A touch spicy, zesty, garlic, and crunchy. The best thing is that they are super easy to make so you are minutes away from perfect airy golden fried lobster tails. Frying is nothing new, if you’ve fried food before, it definitely gets easier the more you do it. Because these are so quick to fry there isn’t much splatter or mess. They only take 2 minutes a side for 3-4 minutes if fully submerged.

lobster tails

beer fried lobster tails

BEER BATTERED AND FRIED

If you truly want crispy, crunchy, airy and golden this is what you need to do. We’ve talked about using beer or carbonation for those air pockets when frying foods. It is essential to achieve that texture you get at restaurants or food trucks. Using a wet batter that completely coats both sides and immediately dunked into the hot oil with some carbonation will yield fish or lobster in this case that is still soft and flaky on the inside. The carbonation almost builds a protective layer around the piece of meat that the hot oil goes into and expands with the high heat temperatures. Because fish is quick cooking the temperature of the oil should be hot. The best temperature is 375 degrees F. This will get that crust nice and golden quicker without overcooking what’s on the inside or burning the batter. With chicken it’s different, you don’t want the oil to be this hot but rather at 350 degrees F so that the chicken has time to cook on the inside without burning the crust on the outside. If you made fried chicken at 375, it would turn black before the chicken is safe to eat. 

lobster lollipops with old bay crema

LOBSTER TAILS 

Fresh is always best and you should plan to buy the same day you want to cook it. Otherwise if using frozen, be sure to thaw it overnight in the refrigerator. 

Now you may be wondering how the heck to I open the lobster tails? Well if you didn’t catch us doing it in our stories on Instagram it’s not too difficult. The easiest way to do it is with some kitchen scissors. Hold the lobster in one hand loosely and try and have it curling to make it easier with the shell facing up. Cut down through the centre of the back (shell) all the way down to the tip of the tail. Open up the shell to loosen it from the meat and carefully pull the meat out. 

beer battered lobster tail lollipops

HOW TO SERVE

We served our fried lobster tails with an Old Bay crema keeping it more traditional to a lobster roll. It’s not necessary to make this sauce of course, some spicy aioli, tartare or another sauce of choice are completely fine. For a fun presentation, we pierced each lobster tail with a wooden skewer and cut off the excess with scissors to create lollipops, from there we drizzle on our sauce, loaded on the chives for extra dramatic effect and served them with a few lemon wedges on the side. 

lobster tail lollipop

We hope you enjoy this recipe! If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it on Instagram! We love to see what you come up with. #thecommunalfeast Follow along our social media account on instagram for quick videos on how our recipes come together!

fried lobster tail lollipops

Lobster lollipops

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Beer battered fried lobster tails drizzled in a creamy Old Bay sauce served with fresh lemon and chopped chives.

Ingredients

  • 5 lobster tails
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 TBS Old Bay
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • salt and pepper
  • 1 Mexican lager, room temperature
  • lemon
  • chives
  • Oil for frying
  • Old Bay Crema:
  • 1/3 cup sour cream
  • 1/3 cup mayonnaise
  • 2 garlic cloves, minced
  • 1/2 lemon, juiced
  • 2 TBS Old Bay seasoning

Instructions

  1. To make the sauce: combine all the ingredients together and set aside.
  2. Remove shell from lobster. Use kitchen scissors to cut down the centre of the front and back of the shell and carefully remove the lobster tails. Pat dry.
  3. In a shallow bowl, combine flour, cornstarch, baking powder, baking soda, garlic powder, paprika, Old Bay and season with salt and pepper. Slowly pour in the beer until the mixture resembles a thick pancake batter.
  4. Heat frying oil to 375 degrees F.
  5. Dredge the lobster tails in the batter covering completely. Fry in oil 2 minutes a side if not fully submerged. Fry until crispy and golden and remove to a wire rack with drip tray or paper towel.
  6. Insert wooden skewer into the fried lobsters to create lollipops. Cut the skewers length if needed.
  7. Serve drizzled with Old Bay crema, lots of chopped chives and lemon wedges on the side.

Lobster Lollipops

Lunch

July 29, 2021

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