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.
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.
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.
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.
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.
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.
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