Go Back

Lobster lollipops

Beer battered fried lobster tails drizzled in a creamy Old Bay sauce served with fresh lemon and chopped chives.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Lunch
Author: the communal feast


  • 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


  • To make the sauce: combine all the ingredients together and set aside.
  • 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.
  • 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.
  • Heat frying oil to 375 degrees F.
  • 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.
  • Insert wooden skewer into the fried lobsters to create lollipops. Cut the skewers length if needed.
  • Serve drizzled with Old Bay crema, lots of chopped chives and lemon wedges on the side.