Chicken Fried Lobster is a dish that blends the deliciousness of lobster with the crispy coating of fried chicken. It involves coating lobster pieces in seasoned flour, dipping them in buttermilk, and frying them until golden brown. This results in tender lobster meat with a crunchy exterior, reminiscent of classic fried chicken.
For serving, enjoy chicken fried lobster hot as a main dish or part of a seafood feast. Pair it with favorite sides like coleslaw, fries, or mashed potatoes for a satisfying meal.
Leftover chicken fried lobster can be stored in an airtight container in the refrigerator for up to 2 days. Ensure it cools completely before storing. While freezing is possible, it’s not recommended as the crispy coating may become soggy upon thawing and reheating.
To reheat, preheat the oven to 350°F (175°C) and place the leftover chicken fried lobster on a baking sheet. Bake for 10-15 minutes until heated through. Alternatively, reheat it in a skillet on the stove over medium heat. Avoid microwaving to prevent the coating from becoming soggy. Enjoy your crispy and delicious chicken fried lobster again!
Chicken Fried Lobster Recipe
Equipment
- Deep fryer
- Large bowl
- Separate bowl
- Whisk
Ingredients
For Chicken-Fried Lobster:
- 4 cups All-purpose flour
- 1 cup Rice flour
- 1 1/2 tbsp Salt
- 1 tbsp ground Black pepper
- 1 tsp Garlic powder
- 1/2 tsp Cayenne pepper
- 1 cup Buttermilk
- 1/2 tsp Hot sauce like Tabasco
- 1 whole Lobster shelled and split in half down the middle
For Lemon Butter Caper Cream Sauce:
- 1 cup Dry white wine
- 2 tbsp minced Garlic
- 1 tbsp minced Shallots
- 3 Lemons peeled and quartered
- 1 tsp Salt
- 3 turns freshly ground Black pepper
- 1 dash Hot pepper sauce
- 1 dash Worcestershire sauce
- 1/2 cup Heavy cream
- 1/2 pound 2 sticks Unsalted butter, cubed, at room temperature
- 1 tbsp Minced capers
- 1 tbsp finely chopped Fresh parsley
Instructions
For the Lobster:
- Preheat the deep fryer to 350 degrees F.
- In a large bowl, mix all-purpose flour, rice flour, salt, pepper, garlic powder, and cayenne pepper.
- In a separate bowl, mix buttermilk and hot sauce.
- Dredge lobster pieces in the flour mixture, then through the buttermilk mixture, and finally dip them again into the flour mixture.
- Place the lobster in the deep fryer and cook until golden brown, around 3 to 4 minutes.
For the Sauce:
- Heat a large nonreactive skillet over high heat.
- When hot, add wine, garlic, shallots, and lemons. Cook for 3 minutes, mashing the lemons with a whisk.
- Stir in salt, pepper, hot sauce, and Worcestershire sauce. Cook until somewhat syrupy, about 3 minutes.
- Stir in cream and cook for 1 minute.
- Over low heat, whisk in butter a few pieces at a time until incorporated.
- Remove from heat and continue whisking until all butter is incorporated. Strain the sauce, pressing all liquid into a bowl.
- Stir in capers and parsley.
- Top the lobster with the sauce to serve.
Notes
- Temperature Control: Maintain the oil at 350°F for perfect frying.
- Avoid Crowding: Fry in batches to ensure crispy coating.
- Personalize Flavors: Adjust seasoning levels according to taste.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 230 kcal |
| Carbohydrates | 7g |
| Protein | 11g |
| Fat | 19g |
| Sodium | 575mg |
| Fibre | 1g |
| Cholesterol | 92mg |
| Sugar | 1g |
Can I Make the Sauce Ahead of Time?
Absolutely! The sauce can be prepared in advance and stored in an airtight container in the refrigerator for up to a few days. When ready to serve, gently reheat the sauce on the stove over low heat, stirring occasionally. Be cautious not to heat it too quickly to prevent the sauce from separating. Once heated through, it’s ready to drizzle over your delicious chicken-fried lobster!
Can I Substitute the Lobster With Another Seafood?
While the recipe is designed for lobster, you can experiment with other seafood like shrimp or crab. Keep in mind that cooking times may vary, so adjust accordingly. Shrimp, for example, may cook faster than lobster, so reduce the frying time to prevent overcooking.
Can I Use Frozen Lobster For This Recipe?
Yes, frozen lobster works fine, but ensure it’s completely thawed before cooking. Thawing overnight in the refrigerator is best. Once thawed, pat the lobster dry with paper towels to remove excess moisture. Dry lobster ensures the batter sticks better during frying.