Popcorn Lobster
prep
20 Min
cook
5 MIN
feeds
2
Popcorn chicken? I think yes, but what about popcorn lobster? Lobster is usually associated with fancy things, getting dressed up, nights out or birthdays and anniversaries. Why not lose the fancy and turn it into comfort food?! If you like fried shrimp or fried calamari, then this is right up your alley.
Ingredients
FLOUR DREDGE
Flour dredge:
4 cup flour
1 tablespoon mustard powder
2 tablespoons onion granules
2 tablespoons garlic granules
1 tablespoon parsley
1 tablespoon Greek oregano
1 tablespoon dried thyme
1 tablespoon cumin
1 tablespoon cayenne
1 tablespoon coriander
2 tablespoon Spanish paprika
1 tablespoon white pepper
1 tablespoon black pepper 16 mesh
1 tbsp chili powder
3 tablespoons salt
1 lb. lobster tails, about four 4 ounce tails
Fry oil or shortening of choice, about 2 quarts
Flour dredge:
4 cup flour
1 tablespoon mustard powder
2 tablespoons onion granules
2 tablespoons garlic granules
1 tablespoon parsley
1 tablespoon Greek oregano
1 tablespoon dried thyme
1 tablespoon cumin
1 tablespoon cayenne
1 tablespoon coriander
2 tablespoon Spanish paprika
1 tablespoon white pepper
1 tablespoon black pepper 16 mesh
1 tbsp chili powder
3 tablespoons salt
Instructions
Popcorn Lobster
Step 1
Start by mixing the dredge first; add all the ingredients into a bowl and whisk to combine.
Step 2
In a large pot heat up your oil to 350°F.
step 3
As that is heating up remove the meat from the lobster tails. You can use a sharp pair of kitchen shears to cut town the top of the tail. Sliding your thumbs inside and under the meat loosening it and pushing it out through the cut made on the dorsal area.
Step 4
Cube the meat into ½ in pieces and pat them dry. You can cut larger pieces if you like or even halve the tails into a more chicken finger size.
Step 5
Toss the lobster bites into the flour dredge coating completely, as you remove them lightly shake the excess flour off. Immediately place them into the oil and begin to fry them. They shouldn’t take more than 2 minutes to fry to completion if the oil is at temperature.
step 6
Cook them to at least 145-150°F remove them allowing the excess oil to drip off and place them on a plate with a few paper towels on the bottom or on a wire rack over a plate.
step 7
After a minute of cooling or so toss with your favorite sauce, or keep them crispy and dip in some tarter, garlic butter, hot honey, cocktail sauce, or add to the top of some mac & cheese.
CHEF'S NOTES
This recipe is perfectly replaceable with chicken breast or thigh chunks to make popcorn chicken.
I adore hot honey, so naturally I jotted up a recipe for it to dip this lobster in. Think garlic butter for lobster but with a spicy sweet note to help balance out the crispy fatty fried goodness.
