The definition of comfort food is creamed lobster on buttered bread. Southwest Nova Scotians love this recipe very much. For a lobster poutine, you may also slather the creamed lobster over fries and cheese.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 lobster tail halves |
Ingredients
- 2 cups cornmeal
- ½ cup all-purpose flour
- 1 teaspoon ground cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste
- 4 (1 pound) fresh lobster tails, cleaned and halved but still in shell
- 2 quarts oil for frying, or as needed
Instructions
- Combine cornmeal, flour, cayenne, garlic powder, onion powder, salt, and pepper in a 1-gallon resealable plastic bag; shake until well combined. Place one lobster tail half into the bag; seal and shake until fully coated, then remove to a plate. Repeat to coat remaining lobster tails.
- Heat oil in a deep fryer to 365 degrees F (180 degrees C).
- Place one coated lobster tail into the preheated oil; cook until meat turns white and coating is lightly browned, 4 to 5 minutes. Drain on a paper towel-lined plate. Repeat to fry remaining lobsters.
- Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 543 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 136 mg |
| Dietary Fiber | 3 g |
| Protein | 39 g |
| Saturated Fat | 6 g |
| Sodium | 709 mg |
| Sugars | 0 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve been using this site/app for almost 2 decades now and I have never wanted to leave a comment until now. I was never a fan of lobsters until after I made this recipe. Everyone who commented how sweet the lobster becomes after making it this way is definitely telling the truth. I am now a fan of lobsters and will not make it any other way than this! Trust this recipe. You can eyeball the ingredients as I did and it will still come out great.
This recipe is a definite 5/5. I have now made it twice——the first time precisely as the recipe called for, but on the second occasion I switched it up a little (though I admit no fault with the recipe). I added all the lobsters at once (I was just doing two tails) and to the hot oil I also added a piece of scotch bonnet pepper, a roughly chopped onion, 2 whole garlic cloves, 2 bay leaves and approx 10 allspice/pimento.
I made it just as the recipe calls for and it was so yummy!
Cooked as recipe and it was outstanding.
Very easy came out to perfection
I totally agree with Gina C. This is the simplest and best recipe out here, all the spices used do not over power the taste of the lobster nor is the breading to heavy or thick like most, this is the only recipe I use for my family and highly recommend this recipe to everyone to use. Nicole S.
The coating was tasteless and just awful.
I normally do not write reviews… But I will have to say that OMG this was the best tasting lobster that I have ever had. I added a lemon wedge for taste instead of butter. The lobster was so sweet and succulent with a hint of lemony flavor; it so good that I didn’t even use any butter. This is definitely going to be a fav in my house!! Enjoy!!
Loved this. I had seasoned so well was trying not to eat shell..very good I did 1 cup flour/ 1 cup cornmeal & all the other seasonings plus some old bay. ..yummy!
Great recipe for Lobster. I changed some amounts, but used the same recipe, overall. I used a little less cornmeal and a little more flour. Also, I did 1 Tablespoon of onion/garlic powder and 1/2 T of cayenne pepper. Turned out great for six tails. Thanks for the post.
Never heard of deep fried lobster before. Pretty easy and the family enjoyed.
I added a photo for your recipe. We fried a giant lobster tail for my husband’s 50th birthday last night. The rest of us had normal sized tails. Your daddy’s recipe is superb! The seasonings did not try to compete with the lobster flavor. It was the perfect blend of savory sweet. I wanna do it again!
This is a treat, instead of cornmeal I ground up some sesame sticks and added a bit of flour! Wonderful and fun!
We used our own gluten free breading. I wouldn’t have ever thought lobster could taster better than it usually does!
This was different, The lobster meat was very sweet. My lobster never turned white, I did not get that. Also I think my oil was to hot. My lobster browned to fast. But it was still good. Next time and there will be a next. I will check my oil temp before cooking.
I was looking for a fun informal way to serve up lobster meat, and this is a good one. We used chunks of frozen lobster tail meat instead of whole lobster tails. It was very sweet and very good. I don’t like spicy food, so I substituted regular pepper instead of cayenne and added a little garlic salt for flavor. It was a bit on the bland side, but still absolutely delicious and complimented the delicate flavor of the lobster meat perfectly. A keeper recipe for sure.
It was good- I think next time I will put equal amounts of cornmeal and flour for the mixture. It had a great taste and it did make the lobster meat very very sweet. I will make this again
Great for a lobster lover!!
Perfect! Our fishmonger gave us a bag of frozen rock lobster tails and we needed something new to do with them. My husband wanted them again the next night. I added a little more spice to the mix otherwise perfect. Thank you.
it was wonderful i lve lobster and i am always looking for new wayss to cook them it turned out beautiful.and yummy
This unusual preparation for lobster is great for a special occasion! This one’s a KEEPER!!