Lobster Cutlets

Lobster Cutlets

This dish is currently going viral on social media and my family loves anything lobster, so I knew I had to try it. A restaurant in New Jersey prepares this dish with risotto but I knew once I made it, I would pair it with a red sauce. I’ve had fried lobster before but it’s normally with a flour based batter but this one is the same batter as a chicken parmesan and I knew I would love it. If you want a really thin cutlet, you will need to get larger lobster tails since the smaller ones are delicate and can easily tear. Get 4 lobster tails and remove the shell but leave the butterfly tail area intact.

Put the lobster tails on saran wrap and with a mallet, gently pound the lobster meat until its thin.

Repeat until all of the lobster tails are thin and set aside.

In one bowl, add 2 beaten eggs with 3 tablespoons of water. In another bowl add 1 cup of panko bread crumbs and 1 cup of Italian bread crumbs and in another bowl add 2 cups of flour. Season the flour with 1 tbsp of garlic powder, 1 tbsp of onion powder, 1 tbsp of paprika, 1 tsp of salt & 1 tsp of black pepper.

For each lobster tail, dip in the flour and make sure they are fully coated. Dip in the egg wash and then in the bread crumbs. Make sure each lobster tail is fully coated and set aside. Repeat until all of the lobster tails are breaded.

Using a cast iron skillet, add 2 ½ cups of vegetable oil and heat until the oil reaches 350 degrees. Once hot, add the lobster tails and cook 2-4 minutes or until golden brown. Repeat until all of the lobster tails are fried.

Serve with your favorite side dish. I recommend serving it with my Spicy Rigatoni Pasta, it definitely brings this dish to another level. Optional: Once it is time to serve the lobster tails, drizzle melted butter on top. Serve and ENJOY!

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Lobster Cutlets

Yield: 4

Author: Shauntra Maddison

Prep time: 20 MinCook time: 25 MinTotal time: 45 Min

Seasoned lobster tails breaded and fried to perfection.

Ingredients

• 4 lobster tails
• 2 eggs
• 3 tbsp water
• 2 cups flour
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp paprika
• 1 tsp salt
• 1 tsp black pepper
• 1 cup panko bread crumbs
• 1 cup Italian bread crumbs
• 2 1/2 cups vegetable oil

Instructions

1. Take 4 lobster tails and remove the shell but leave the butterfly tail area intact and set aside.
2. Put the lobster tails on saran wrap and with a mallet, gently pound the lobster meat until it is thin. Repeat until all of the lobster tails are thin and set aside.
3. In one bowl, add 2 beaten eggs with 3 tablespoons of water. In another bowl add 1 cup of panko bread crumbs and 1 cup of Italian bread crumbs and in another bowl add 2 cups of flour.
4. Season the flour with garlic powder, onion powder, paprika, salt & black pepper.
5. For each lobster tail, dip in the flour and make sure they are fully coated. Dip in the egg wash and then in the bread crumbs. Make sure each lobster tail is fully coated and set aside. Repeat until all of the lobster tails are breaded.
6. Using a cast iron skillet, add vegetable oil and heat until the oil reaches 350 degrees. Once hot, add the lobster tails and cook 2-4 minutes or until golden brown. Repeat until all of the lobster tails are fried.
7. Serve with your favorite side dish. I recommend serving it with my Spicy Rigatoni Pasta, it definitely brings this dish to another level. Optional: Once it is time to serve the lobster tails, drizzle melted butter on top. Serve and ENJOY!

Hi there, I’m Shauntra! My blog is full of recipes made with simple ingredients for delicious food. Read more about me.

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