If you thought Shrimp Tempura was good, you’re going to go out of your mind with this Lobster Tails recipe. Especially if you your a fan of good Tempura because you’ve got the best of both worlds right here. As you may or may not know, Prawns and Lobsters are in the same crustacean family, only Lobster’s are generally much larger. So, from my perspective, bigger is better and I show you how to make Perfect Tempura Batter, in one of my older posts, and take you straight to one of the best appetizers ever invented.
What size Lobster Tails to use
I’ve been seeing 4 to 6 oz Lobster Tails on sale in just about every grocery store that has a seafood department for only about $5 bucks a piece, lately. So you really can’t go wrong with that kind of deal if you want to give this a try sometime. Really you can use just about any size you want. You’ll just have to adjust the cooking time if you get any thicker than what I’m recommending here for this Tempura recipe. Just be sure you buy enough Lobster Tails because these things are so delicious and they go down fast.
Fried Crab can be found all over the world. Traditionally, it’s usually soft shell crab, like blue crabs, that are fried but the truth is, you can fry just about anything. Most of my experience with Fried Crabs have been at buffets and Cajun restaurants in the south. It’s real popular to put the majority of the breading over the meat from the body of the crab. I think mostly because the meat is already exposed, once the cavity shell has been removed, and you just sink your teeth right in and get a bight.
Jonah Fried Crab Recipe
Normally, for this Fried Crab recipe, I would use soft shell crabs but they aren’t available to me right now, unfortunately. I did find some Jonah crabs, however, which are the East coasts answer to the West’s Dungeoness Crab. They’re typically a little bit smaller than the Dungeoness and therefore a little cheaper as well. I picked up these two bad boys for just under $7 bucks. So you really can’t go wrong picking up a half dozen or so for frying.
Also, if you’re interested, be sure to check out a few relatable recipes I think you’ll enjoy. My King Crab Legs tutorial is phenomenal because I teach you how to peal the legs so quickly that your mouth never stops chewing between bites. My Stuffed Lobster recipe is one of the most amazing dish’s you’ll ever lay your eyes on; also incredible. And my Thai Red Curry Shrimp Recipe is easy and it’s to die for.
I’m completely and utterly in love with this Stuffed Lobster recipe. Just like the title says, it’s got creamy Shrimp, Bay Scallops and Crab Meat mixed into the Stuffing with a light drop biscuit breading and Bacon. There is of course a few other ingredients to spice it up a bit but tell me that list didn’t already seal the deal in your mind when you read it to yourself!
Stuffed Lobster Preparation
I can’t stress enough, the importance of having a good set of Seafood Shears when you’re cutting Shell Fish. Starfrit sent me this pair to use and demonstrate in this video recipe and I personally think they are awesome. They cut in reverse, which seems to give the blade some added strength when I grip the handles and apply pressure. So if you’re interested in a pair like this, I highly recommend this set next time you’re cutting shells.
Also, this recipe is designed to heavily stuff two lobsters with seafood but I found that just one can easily be shared between two people. So that’s something to consider when you’re making this. 2 Stuffed Lobsters will easily feed 4 to 6 people and my Video Tutorial will teach everything you need to know.
Also I’ve included 2 other Lobster recipes down below and the Drop Biscuit recipe you’ll be needing to complete this Stuffed Lobster recipe.
2 Steamed Lobsters, whole
12 oz Bay Scallops
12 Shrimp, peeled and deveined
1 cup Crab Meat
3 pc Bacon, crumbled
1/2 cup Cream Cheese
1 can Cream of Celery
1/2 Red Onion, chopped
1/4 cup Parsley, chopped
3 Fresh Basil leaves, chopped
3 Garlic cloves, chopped
1/4 cup Olive Oil
pinch of Salt
1 tbsp Mustard
1 tbsp Worcestershire
1/2 tsp Paprika
2 Drop Biscuits
1/4 cup Seasoned Bread Crumbs
Shake Salt & Pepper throughout entire stuffing
Bake at 400 degrees f for 20 minutes and serve Stuffed Lobster with lemon and melted butter.