Deep Fried Lobster Bites

I remember a weeknight when I wanted something a little special but not fussy. A quick trip to the fishmonger, a bag of leftover lobster, and a hot skillet of golden bites on the table turned a busy evening into something that felt like a treat. Deep Fried Lobster Bites are exactly that kind of shortcut: fast, satisfying, and easy to pull together between work and bedtime routines.

Why You’ll Love It

This recipe works because it puts a luxe ingredient into a fast, shareable form. It suits nights when you want a seafood upgrade without a long sit down dinner. Serve them at a casual gathering, with kids who love crunchy food, or as a small plate for guests. The batter is forgiving, the cooking time is short, and the dipping sauce comes together while the oil heats.

Serves 4
Prep Time: 20 minutes |
Cook Time: 12 minutes |
Total Time: 32 minutes

Ingredients

• 1 lb cooked lobster meat, cut into 1 to 1.5 inch chunks
• 3/4 cup all purpose flour
• 1/4 cup cornstarch
• 1 tsp baking powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1 large egg, lightly beaten
• 1 cup cold club soda or cold beer
• 2 to 3 cups vegetable oil for frying
• 1/2 cup mayonnaise
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 small garlic clove, minced
• Lemon wedges and chopped parsley for garnish

Instructions

1. Pat the lobster chunks dry with paper towels. Dry pieces crisp up better in the fryer.
2. Mix the dry batter in a bowl by whisking flour, cornstarch, baking powder, salt, pepper, and smoked paprika.
3. In a separate bowl beat the egg and then add cold club soda or beer. Stir lightly to combine.
4. Pour the wet mixture into the dry ingredients and whisk just until combined. A few small lumps are fine. Keep the batter cold by placing the bowl over ice if your kitchen is warm.
5. Make the lemon aioli by whisking mayonnaise, lemon juice, Dijon, and minced garlic. Taste and season with a pinch of salt and pepper. Chill until ready to serve.
6. Heat oil in a heavy pot or deep fryer to 350 to 365 degrees F 175 to 185 C. Use a thermometer when possible for steady heat.
7. Working in small batches to avoid cooling the oil, dip lobster chunks into the batter, letting excess drip off, then carefully lower into the hot oil.
8. Fry each batch for 2 to 3 minutes until the batter is puffed and evenly golden brown. Do not overcrowd the pot.
9. Remove with a slotted spoon to a wire rack set over a baking sheet or paper towels to drain. Season lightly with salt while hot.
10. Serve warm with lemon wedges and the lemon aioli. Garnish with chopped parsley.

Recipe Variations

• Cajun Kick: Add 1 tsp Cajun seasoning to the dry mix and serve with a spicy remoulade for heat.
• Panko Crunch: Instead of batter, dredge lobster pieces in flour, dip in beaten egg, then coat in panko breadcrumbs for a crunchier texture.
• Gluten Free: Use 3/4 cup rice flour and 1/4 cup cornstarch and a gluten free beer or club soda for the batter.
• Air Fryer Friendly: Toss lobster in a light tempura style batter, let excess drip, then air fry at 400 F 200 C for 6 to 8 minutes flipping once until golden.

Make Ahead: – Prepare the lemon aioli up to 3 days ahead and keep chilled in a sealed container.
– Chop or pull lobster meat and store refrigerated up to 24 hours before cooking.
– Mix the dry batter ingredients and store in a sealed jar for up to 3 days; combine with cold liquid just before frying. Do not batter lobster in advance or it will lose crispness.

Frequently Asked Questions

Conclusion

This recipe is a practical way to turn good lobster into a quick, crowd friendly appetizer. The steps are straightforward and you can shift elements to suit time and pantry supplies. Try a variation, make the aioli a day ahead, and keep the batter cold for reliable crunch. These Deep Fried Lobster Bites are an easy weekday upgrade or a simple party plate that comes together without stress.