- Recipes
Korean Fried Lobster Bites
Zachery Dyke
Perfect For Game Day: Fried Lobster Bites
I had just gone out diving with my buddy, Eddie, just a few days before the super bowl. I had some recipes in mind that I wanted to make, and one of them was some sort of fried lobster bites. I’ve always been a big fan of Korean BBQ sauce on wings, and I knew it was just as good on lobster because I’ve made Korean Spiny Lobster sandwiches in the past.
I’ve typically made my own Korean sauce in the past, because to be honest, I’ve never really found a store bought option that was that great. I was shopping at my local Wild Fork here in Florida the other day, and I noticed they had their own Korean BBQ sauce so I figured I’d give it a try. It turned out to actually be really good, so I decided to use it in this recipe.
How I Got These Lobsters
It had been awhile since I’d been out diving, so my buddy and I were looking to do some shallow-ish spearfishing and lobster at one of our usual spots so I could get back into the swing of things. The water was cold and the visibility was pretty bad, but we were still able to come home with a decent haul.
I ended up with 5 Spiny Lobsters and a Porgy, which was more than enough for me to make some good recipes with! If you’re interested in what I did with the Porgy, check out my Dry Aged Whole Porgy recipe! I also have a recipe on what do do with the leftover bones of your fish after you eat it whole!
The Components Of The Spiny Lobster Bites
The first component of this recipe is obviously, the fried lobster. You can make this recipe from frozen tails and it will probably yield similar results, but fresh is usually preferred. One thing to consider with this recipe is how big your want your fried lobster bites to be, I cut each tail into 6 pieces and it yielded bites about the typical size of boneless wings you would get somewhere. If you want them to be smaller, just cut them into smaller chunks. The size of your tails is also a factor.
The second component is your batter, this is made up of your wet and dry ingredients. I always like to take my time and make sure each piece is completely covered and I always double dredge! Double dredging in my experience has always made for a much thicker and crispy breading!
The third component is frying your lobster bites! I try to keep the oil right around 375 F and make sure that if the oil drops below that temperature between batches that I wait until it comes back up before adding the next batch. Lobster cooks very quick, and it will continue to cook after you pull them out of the fryer. If you want these to be a little juicier on the inside, maybe only fry for about 4 minutes. The sauce also helps aid if the fried lobster is a little overcooked.
The final component is the sauce, obviously this recipe uses a store bought Korean sauce, but as I stated above you can use just about any sauce that would be good on wings. I’ve made similar recipes to this with buffalo sauce and it turned out really good! You could also just fry these lobster bites and make a few different sauces for dipping. Get creative and see what you come up with.
I hope you enjoy this Korean Fried Lobster Bites recipe:
Korean Fried Lobster Bites
