Spiny Lobster “Chicken” Tenders

Spiny Lobster Chicken Tenders

I have a dark secret. I don’t share this with just anyone, but if you’re in the Spearo’s Kitchen, you must be trustworthy. The truth is; My wife doesn’t really like lobster. There, I’ve said it. Bleak as it may sound, coming from someone absolutely obsessed with bug diving, it has a silver lining.

Why Make These Lobster Chicken Tenders?

I’ve tried every recipe I could think of to make lobster taste like, well, something else. From lobster mac ‘n cheese to south of the border lobster tacos, this recipe is by far the best one I have found to prepare for your guests who may not be as enthusiastic for sea-bugs as you are.

Diving For California Spiny Lobsters

Lobster diving is a bit of a cult underground activity in California. Those who know go, and those who don’t just live their ordinary lives never knowing the sheer misery of putting on a chilly wetsuit in the middle of the night, entering the dark, low-visibility and turbulent water with unknown predators swimming just out of your vision, in the hopes of finding some of the best seafood the ocean has to offer. I retrieved the bugs for this recipe under these exact circumstances, a sweet reward for putting up with all of the challenges that comes with CA Lobster Season.

Here’s the recipe for these Spiny Lobster Chicken Tenders:

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Spiny Lobster “Chicken” Tenders

by Michael Leicht

Chicken tenders except it's lobster!

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Prep Time: 15 minutes mins

Cook Time: 10 minutes mins

Total Time: 25 minutes mins

Servings: 2

Equipment

• ▢
  Wide, shallow bowls/trays
• ▢
  Stovetop and wide pan for frying
• ▢
  Oil screen for catching splatter
• ▢
  Scissors or sheers for cutting tails

Ingredients

• ▢ Lobster tails
• ▢ Flour
• ▢ Chicken or seafood seasoning
• ▢ Salt
• ▢ Egg
• ▢ Breadcrumbs or panko
• ▢ Beef tallow or other frying fat/oil

Instructions 

• Cut off the whole tail shell except the tail fan, which serves as a fun finger-food holding point.
  Lobster tails
• Season lightly with salt and your chicken seasoning.
  Chicken or seafood seasoning

  Salt
• Mix a little seasoning with the flour and dredge the entire surface area of the tail meat in the flour.
  Flour
• Next, roll the flour-coated tail in some whisked egg.
  Egg
• On a shallow tray, spread out your breadcrumbs and roll the tail in them, fully coating the flour and egg-washed tail.
  Breadcrumbs or panko
• Once you have coated all your tails in this manner, place them in a frying pan of at least ¾" of beef tallow or other frying fat/oil. Flip after a few minutes.
  Beef tallow or other frying fat/oil
• Finish in a 250℉ oven if you want to have it really cooked in the middle.

  NOTE: DO NOT burn the breadcrumbs in the pan (this takes some close monitoring).
• Serve with classic chicken tender sides of your choice.

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