Garlic Parmesan Lobster Bites
Garlic Parmesan Lobster Bites are a bold, flavor-packed dish that brings together succulent lobster and rich, savory ingredients. Tender chunks of lobster are fried, coated in a buttermilk batter. They’re then tossed in a garlic butter sauce, Infusing each bite with a burst of garlicky goodness. The lobster is then topped with a generous layer of freshly grated Parmesan cheese, which melts into the warm lobster, adding a sharp, nutty flavor.
To balance the richness, a sprinkle of fresh parsley is added for a fresh finish. These lobster bites are a standout appetizer, perfect for dipping into a remoulade sauce. Each bite delivers a mouthwatering combination of buttery, garlicky, cheesy, and slightly tangy flavors that are hard to resist. If you like this recipe, try my Shrimp Tempura recipe next.
Tips For Using a Buttermilk Batter
Frying with a buttermilk batter can yield a deliciously crispy and flavorful coating, but there are a few key tips to ensure your results are perfect every time:
1. Use Cold Buttermilk
For a light, crispy batter, use cold buttermilk. This helps the batter stay firm and adheres better to the food. You can even chill the buttermilk in the fridge before using it.
2. Double-Dip for Extra Crispiness
For an extra crunchy coating on your garlic parmesan lobster bites, use the “double-dip” method:
- First, dredge your lobster in a light coating of your dry batter
- Then dip it into the buttermilk batter.
- For an even thicker, crispier crust, dip it back into the flour before frying. This creates an extra layer of crunch.
3. Season the Batter
Season your buttermilk batter with salt, pepper, and other spices (garlic powder, paprika, cayenne pepper, etc.) to enhance the flavor of the crust. Your dry batter should be seasoned as well, to create layers of flavor.
4. Let the Batter Settle
After dipping your lobster in the batter, let it sit on a wire rack for a few minutes before frying. This helps the batter set and stick better, resulting in a more even, consistent coating when fried.
Garlic Parmesan Lobster Bites
Equipment
- Microplane
- Deep fryer
Ingredients
- 2 4oz lobster tails
- 1½ cup buttermilk
- 2 cups all-purpose flour
- 1½ tbsp smoked paprika
- 1 tbsp cayenne pepper
- 1½ tbsp garlic powder
- 1½ tbsp salt
- 1½ tbsp black pepper
- 2 tbsp green seasoning
- Oil for frying
Garlic Parmesan Sauce
- 3 tbsp unsalted butter
- 2 garlic cloves grated
- 1 tsp dill minced
- 1 tsp parsley minced
Remoulade Dipping Sauce
- ¼ cup mayo
- 1 tbsp Worsteshire sauce
- 2 tbsp lemon juice
- 1 tsp salt
- 1 tsp pepper
- 1 tsp smoked paprika
- 1 tbsp dill minced
Instructions
- Cut your lobster tail into bite size pieces.
- To a bowl, add in buttermilk and green seasoning, ½ tbsp of salt, pepper, smoked paprika, and garlic powder. Whisk to combine.
- Add lobster to buttermilk and marinate for atleast 30 minutes.
- To a separate bowl, combine all-purpose flour, corn starch, and remaining spices. Whisk to combine.
- Add your lobster to your flour mixture and allow it to settle inside of the flour for 5 minutes. During this time, heat your oil to 350℉
- Shake excess flour off of lobster and drop into oil. Fry for about 2 minutes or until golden. Lobster will float to the top once its fully cooked.
- Allow lobster to drain all oil for one minute after removing from the oil.
- Toss in garlic butter and top with parmesan. Serve immediately with remoulade for dipping
Garlic Sauce
- Melt butter and grate garlic into butter. Add in dill and parsley. Stir until combined.
Remoulade Sauce
- Add in all ingredients and whisk until smooth.
