Crispy Spiny Lobster Cutlets
If you’ve ever made Chicken Milanese, you’re already familiar with the technique behind these crispy spiny lobster cutlets. Instead of chicken, we’re using warm-water lobster tails, butterflied and gently pounded thin before being breaded and fried in olive oil and butter.
The result is a golden, crispy cutlet with tender, sweet lobster meat inside. It’s a different way to prepare lobster, especially if you’re used to steaming, boiling, or grilling the tails.
This recipe was inspired by the viral lobster cutlet from Locale restaurant in Little Silver, New Jersey. After seeing their creation, I decided to give it a try in my own kitchen!
What Makes Spiny Lobster Different?
Spiny lobsters, also known as warm-water lobsters, are different from the cold-water Maine lobsters most people recognize.
Unlike Maine lobsters, spiny lobsters don’t have large front claws. Most of the meat comes from their tails, which have a firm texture and naturally sweet flavor.
That firmness makes the tail meat particularly useful for this recipe. It can be butterflied, carefully flattened, and breaded much like a traditional cutlet.
Preparing Lobster Milanese
The most important part of this recipe is preparing the lobster before breading.
After removing the meat from the shell, butterfly the tail lengthwise without cutting completely through it. Open it up and place it between two sheets of plastic wrap or parchment paper.
Gently pound the lobster until it’s approximately ¼ inch thick. You want a relatively even cutlet that will cook quickly without drying out.
From there, the process is similar to making Chicken Milanese. Coat the lobster in flour, dip it into beaten eggs, and finish with seasoned breadcrumbs.
Why Fry Lobster Cutlets in Olive Oil and Butter?
For this recipe, we use a combination of olive oil and butter rather than frying in oil alone.
The butter adds a rich flavor that complements the natural sweetness of the lobster, while the olive oil contributes to the frying medium.
Keep the skillet over medium heat and watch the temperature carefully. The breading should turn golden brown without burning before the lobster finishes cooking.
Because the lobster has been pounded thin, it doesn’t need much time in the pan.
A Different Way to Enjoy Lobster
Lobster is usually associated with drawn butter, seafood boils, or grilled tails, but breading and pan-frying it creates something completely different.
You still get the sweet flavor of the lobster, but now there’s a crispy coating surrounding every bite.
These spiny lobster cutlets are an excellent option for a special dinner, seafood night, or whenever you want to try something a little different from traditional lobster recipes.
Serve them hot, straight from the skillet, while the breading is still crispy.
Tips for Perfect Lobster Cutlets
- Use warm-water spiny lobster: Its firm texture works well for butterflying, pounding, and breading.
- Pound gently: Lobster is more delicate than chicken, so use light pressure to avoid tearing the meat.
- Keep the thickness even: This helps the cutlets cook uniformly.
- Use olive oil and butter together: The butter adds rich flavor while the olive oil helps create a beautiful golden crust.
- Don’t overcook: Lobster cooks quickly. The meat should be opaque and reach 145°F internally.
- Serve immediately: The breadcrumb coating is crispiest right after frying.
Frequently Asked Questions
What is a lobster cutlet?
A lobster cutlet is lobster tail meat that has been butterflied, flattened, breaded, and fried until golden brown. It’s similar to Chicken Milanese, but uses lobster instead of chicken.
Can I use cold-water lobster?
Yes. Cold-water lobster tails can also work, although the texture and size may differ from warm-water spiny lobster.
Can I prepare lobster cutlets ahead of time?
You can butterfly and bread the lobster shortly before cooking. Keep it refrigerated until you’re ready to fry. For the best texture, fry immediately before serving.
What should I serve with lobster cutlets?
Arugula salad, broccoli, roasted potatoes, or a simple tomato salad are excellent accompaniments.
Crispy Spiny Lobster Cutlets (Lobster Milanese)
Ingredients
- 4 warm-water spiny lobster tails, approximately 6–8 oz each
- 1 cup cup all-purpose flour
- 2 large eggs beaten
- 1.5 cups Italian-seasoned breadcrumbs
- 2 tbsp fresh parsley finely chopped
- Salt and freshly ground black pepper to taste
- 1/4 cup olive oil or as needed for frying
- 2 tbsp tablespoons unsalted butter or as needed for frying
Instructions
- Using kitchen shears, carefully cut open the lobster shells and remove the tail meat. Butterfly each lobster tail lengthwise, leaving the two halves connected.
- Place the lobster between two sheets of plastic wrap or parchment paper. Using a meat mallet, gently pound the lobster into a thin, even cutlet, approximately ¼ inch thick. Be careful not to tear the delicate meat.
- Set up three shallow bowls:Add the flour to the first bowl.Beat the eggs in the second bowl.Combine the breadcrumbs, chopped parsley, and a little black pepper in the third bowl.Season the lobster lightly with salt and pepper.
- Coat each lobster cutlet lightly in flour, shaking off any excess.Dip into the beaten eggs, allowing the excess to drip off.Finally, press into the breadcrumb mixture, coating both sides evenly.
- Heat the olive oil and butter together in a large skillet over medium heat until the butter melts and begins to foam.Carefully add the breaded lobster cutlets without overcrowding the pan.Fry for approximately 2–3 minutes per side, depending on thickness, until the breading is golden brown and the lobster is cooked through. Adjust the heat as needed to prevent the butter and breadcrumbs from burning.Transfer to a wire rack or paper towel-lined plate to drain excess oil.
- Serve the crispy lobster cutlets immediately while hot and golden.