Crispy Spiny Lobster Cutlets (Lobster Milanese)
Turn warm-water spiny lobster tails into crispy, golden lobster cutlets with this easy Lobster Milanese recipe! The lobster is butterflied, gently pounded thin, coated in seasoned breadcrumbs, and pan-fried in olive oil and butter. Inspired by classic Chicken Milanese, this seafood variation is crispy on the outside and tender on the inside.
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.
Tried this recipe?Let us know how it was!