Fried Lobster Tail Jambalaya
This Fried Lobster Tail Jambalaya is the ultimate New Orleans-inspired feast. Smoky Andouille sausage, tender shrimp, and the classic Cajun trinity of onions, bell peppers, and celery are simmered with perfectly seasoned rice and crowned with a crispy fried lobster tail.
Servings: 4 servings
Equipment
- Large Skillet or Dutch Oven
- Small Heavy Skillet for frying
- Dredging Bowls
- Wooden Spoon
Ingredients
Proteins & Seafood
- 1 lb shrimp peeled and deveined
- 2 lobster tails cleaned and split
- 1 sliced Andouille sausage link
Vegetables & Aromatics
- 1 diced green bell pepper
- 1 diced red bell pepper diced
- 2-3 stalks celery diced
- 1 jalapeño minced (optional for heat)
- 1 small onion diced (optional)
- Pantry Staples & Seasonings
- 1 can tomato paste 6 oz
- 1½ cups long-grain white rice
- 3-4 cups chicken stock or seafood stock
- Cajun or Creole seasoning
- Smoked paprika
- Garlic powder & onion powder
- Salt and pepper to taste
- Oil for frying canola or vegetable
- Flour, egg, and seasoned breadcrumbs or cornmeal for dredging lobster
Optional Dipping Sauce
- 1 cup mayo
- 3 tablespoon hot honey
- Cajun seasoning to taste
Instructions
Step 1: Prep Your Seafood and Vegetables
- Peel and devein the shrimp, pat dry, and season lightly with Cajun seasoning.
- Split the lobster tails down the back, remove the meat, and season with salt, pepper, and smoked paprika.
- Slice the Andouille sausage into thin rounds.
- Dice the bell peppers, celery, onion, and jalapeño.
Step 2: Build the Jambalaya Base
- Heat a large skillet or Dutch oven over medium-high heat with a drizzle of oil.
- Sauté the sausage until it starts to brown and release its smoky fat.
- Add the onion, celery, bell peppers, and jalapeño.
- Cook until softened, about 5–7 minutes.
- Stir in tomato paste and cook for another minute to deepen the flavor.
Step 3: Add Rice and Stock
- Stir in 1½ cups long-grain rice, coating it in the flavorful sausage and veggie mixture.
- Season with Cajun seasoning, garlic powder, onion powder, and smoked paprika.
- Pour in 3–4 cups chicken or seafood stock, just enough to cover the rice by ½ inch.
- Bring to a simmer, lower heat to medium-low, cover, and cook for 20–25 minutes, stirring occasionally to prevent sticking.
Step 4: Add Shrimp
- When rice is nearly cooked, stir in the seasoned shrimp.
- Cover and cook for an additional 5 minutes until shrimp are pink and tender.
- Taste and adjust seasonings as needed.
Step 5: Fry the Lobster Tail
- Heat oil in a heavy skillet to 350°F.
- Set up a dredging station:
- Bowl 1: Flour seasoned with Cajun seasoning
- Bowl 2: Beaten egg
- Bowl 3: Breadcrumbs or cornmeal
- Dip each lobster tail in flour, then egg, then crumb mixture.
- Fry until golden brown and crisp, about 3–4 minutes per side. Drain on paper towels and sprinkle with salt.
- (Optional: Use seasoned flour from my shop for extra flavor and ease.)
Step 6: Serve and Garnish
- Fluff the jambalaya with a fork and spoon into serving bowls or a platter.
- Top with the fried lobster tails.
- Garnish with fresh parsley or green onions.
- Serve with Hot Honey Cajun Aioli if desired.
Notes
Tips & Variations
- Heat Level: Use hot Andouille sausage or extra jalapeño for more spice.
- Protein Swap: Chicken thighs or crawfish tails are great alternatives.
- Stock Upgrade: Use shrimp shells to make a quick seafood stock for deeper flavor.
- Extra Crispy Lobster: Double-dredge the lobster tail for maximum crunch.
Nutrition
Calories: 690kcal | Carbohydrates: 34g | Protein: 37g | Fat: 45g | Saturated Fat: 7g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 252mg | Sodium: 1300mg | Potassium: 1101mg | Fiber: 3g | Sugar: 9g | Vitamin A: 854IU | Vitamin C: 12mg | Calcium: 143mg | Iron: 3mg
