Beer Battered Shrimp And Lobster

Light and crispy fried beer battered shrimp and sweet lobster topped with flaky sea salt.

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“After working in hotels for many years, I have lost my appreciation for classic shrimp cocktails. In the 80’s and 90’s every hotel and high end restaurant had shrimp cocktails on the menu. If not in the dining room, then you could always get it through room service. I can’t even tell you how much shrimp the buffets at Opryland Hotel and the casinos in Atlantic City served. Suffice to say after working there, I’m over it.” - Tara

I am in my happy place when I dip shrimp in a light beer batter and deep fry it to a lovely golden brown. I prefer a beer batter over a breadcrumb crust any day. Honestly the best batter in my opinion is Long John Silver's batter. So this is my copycat LJS’s Beer batter recipe.

What ingredients do you need for beer battered shrimp and lobster?

• All-Purpose Flour
• Cornstarch
• Cayenne
• Chili Powder
• Fine Salt
• Black Pepper
• Granulated Garlic
• Granulated Onion
• Beer or Club Soda
• Shrimp
• Lobster Tails

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The Recipe…

1. Heat vegetable oil to 365 degrees in a fryer or heavy bottom pot on top of the stove. Using a candy thermometer to track the temperature really makes this easier and helps to keep the temperature consistent. Have your heat on medium and let it heat slowly. Do not keep adjusting the heat up and down. Let it come up slow and steady.
2. Mix flour, cornstarch, chili powder, garlic, onion, salt, pepper and cayenne in a large bowl.
3. Pour all of the beer in at once and then mix using a whisk until smooth. Let sit for 5 minutes.
4. Dredge shrimp and lobster in batter and drop carefully in hot oil. Do not overcrowd the oil and cook in batches.

1. If you drop too many in the oil at a time, the temperature will drop and they will not fry correctly. They will be mushy and oily. Depending on the size of your pot 5-6 pieces at time is good.  

1. Cook until darker golden brown and floating. Remove from oil with a slotted spoon and let drip on a sheet pan with a rack.
2. Season right away with a fine sea salt. Larger crystals will bounce right off.  

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Recipe Tips:

• You can add hot sauce to the batter or fresh herbs such as chopped parsley or cilantro.
• Depending on the type of service, you can leave the tails on or take them off when peeling. If the dinner is fancy I would take the tails off so guests do not have to use their hands. If the dinner is casual people are happy to eat with their hands and the tail gives them a handle.
• We have a wonderful lemon garlic aioli recipe that goes perfectly with these fried shrimp and lobster.

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Make Ahead:

• You can make the batter ahead of time, but you want to fry the seafood right before service so it is hot and crispy.

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Storing tips:

• You can store the batter in the refrigerator for up to 3 days and continue to use it.

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