Red Lobster Crispy Dragon Teriyaki Lobster Copycat Recipe (Tried It)
This fusion dish absolutely blew my mind when I tried it at Lobsterfest! The lobster tail is perfectly crispy on the outside, tender inside, and glazed with sweet-spicy teriyaki sauce that has serious umami depth. The "dragon" heat builds gradually while the teriyaki sweetness balances everything. Asian-inspired seafood done right.
Ingredients
Main ingredients
- Lobster tails (4-5 oz each, thawed) 2 pieces
- All-purpose flour 0.5 cup
- Cornstarch 0.25 cup
- Large egg 1 piece
- Club soda (cold) 0.5 cup
- Vegetable oil (for frying) 2 cup
- Green onions (thinly sliced) 2 tbsp
Seasonings/Sauce
- Teriyaki sauce (store-bought or homemade) 0.33 cup
- Sriracha or Asian chili sauce 1.5 tbsp
- Honey 1 tbsp
- Fresh garlic (minced) 1 tsp
- Clarified butter 2 tbsp
- Old Bay seasoning or seafood seasoning 0.5 tsp
- Sesame seeds 2 tsp
- Lemon wedge 2 pieces
Nutrition summary
Carbohydrates
38 g
27%
Protein
35 g
25%
Fat
28 g
48%
Cooking steps
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1
Prep the lobster tails: Using kitchen shears, cut the top shell of each lobster tail lengthwise. Pull apart gently, exposing the meat above the shell for even cooking. Pat dry and season lightly with Old Bay seasoning.
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2
Make the crispy batter: In a bowl, whisk together all-purpose flour and cornstarch. In a separate bowl, beat the egg and then whisk in cold club soda until frothy. Add the wet mixture to the dry, stirring briefly (batter should be lumpy for max crispiness).
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3
Fry the lobster: Heat vegetable oil to 350°F in a deep skillet or Dutch oven. Dredge lobster tails in flour, dip completely in batter, then carefully fry meat side down for 2–3 minutes per side until golden brown and crisp. Remove, drain on a wire rack. Red Lobster tip: Fry in small batches so the oil temperature stays steady, ensuring a shatteringly crisp crust.
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4
Glaze the lobster: In a pan over medium heat, melt clarified butter. Add garlic, sauté 30 seconds. Stir in teriyaki sauce, sriracha, and honey; simmer just until bubbly. Brush or drizzle the hot sauce generously over fried lobster tails.
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5
Final touches: Sprinkle lobster with sesame seeds and sliced green onions. Serve immediately with fresh lemon wedges for brightness and a side ramekin of extra teriyaki 'dragon' sauce for dipping. For presentation, arrange lobster tails on a platter similar to Red Lobster’s, garnished with extra sesame and green onion.
Personalized Q&A
Q. Does this Crispy Dragon Teriyaki Lobster really taste like Red Lobster’s version?
Absolutely—the recipe uses techniques like deep frying lobster in a light club soda batter for a super crisp crust, then finishing with spicy-sweet teriyaki glaze, sesame seeds, and green onion, just like what you’d get at Lobsterfest. The clarified butter and Old Bay seasoning give it that authentic Red Lobster flavor profile.
Q. How do I keep my lobster from getting tough or rubbery?
Key is not to overcook: Fry your lobster at 350°F in hot oil, just 2–3 minutes per side. Prep the tail so lobster meat sits above the shell for even cooking, and drain quickly on a rack. Follow the batter and oil temperature steps—this keeps the lobster tender and moist inside with a crisp shell.
Q. Can I use fresh lobster instead of frozen for this recipe?
Yes, you can! If using fresh lobster tails, simply prep and clean as directed. Frozen lobster works great (and what Red Lobster often uses), but fresh will deliver an even sweeter and more delicate bite. Make sure to keep the meat dry before battering, and don’t skip the Old Bay seasoning.
Q. How many calories are in each serving of this dish?
Each restaurant-sized serving of this copycat Crispy Dragon Teriyaki Lobster is approximately 560 kcal, with 38g carbs (27%), 35g protein (25%), and 28g fat (48%). The crisp batter, lobster, and teriyaki glaze all contribute to the calorie count.
Q. What’s the best way to reheat leftover Crispy Dragon Teriyaki Lobster?
To keep it crispy, reheat in a preheated oven or air fryer at 375°F for 5–8 minutes. Avoid the microwave, which will make the lobster rubbery and soggy. Serve with fresh lemon and extra glaze if you have it!
