Coconut Lobster Tails with Homemade Sweet Thai Chili Sauce

Looking for a really special appetizer that will wow your guests? Try these delicious coconut crusted lobster tails, a nice alternative to coconut crusted shrimp, having said that if lobster isn’t your thing, you can make these with not only shrimp but chicken as well. And we hope you’ll give out homemade sweet Thai chili sauce too, a nice alternative to store bought. Thanks to Logan’s Daily Catch for their amazing Seafood and partnership!

PS we used broken tail meat for this recipe, available at Logan’s Daily Catch and most seafood purveyors; it can definitely be a cost saver.

Coconut Lobster Tails with Homemade Sweet Thai Chili Sauce Recipe

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Coconut Lobster Tails with Homemade Sweet Thai Chili Sauce Recipe

Coconut Lobster Tails with Homemade Sweet Thai Chili Sauce

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  • Author: The Kilted Chef
  • Yield: serves 6-12 1x


Units Scale

Coconut Lobster Tails

  • 3/4 cup flour. divided
  • 1 1/2 tsp baking powder
  • 3/4 light beer or soda water
  • 1 egg
  • 2 cups shredded coconut
  • 121/2 lobster tails, cooked
  • 2 cups canola oil for shallow frying

Sweet Thai Chili Sauce

  • 1/3 cup rice wine vinegar
  • 1/3 cup water
  • 1/3 cup white sugar
  • 1 tbsp saki
  • 1 tbsp sambal oelek
  • 1 tsp chili flakes
  • 1 clove minced garlic
  • 1/2 tsp minced ginger
  • 1 tsp soy sauce
  • 2 tsp cornstarch
  • 1 tbsp water
  • Red food coloring, optional


  1. Place the canola oil in a heavy bottomed pot and heat to 350″
  2. Meanwhile place the first nine ingredients for the Sweet Thai Chile Sauce into a saucepan and bring to a slow boil. Combine the corn starch and water and add to the saucepan, stir until the sauce begins to thicken (it will thicken more as it cools). Add a few drops of red food coloring if desired. Set aside.
  3. Combine 1/2 cup of flour, baking powder and light beer in a bowl, mix well.
  4. Place the coconut in a shallow bowl and repeat with the remaining 1/4 cup of flour.
  5. Skewer the lobster tails, coat with flour, shaking off excess, dip into the batter followed by the coconut.
  6. Gently place into the oil and shallow fry until golden brown.
  7. Serve hot with a side of sauce for dipping.
  • Category: appetizer, seafood, sauces lobster, recipes