Spicy Jalapeno Lobster Boat Recipe
Tempura jalapeno stuffed with lobster, avocado, cream cheese
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Prepare the jalapenos
Slice the jalapenos in half lengthwise and remove the seeds to reduce heat. Set aside.
- 2
Prepare the filling
In a bowl, mix the lobster meat (chopped), diced avocado, and cream cheese. Season with salt and pepper to taste.
- 3
Stuff the jalapenos
Fill each jalapeno half with the lobster mixture, pressing down gently to pack it in.
- 4
Make the tempura batter
In a bowl, whisk together the tempura batter mix and ice cold water until just combined (do not overmix).
- 5
Heat the oil
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until hot (about 350°F or 175°C).
- 6
Fry the stuffed jalapenos
Dip each stuffed jalapeno into the tempura batter, allowing excess batter to drip off, then carefully place it in the hot oil. Fry until golden brown, about 3-4 minutes. Remove and drain on paper towels.
- 7
Serve
Arrange the spicy jalapeno lobster boats on a serving platter and enjoy immediately.
