Fried Lobster Tail Recipe
8oz tempura fried cold water tail | brussels | onion rings | Asian dipping sauce
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Ingredients
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Fried Lobster Tail
Brussels Sprouts
Onion Rings
Asian Dipping Sauce
Method
Fried Lobster Tail
- 1
Prepare the Lobster
Begin by thawing the lobster tails if they are frozen. Cut down the shell of the lobster tail with kitchen shears, being careful not to cut the meat. Gently pull the meat out and place it on top of the shell.
- 2
Make the Tempura Batter
In a bowl, mix the tempura batter mix with cold water according to package instructions until you have a smooth batter. Season with salt and black pepper.
- 3
Heat the Oil
In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Lobster
Dip the lobster tail into the tempura batter, ensuring it’s well-coated. Carefully place it in the hot oil and fry for about 4-5 minutes, or until golden brown and cooked through. Remove and drain on paper towels.
Brussels Sprouts
- 5
Prepare the Brussels Sprouts
Trim the ends of the Brussels sprouts and remove any damaged leaves. Cut them in half.
- 6
Season and Roast
In a bowl, toss the Brussels sprouts with olive oil, garlic powder, salt, and black pepper. Spread them on a baking sheet and roast in a preheated oven at 400°F (200°C) for 20-25 minutes or until golden brown and tender.
Onion Rings
- 7
Slice the Onion
Peel and slice the onion into thick rings.
- 8
Make the Tempura Batter
In a bowl, mix the tempura batter mix with cold water until smooth. Add salt to taste.
- 9
Fry the Onion Rings
Dip each onion ring into the tempura batter and carefully place into the hot oil. Fry for about 2-3 minutes or until golden brown. Remove and drain on paper towels.
Asian Dipping Sauce
- 10
Mix the Sauce
In a small bowl, combine the soy sauce, rice vinegar, honey, sesame oil, and chili flakes. Mix well until honey is dissolved.