Lobster Tempura Tacos Recipe
Cucumber-jicama salad & cilantro remoulade on blue corn tortillas, garlic truffle fries & chef's vegetables
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Ingredients
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Taco Ingredients
Cilantro Remoulade Ingredients
Garlic Truffle Fries Ingredients
Chef's Vegetables Ingredients
Method
Preparation of Lobster
- 1
Cook the Lobster
Boil the lobster in salted water for about 8-10 minutes until fully cooked. Remove from water, let cool, and chop into bite-sized pieces.
Tempura Batter
- 2
Make the Tempura Batter
In a bowl, mix the flour, cornstarch, baking powder, salt, and pepper. In another bowl, whisk the egg and ice water together, then combine with the dry ingredients until just mixed.
Frying the Lobster
- 3
Fry the Lobster
Heat oil in a deep pan. Dip lobster pieces into the tempura batter and fry in batches until golden brown and crispy, about 2-3 minutes. Drain on paper towels.
Cilantro Remoulade
- 4
Prepare the Remoulade
In a bowl, mix together mayonnaise, Dijon mustard, lemon juice, minced garlic, and chopped cilantro. Adjust seasoning to taste.
Garlic Truffle Fries
- 5
Bake the Fries
Toss cut potatoes with olive oil, garlic powder, and salt. Bake at 425°F (220°C) for 25-30 minutes until golden and crisp. Drizzle with truffle oil before serving.
Chef's Vegetables
- 6
