Lobster On The Run Recipe
Tempura lobster with avocado, Maryland crab meat inside, topped with extra crab meat and yum yum sauce
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Ingredients
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Lobster Tempura
Crab Filling
Avocado Layer
Topping
Method
Prepare Lobster
- 1
Boil Lobster
Bring a pot of salted water to a boil. Add the lobster tails and cook for 5-7 minutes until fully cooked. Remove and cool.
- 2
Extract Lobster Meat
Once cool, carefully remove the lobster meat from the shells and chop into large chunks. Set aside.
Make Crab Filling
- 3
Mix Filling
In a mixing bowl, combine the Maryland crab meat, cream cheese, chopped chives, and lemon juice. Mix thoroughly until well combined.
Prepare Avocado Layer
- 4
Mash Avocado
In a bowl, mash the ripe avocados with lime juice and salt until smooth. Adjust seasoning to your taste.
Tempura Lobster
- 5
Prepare Tempura Batter
In a bowl, mix the tempura batter mix with cold water until just combined. Do not overmix.
- 6
Heat Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 7
Fry Lobster
Dip the lobster chunks into the tempura batter and carefully place them in the hot oil. Fry for 2-3 minutes or until golden brown. Remove and drain on paper towels.
Assemble the Dish
- 8
Layer Ingredients
On a serving plate, spread a layer of the avocado mixture, followed by the crab filling, and place the tempura lobster pieces on top.
- 9
Add Toppings
Top with extra Maryland crab meat and drizzle yum yum sauce over the top to taste.
