Tempura Fried Lobster Tail Recipe

Prepare lobster tails

If using live lobster tails, humanely dispatch and remove tails, or use fresh pre-split tails. Pat tails dry with paper towels. Using kitchen shears, cut down the top shell lengthwise and carefully pry the shell open slightly. Using your fingers, gently loosen the meat from the shell but leave it attached at the base so the tail can be fanned for presentation. Season lightly with 1 tsp kosher salt. Set on a tray and refrigerate while you prepare the batter and oil.

Chill ingredients

Place a medium mixing bowl over a larger bowl filled with ice (double-boiler style) so the mixing bowl stays very cold. Keep the sparkling water and an extra small bowl of ice-cold club soda in the refrigerator until ready. Cold liquid is essential for a crisp, airy tempura.

Sift together 1 cup cake flour, 2 tbs cornstarch and 1/4 tsp baking soda into the chilled mixing bowl. Whisk briefly to combine, then make a well in the center.

Lightly beat 1 large egg and add it to the well. Pour 1 cup ice-cold sparkling water into the bowl all at once. Using chopsticks or a fork, mix very briefly — don’t overwork. The batter should be lumpy and thin. If batter seems too thick, stir in up to 1/4 cup cold club soda a tablespoon at a time until it reaches a tempura consistency (thin enough to coat but still bubbly). Keep the batter on the ice to stay cold until frying.

In a small saucepan over low heat, melt 4 tbs unsalted butter gently until fully melted but not browned.

Whisk in 1 tbs white miso paste until smooth. Add 1 tsp mirin, 1 tsp lemon juice, 1/2 tsp minced garlic, 1 tsp minced chives and 1/4 tsp black pepper. Warm through for 30–60 seconds, then remove from heat. Keep the miso butter warm but not hot (set over very low heat or a warm spot) so it stays pourable when the lobster is finished.

Pour 3–4 cups neutral oil into a medium deep heavy-bottomed pot or deep fryer. Heat oil to 350°F (175°C). Use a thermometer to maintain consistent temperature; too hot will over-brown, too cool will make the batter greasy.

Lightly dust each prepared lobster tail meat with 1/4 cup all-purpose flour, shaking off excess. This helps the tempura batter adhere.

Remove the batter bowl from the ice. Working one tail at a time, hold the tail by the base (or use tongs): dip each dusted lobster tail into the cold tempura batter, letting excess drip off. Immediately lower the lobster into the hot oil, placing gently away from you to avoid splatter. Fry 1 tail (4 oz.) at a time or two if your pot can maintain temperature, for 2 to 2 1/2 minutes until the batter is puffed and pale golden — lobster meat will turn opaque and firm but not rubbery. Do not overcrowd the pot.

Using a slotted spoon or spider, remove the fried lobster to a wire rack set over a sheet pan to drain and stay crisp. Sprinkle lightly with a pinch of flaky sea salt while still hot. Repeat with the remaining tail(s), maintaining oil temperature between 330–360°F by adjusting heat and not overcrowding.

To serve, arrange twin 4 oz. tempura lobster tails (total 8 oz.) on warm plates. Spoon 1–2 tbs of warm miso butter over each tail or serve the miso butter in a small ramekin for dipping. Garnish with finely chopped chives and a lemon wedge. Serve immediately so the tempura remains crispy.

Optional — if you want extra presentation, fan the shell beneath the tail meat and place the fried tails on top of the shells, drizzling the miso butter lightly.