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Ingredients
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Lobster Tail Tempura
Method
Preparation and Cooking
- 1
Prepare the Lobster
Begin by boiling the lobster tails in salted water for about 5-7 minutes until they are just cooked. Remove from the water, let them cool, and then slice the shells open to extract the meat.
- 2
Make the Tempura Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Gradually whisk in the ice-cold water until the batter reaches a smooth, slightly thick consistency.
- 3
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Lobster
Dip each piece of lobster meat into the tempura batter, allowing excess batter to drip off. Carefully place the battered lobster into the hot oil and fry for about 3-4 minutes until golden brown and crispy. Remove and drain on paper towels.
- 5
Serve
Serve the lobster tail tempura hot with a side of sweet chili dip.
