Tempura Lobster Smoked Marie Rose Recipe
Make Tempura Lobster Smoked Marie Rose Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tempura Lobster
Smoked Marie Rose Sauce
Method
Tempura Lobster
- 1
Prepare the Lobster
Start by boiling the lobster tails in salted water for about 5-7 minutes until cooked. Remove from water and let cool slightly. Once cooled, carefully remove the meat from the shells and cut into pieces.
- 2
Make the Tempura Batter
In a mixing bowl, combine all-purpose flour, cornstarch, baking powder, and salt. Slowly whisk in the cold sparkling water until the batter is smooth and slightly thick.
- 3
Heat the Oil
In a large, deep frying pan or wok, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Lobster
Dip each lobster piece into the tempura batter, allowing the excess to drip off. Carefully place the battered lobster into the hot oil and fry for about 2-3 minutes or until golden brown. Use a slotted spoon to remove and drain on paper towels.
Smoked Marie Rose Sauce
- 5
Combine Ingredients
In a bowl, whisk together mayonnaise, ketchup, lemon juice, Worcestershire sauce, smoked paprika, and salt until fully combined.
- 6
Add Dill
Fold in the freshly chopped dill into the sauce, mixing well.
- 7
Chill
Cover the sauce and refrigerate for at least 30 minutes to allow the flavors to meld.
