Spicy Jalapeño Lobster Boat Recipe
Tempura jalapeño stuffed with lobster, avocado, cream cheese
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Jalapeños
Slice the jalapeños in half lengthwise and remove the seeds. Set aside.
- 2
Make the Filling
In a mixing bowl, combine lobster meat, diced avocado, cream cheese, salt, black pepper, and sriracha sauce. Mix until well blended.
- 3
Stuff the Jalapeños
Fill each jalapeño half with the lobster filling mixture, pressing it in gently.
- 4
Prepare the Tempura Batter
In a separate bowl, whisk the tempura batter mix with ice water until smooth.
- 5
Heat the Oil
In a deep frying pan, heat vegetable oil over medium-high heat until hot.
- 6
Fry the Jalapeño Boats
Dip each stuffed jalapeño into the tempura batter, allowing excess to drip off, and carefully place in the hot oil. Fry until golden brown, about 3-4 minutes each side.
- 7
Drain and Serve
Remove the jalapeño boats from the oil and drain on paper towels. Serve hot with additional sriracha sauce on the side.
