A Succulent Lobster Tail in Crispy Tempura
Lobster tempura is a tempura lovers dream. Sweet and succulent lobster tails are deep fried in a light and airy tempura batter until they are golden brown. So good!
Lobster Tempura
If you like tempura, this is really a no-brainer. Succulent lobster tails are deep fried in a light and airy tempura batter. Serve them with a little tempura sauce and you have a truly wonderful appetizer. This is so good, you may never eat lobster any other way again.
The Secret to Great Tempura
Actually, there are a several secrets. First, the ingredients must be very cold. For lobster tempura, keep the shelled lobster tails in an ice bath in the refrigerator until it is time to coat them in batter and drop them in the fryer.
Second, use the best tempura mix that you can find. Sure, you can make your own but I don't think tempura batter from scratch is nearly as good as a high-end mix. But not any tempura batter mix will do. I have tried all of the tempura batter mixes at my local grocery store and was disappointed in all of them. A local Japanese specialty store carried an imported tempura batter mix that produces some of the best tempura I have ever had. It's not very expensive and well worth it.
Third, make the tempura batter with very cold water or, better yet, with very cold soda water. The bubbles in soda water make the batter a bit lighter and fluffier. I used a soda stream to create my soda water and then refrigerated it until it was very cold.
Finally, keep the batter cold. Mix the batter in a shallow bowl then place that bowl inside a larger bowl that has been partially filled with crushed ice. That will keep the batter nice and cold why you fry several batches of lobster tempura.
Some Similar Dishes
Here are some similar dishes to try:
Click this link to watch the video on YouTube
Scrumptious Lobster Tempura
Ingredients
- 2 each lobster tails shells removed
- 1 cup tempura batter mix
- 2 cups water ice cold water or club soda
- 2 quarts canola oil
Instructions
- Prepare lobster tails. Heat oil to 350 degrees F.
- Prepare the tempura batter according to the package instructions. Keep the batter cold by floating a smaller bowl, containing the batter, inside a large bowl containing crushed ice.
- Dredge the lobster tails in dry tempura mix, then in the ice cold tempura batter and drop them into the hot oil.
- Cook for about 3 minutes until the batter is golden brown. Drain and serve with tempura sauce.
- Bet you can't eat just one.
Cathleen Kolbe
I like the idea of the Tempura mix,going to try this.Thanks
I wonder why more restaurants don't offer this on their menu 🤔
I had it once and I was hooked.
Don't get me wrong I still LOve them baked on top of shell.😎
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I have only seen lobster tempura on a menu a handful of times. I'm not sure why it is not more popular. It's really easy to make. After you make this, let me know how you like it. Then try crawfish tempura. Cleaned, frozen crawfish tails are not hard to find. Because they are so small, the tempura batter to meat ratio is much different. Both are good, but crawfish tempura are a lot cheaper to make.