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!
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:
Scrumptious Lobster Tempura
- 2 each lobster tails shells removed
- 1 cup tempura batter mix
- 2 cups water ice cold water or club soda
- 2 quarts canola oil
- 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.