Awesome Lobster Tails
If you thought Shrimp Tempura was good, you’re going to go out of your mind with this Lobster Tails recipe. Especially if you your a fan of good Tempura because you’ve got the best of both worlds right here. As you may or may not know, Prawns and Lobsters are in the same crustacean family, only Lobster’s are generally much larger. So, from my perspective, bigger is better and I show you how to make Perfect Tempura Batter, in one of my older posts, and take you straight to one of the best appetizers ever invented.
What size Lobster Tails to use
I’ve been seeing 4 to 6 oz Lobster Tails on sale in just about every grocery store that has a seafood department for only about $5 bucks a piece, lately. So you really can’t go wrong with that kind of deal if you want to give this a try sometime. Really you can use just about any size you want. You’ll just have to adjust the cooking time if you get any thicker than what I’m recommending here for this Tempura recipe. Just be sure you buy enough Lobster Tails because these things are so delicious and they go down fast.
Check out my other Lobster recipes:
Stuffed Lobster, Steak House style Lobster Tail, Lobster Ravioli Sauce,
Lobster Bisque, Red Lobster Crab Cakes, Poor Man’s Lobster
Tempura Lobster Tails Ingredients:
2 Lobster tails, pealed and de-veined
Pinch of Salt to taste
Oil for frying
1 egg yoke
1 cup Tonic or Seltzer Water, Carbonated is the key
1 cup Flour
1 teaspoon Hoisin Sauce
1/2 teaspoon Garlic Black Bean Sauce
1/4 cup Orange Chili Sauce
Cook and submerge your Tempura Lobsters in Oil for approximately 5 minutes at 375 degrees Fahrenheit.