Lobster Tempura

Fried to perfection, this entree will be another way to enjoy a timeless classic. 


Tempura batter 
1 egg 
1 beer, 12 oz (354 ml) 
1.5 C. (340 g.) flour 
1 t. (5 ml) salt 
1 T. (15 ml) baking powder 
lobster tails


Beat egg with beer, stir in flour salt and baking powder. Cut tails in half, lengthwise and coat in batter. 
Fry at 350 F (176 C.) for 3 minutes. Drain and season with kosher salt.

Serve on Hajiki salad with tobiko and pea emulsion.

Lobster Tempura Recipe
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