Tempura Fried Lobster Tail Recipe With Dipping Sauce

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If you’re a fan of seafood and love trying new recipes, tempura fried lobster tails are a must-try.

Tempura fried lobster tails are crispy, flavorful, and surprisingly easy to make at home.

You get the perfect combination of tender lobster meat inside and crispy tempura coating outside, making it a dish that’s sure to impress your family and friends.

To make the perfect tempura batter, you’ll need simple ingredients like flour, corn starch, and ice-cold water or soda water.

The key to a light and airy tempura is using cold ingredients and not over-mixing the batter.

Dip the lobster tails in this batter and fry them in hot oil until they are golden brown and delicious.

Serve your tempura fried lobster tails with your favorite dipping sauces, and enjoy the delightful crunch with every bite.

From sweet chili sauce to soy dipping sauce, the options are endless and elevate the flavors to the next level.

Key Takeaways

  • Lobster tempura is easy and quick to make at home.
  • Key ingredients include flour, corn starch, and ice-cold water.
  • Pair with your favorite dipping sauces for extra flavor.

Essential Ingredients for Lobster Tempura

Creating a delicious lobster tempura requires choosing fresh seafood, preparing a unique batter, and using the right oils for frying.

Choosing the Right Seafood

For the best results, I recommend using cold water lobster tails, such as those from Maine.

These lobsters have tender, sweet meat that complements the light, crispy tempura batter.

Start by selecting live lobster if possible, or ensure that any pre-packaged tails are de-veined and properly cleaned.

Keep in mind that lobster season affects the freshness and price, so it’s best to buy when they are in season.

Cold water lobsters generally offer a higher protein content and fewer calories and fat compared to other types of seafood. This makes them a nutritious choice for tempura.

Remember to thaw frozen lobster tails thoroughly before you begin, as this ensures even cooking.

Batter Basics

The batter is crucial to achieving that classic tempura crunch.

The main ingredients include flour, cornstarch, egg, salt, and ice cold water.

For a lighter, puffier texture, I sometimes use seltzer water or sparkling water instead of regular water.

Keep the batter cold until you’re ready to use it—this is critical for a crisp coating.

A basic batter recipe might include 1 cup of flour, 1 tablespoon of cornstarch, 1 egg, a pinch of salt, and 1 cup of ice cold water.

Mix these ingredients gently to avoid gluten formation, which can make the batter heavy. The consistency should be like a thin pancake batter.

Oils and Frying

Choosing the right oil and maintaining the proper temperature is key to perfect tempura.

I prefer using canola oil, vegetable oil, or sunflower oil since they have high smoke points and a neutral flavor.

Fill a deep pot with about 2 inches of oil and heat it to 350°F. A thermometer is essential to ensure the oil stays at the right temperature.

Frying the lobster tails takes around 3-4 minutes.

Make sure to flip them every minute for an even, golden-brown coating.

Once done, place the fried lobster tails on a wire rack with paper towels underneath to drain excess oil. This keeps them crispy and less oily.

Step-by-Step Cooking Directions

Making tempura fried lobster tails involves preparing the ingredients carefully and cooking them with the right techniques to get the best results. Here are the essential steps to follow for a successful dish.

Preparation Procedures

First, gather all your ingredients and tools.

You’ll need lobster tails, flour, cornstarch, an egg, seltzer water, and olive oil.

Have paper towels ready for draining the fried lobster tails. It’s also helpful to have a heavy pot or a deep fryer.

Start by cleaning the lobster tails. Remove the shells and devein them if needed.

Then, make the tempura batter.

In a small bowl, mix flour and cornstarch. Beat an egg in another bowl and slowly mix in the seltzer water.

Combine the wet and dry ingredients until just mixed.

Keep the batter cold by placing it in a bowl set inside another bowl filled with ice. This helps maintain a crunchy texture. Now, you’re ready to move to the cooking stage.

Tempura Cooking Techniques

Heat the olive oil in a heavy pot to about 325°F. You can test the temperature by dropping a bit of batter into the oil. If it sizzles but doesn’t burn, it’s ready.

Dip each prepared lobster tail into the cold batter. Ensure it’s coated evenly but not too thickly.

Carefully lower the lobster tails into the hot oil. Fry for about 3-4 minutes, turning occasionally, until they are golden brown.

Once cooked, place the lobster tails on paper towels to drain excess oil. This keeps the tempura crispy. Serve immediately with your choice of dipping sauces, like a homemade aioli or tempura sauce.

For other ideas, you might also consider frying prawns, scallops, or even vegetables like potatoes using the same tempura batter. Enjoy your delicious tempura fried lobster tails!

Dipping Sauces and Seasonings

When it comes to tempura fried lobster tails, having the right dipping sauce can elevate the experience. I prefer a variety of sauces to satisfy different taste preferences.

One of my go-to dipping sauces combines soy sauce, garlic, and lemon juice.

To make it, mix 1/4 cup soy sauce with 1 clove minced garlic and 1 tablespoon lemon juice. This creates a tangy and savory combination that’s hard to resist.

For those who love a bit of heat, I like using orange chili sauce.

It adds a sweet and spicy kick that pairs perfectly with the crispy lobster. You can find a recipe for an orange chili sauce in Poor Man’s Gourmet Kitchen’s recipe.

There’s also a creamy option with mayonnaise, lime juice, and Dijon mustard.

Mix 1/2 cup mayonnaise with 1 tablespoon lime juice and 1 teaspoon Dijon mustard. Add a pinch of lime zest for an extra burst of flavor.

Sometimes, I add a touch of ginger and onion powder to my dipping sauces for a deeper flavor profile.

A simple blend of 1 teaspoon grated ginger, 1/2 teaspoon onion powder, and a bit of kosher salt works wonders.

Here’s a quick overview of my favorite dipping sauce ingredients:

IngredientQuantity
Soy Sauce1/4 cup
Garlic1 clove, minced
Lemon Juice1 tablespoon
Orange Chili SauceAccording to taste
Mayonnaise1/2 cup
Lime Juice1 tablespoon
Dijon Mustard1 teaspoon
Lime ZestA pinch
Grated Ginger1 teaspoon
Onion Powder1/2 teaspoon
Kosher SaltAccording to taste

These sauces make for a delightful dipping experience. Try them out and see which one you like best!

Tempura Fried Lobster Tail Recipe
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Tempura Fried Lobster Tail Recipe

Recipe by thisrecipelifeCourse: DinnerCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

10

minutes

Crispy, light, and absolutely delicious. A gourmet treat made easy.

Ingredients

  • 4 lobster tails

  • 1 cup all-purpose flour

  • 1 cup cold sparkling water

  • 1 egg yolk

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • Oil for frying (vegetable or canola oil)

  • Lemon wedges (for serving)

  • Dipping sauce of choice (such as ponzu or aioli)

Directions

  • Prepare the Lobster Tails:
  • Using kitchen shears, cut through the top shell of each lobster tail, starting from the top and working towards the end.
  • Gently pull the meat out, keeping it attached at the base of the tail, and rest it on top of the shell.
  • Prepare the Tempura Batter:
  • In a medium bowl, lightly whisk the egg yolk.
  • Add the cold sparkling water to the egg yolk and mix gently.
  • Sift the flour, baking powder, and salt together, then add to the egg and water mixture. Stir until just combined; the batter should be lumpy. Do not overmix.
  • Heat the Oil:
  • In a deep fryer or a large pot, heat the oil to 350°F (175°C). Use a thermometer to ensure the correct temperature.
  • Fry the Lobster Tails:
  • Lightly dust the lobster tails with flour, shaking off any excess.
  • Dip each lobster tail into the tempura batter, allowing any excess to drip off.
  • Carefully place the battered lobster tails into the hot oil. Fry for about 3-4 minutes or until golden and crispy.
  • Use a slotted spoon to remove the lobster tails from the oil and place them on a paper towel-lined plate to drain excess oil.
  • Serve:
  • Serve the tempura fried lobster tails immediately with lemon wedges and your choice of dipping sauce.

Notes

  • Ensure the sparkling water is very cold for a lighter batter.
    Do not overmix the batter to keep it airy and crisp.
    Fry in small batches to maintain the oil temperature.

Frequently Asked Questions

Cooking tempura fried lobster tails can be fun and delicious. Below are some common questions and answers to help you perfect this dish.

What ingredients are required for a simple tempura lobster tail recipe?

For a basic tempura lobster tail recipe, you’ll need lobster tails, flour, cornstarch, ice-cold water, and an egg. Make sure to also have oil for frying.

How do I make a tempura fried lobster tail using an air fryer?

To make tempura fried lobster tails using an air fryer, dip the lobster tails in the batter.

Preheat the air fryer to 400°F. Place the lobster tails inside and cook for 6-8 minutes, flipping halfway through.

Can you share a delicious dipping sauce recipe for lobster tempura?

For a tasty dipping sauce, mix 1 teaspoon hoisin sauce, 1/2 teaspoon garlic black bean sauce, and 1/4 cup orange chili sauce. This combines sweet, savory, and spicy flavors perfectly.

What are some tips for achieving the perfect tempura batter consistency?

To get the perfect tempura batter, use ice-cold water or soda water.

Mix the batter gently to avoid activating the gluten, which can make it heavy. Aim for a thin, runny consistency.

How does lobster tempura differ from traditional fried lobster?

Lobster tempura uses a light batter that is crisp and airy, unlike traditional fried lobster which may use a thicker, heavier batter. Tempura’s texture is delicate, letting the lobster’s flavor shine through.

Where can I find the best lobster tempura roll?

One great place to find delicious lobster tempura rolls is Austin Eats. Their rolls are highly praised for their flavor and freshness.