Crispy fried lobster tail, spicy mustard sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | Raw lobster tails, cut into | |
| Eighths | ||
| Tempura batter: | ||
| 8 | ounces | Warm beer |
| ½ | cup | Cornstarch |
| ½ | cup | Flour |
| Salt and white pepper to | ||
| Taste | ||
Directions
Place flour and cornstarch in a bowl. Add beer and mix well until all ingredients are combined. Season with salt and pepper. Let mixture rest for one hour.
Dip raw lobster tail pieces into tempura batter. Deep-fry at 340 degrees F until golden brown (approximately 1½ to 2 minutes).
Serve with Mustard Sauce.
Yield: 4 servings
CHEF DU JOUR ROBERT WONG SHOW #DJ9450
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