Yield: 4 servings
Measure | Ingredient |
---|---|
5 \N | Raw lobster tails, cut into |
\N \N | Eighths |
\N \N | Tempura batter: |
8 ounces | Warm beer |
½ cup | Cornstarch |
½ cup | Flour |
\N \N | Salt and white pepper to |
\N \N | Taste |
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