Crispy fried lobster tail, spicy mustard sauce

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

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