Lobster and Vegetable Tempura Recipe

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This Lobster and Vegetable Tempura tastes like an Italian fritto misto got served up by a Japanese restaurant. Light, crispy batter meets marinara and parmesan peppercorn dipping sauces. And you can have this dish in less than an hour with Phillips Seafood’s Lobster Claw & Knuckle!

PREP TIME

20 mins

COOK TIME

25 mins

SERVINGS

5-6

Ingredients

Parmesan Peppercorn Dipping Sauce

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 Tbsp fresh lemon juice
  • 1/4 cup freshly grated parmesan
  • 1 clove garlic, minced
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 2 tsp freshly & coarsely cracked black pepper
  • Salt, to taste

 

Lobster and Vegetable Tempura

  • 3/4 cup AP flour
  • 1/4 cup cornstarch
  • Salt, to taste
  • Pepper, to taste
  • 1 egg
  • 1/4 cup vodka, chilled
  • 3/4 cup sparkling water or soda water, chilled
  • 1 lb Phillips Lobster Claw & Knuckle
  • 2 cups broccoli florets
  • 1 small fennel bulb, sliced into 3/4” wide slivers
  • 16 oz sliced cherry peppers, drained & patted dry
  • Canola oil, for frying
  • Parmesan Peppercorn Dipping Sauce
  • Marinara sauce, for dipping

Lobster and Vegetable Tempura on a scalloped off-white plate with a red staging towel beneath it

COOKING INSTRUCTIONS:
Lobster and Vegetable Tempura

Parmesan Peppercorn Dipping Sauce

  1. Add all ingredients to a small bowl. Mix until well-combined. Chill until ready to serve.

 

Lobster & Vegetable Tempura

  1. In a large bowl, mix together flour, 1/4 cup cornstarch, salt, and pepper until well-combined. Set aside.
  2. In a medium bowl, add egg and vodka. Whisk together until egg is thoroughly beaten and well-integrated with vodka. Stir in sparkling water.
  3. Carefully mix wet ingredients into the large bowl of dry ingredients. Be sure to gently stir ingredients together so as not to overmix the batter—this will make it chewy when fried. Your batter should be well-integrated—take your time. Return your batter to the fridge for a few minutes while oil preheats.
  4. Preheat oil to 350ºF.
  5. To fry each item: Only work with one item type at a time. Working a few pieces at a time, dip in batter to coat completely then add to oil. Repeat with more pieces but be sure not to overcrowd pan.
    Fry broccoli for a total of ~2 mins, or until crispy and broccoli is cooked through.Fry fennel for a total of 60-90 seconds, or until crispy and fennel is cooked through.
    Fry cherry pepper rings for a total of 60 seconds, or until crispy and peppers are heated through.
    Fry lobster for a total fo 60 seconds, or until crispy and lobster is cooked through.
    When done with each frying batch, remove items from oil to paper towel-lined tray to drain.
  6. Serve all fried items immediately with marinara and Parmesan Peppercorn dipping sauces and lemon wedges. Enjoy!

PAIRINGS:
Lobster and Vegetable Tempura

Pilsner

Albariño

Cava

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