LOBSTER TEMPURA with SWEET CHILI AIOLI
fresh lobster tail pieces battered and fried with sweet chili aioli sauce for dipping
Ingredients
- 4 small lobster tails about 6-8 inches in length
- Tempura batter mix
- 1/3 cup Sweet Chili Sauce [ I like Taste of Asia]
- 1/2 cup light mayonnaise
- 1 lemon
Instructions
- Cut lobster tails down both sides of shell with kitchen shears to release the meat. Cut meat into 3-4 large chunks, about 2″ x 2″. Prepare batter mix as directed. Put lobster in batter to thoroughly coat and drop into hot {375-400} oil. Cook until puffed and golden, about 3-4 minutes. Remove from oil and drain on paper towels, salt immediately with kosher salt. Prepare aoli by mixing the mayonnaise with sweet chili sauce to taste. Serve with lemon wedges.
- Makes about 4 servings