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LOBSTER TEMPURA with SWEET CHILI AIOLI

fresh lobster tail pieces battered and fried with sweet chili aioli sauce for dipping
Prep Time 15 mins
Cook Time 4 mins
Course Appetizer
Cuisine American, Japanese
Servings 4

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
Keyword appetizer, lobster, sweet chili aioli, tempura