Ingredients
- 1 ½ cup flour
- 1 tablespoon tapioca starch
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- 5 tablespoons rice flour
- 2 10-ounce bottles soda water chilled
- 8 ounces Cold Cracked Lobster thawed and drained
- Vegetables (Recommended: Asparagus, onion petals, zucchini sticks, or thinly sliced sweet potato)
- Canola oil for frying
Instructions
- Mix flour, tapioca starch, baking powder, cornstarch, and 1 tablespoon rice flour in a bowl.
- Add chilled soda water a bit at a time until you have the consistency of a thin pancake or crepe batter.
- In a deep saucepot, heat 2 inches of canola oil to 350°F.
- Dip pieces of lobster (and vegetables if using) into the remaining rice flour and shake off any excess. Then dip them into the tempura batter.
- Place the battered pieces carefully into the hot oil. Be careful not to overcrowd the pan (6-8 pieces at a time). Fry until golden brown, flipping the tempura once or twice with a spoon.
- Remove with a slotted spoon and drain on paper towels. Season with salt.
- Serve with ponzu sauce or dressing of your choice.
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