| INGREDIENTS |
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5 Raw lobster tails, cut into
Eighths
Tempura batter:
8 oz Warm beer
1/2 c Cornstarch
1/2 c Flour
Salt and white pepper to
Taste
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| INSTRUCTIONS |
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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 1 1/2 to 2 minutes).
Serve with Mustard Sauce.
Yield: 4 servings
CHEF DU JOUR ROBERT WONG SHOW #DJ9450
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