Tempura Lobster Tails

Sweet and succulent lobster tails are fried in an airy tempura batter that will surprise and delight your guests.

Tempura Lobster Tails

Main Ingredients:

  • 2 lobster tails
  • 1 Tbs chives
  • lemon rind, sliced
  • Canola oil for frying

Lemon Aioli Ingredients:

  • 1 Tbs lemon juice
  • 3 Tbs mayo
  • 1/2 tsp kosher salt
  • Pinch of black pepper

Mix all ingredients in bowl and set aside.

Tempura Batter Ingredients:

  • 1/2 cup flour
  • 1/4 cup corn starch
  • 1 Tbs baking powder
  • 1/4 tsp kosher salt
  • 1/2 cup cold club soda

Combine first four ingredients, whisk in cold soda last.


  • Steam or boil lobster tails.
  • Split lobster tails lengthwise and remove from shell.
  • Split each half into half again (each lobster tail gets you 4 pieces).
  • Heat oil to 350⁰ in a heavy bottomed sauce pan.
  • Dredge lobster pieces in batter.
  • Place in hot oil and fry for two minutes.
  • Remove from oil and drain on a paper towel lined plate.
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