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Lobster Tempura at Calabash Cove St Lucia

Fresh Lobster Tempura with Seaweed and Organic greens

INGREDIENTS FOR 2 PERSONS

3 lbs Fresh Lobster

50oz Fresh Chillies

FOR THE BATTER

2 Egg Yolks

200gram Flour

2 tbsp Corn Starch

350ml Ice cold water

FOR THE DIPPING SANCE

2 0z Rice Vinegar

4 tbsp Sugar

2 tbsp Soy Sauce

2 tbsp Fresh Ginger

FOR THE GARNISH

2 oz Pickled Ginger

2oz Seaweed

30oz Lime tip

3oz micro leaves

METHOD

  1. Gently remove raw lobster meat from the shell, cut in half lengthways, and then cut each half into 3 pieces. This will give sizeable chunks and place in a bowl set aside.
  2. Use a deep fryer as it’s easier to control, or you can use a wok half-filled with oil, safely positioned on the stove with a thermometer.  Heat oil to 170˚C/325˚F.
  3. To make the batter, whisk Mix the dipping sauce ingredients together in a bowl, stirring to dissolve the sugar, then set aside. Served in a glass.
  4. To make the batter, whisk the egg yolks and iced water together, add the corn flour and flour and stir together, stir until it no longer lumpy, add the lobster, chilies, to the batter.
  5. Once coated with batter, carefully put lobster into the very hot oil.         Cook in batches until light golden and crisp on all sides.                                   Drain on a plate covered with paper towels.
  6. Place lobster shell in hot oil and use for presentation Serve with the garnish and dipping sauce.
  7. TIP Eat with chopsticks