?xml:namespace>1 cup of rice flour
- 1 tablespoon cornstarch
- Sea Salt
- 1 ½ cups of ice cold soda water
- 4 Lobster tails boiled/steamed for 2 minutes, shocked in ice water and removed from shell
- 1 qt of vegetable oil
Mix all ingredients except for lobster and oil.
In a heavy bottom sauce pan bring oil slowly up to 350 degrees.
For the sauce:
4 cups of Wild Maine Blueberries
¼ cup powdered wasabi
Juice of 2 lemons
¼ cup of apple cider vinegar
¼ cup brown sugar
½ cup of water
Bring all ingredients except wasabi to a boil. Reduce heat simmer for 20 minutes. Blend in a food processor and strain through a sieve. Mix in Wasabi and chill.
Cut lobster tails into 4 pieces. Dip in tempura batter and drop slowly and carefully into hot oil. Cook until golden brown. Transfer onto a paper towel lined sheet pan and lightly salt with sea salt.
Serve with Blueberry Wasabi Dipping Sauce.