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Tempura Fried Maine Lobster Tail w/ Blueberry Wasabi Sauce

Submitted by: Melissa Bouchard, DiMillo's Floating Restaurant
See more like this in: Appetizers

Serving Information


  •  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.

 



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