8 (3 to 4-ounce) Tristan lobster tails, frozen
For the batter:
For the pineapple sweet chili sauce:
For the garnish (optional):
Mix dipping sauce separate and place into 3 small bowls
Defrost lobster tails in refrigerator
Split the lobster tails in half lengthwise. Gently pull lobster meat from shell, leaving the meat attached to the tail end of the shell.
Put all the dry ingredients (flour, cornstarch, baking powder, and salt) for the batter in a bowl and whisk. Gradually add batter as you whisk. Try not to over whisk. Stop pouring water if it looks fine.
Heat the oil in your deep-fryer or deep saucepot to 350 degrees.
Hold lobster tail by shell and dip the dangling tail meat into the batter and then into the hot oil. Fry lobster until crisp, or about 1 1/2 to 2 minutes.
Drain on towel