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Yield: 4 servings

8 (3 to 4-ounce) Tristan lobster tails, frozen

For the batter:
3/4 cup all-purpose flower
1/2 cup cornstarch
1/2 tablespoon salt
1 cup ice-cold water (adjust water if thinner batter desired)
For the grapefruit soy sauce:
2 tablespoon soy sauce
1 tablespoon grapefruit juice
For the chili aioli sauce:
2 tablespoons mayonnaise
1/2 teaspoon sambat oelek (Indonesian chili paste)

For the pineapple sweet chili sauce:
2 tablespoons sweet Thai chili sauce
1 tablespoon minced fresh pineapple

For the garnish (optional):
24 steamed asparagus spears

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