Lobster Tempura Recipe
Dive into the world of gourmet cooking with this quick and easy Lobster Tempura Recipe. Learn how to make crispy, light, and perfectly fried lobster that brings a touch of Nobu's sophistication into your kitchen. Ideal for impressing at dinner parties or satisfying a craving for luxurious seafood.
<ul class="ingredients-main-list">
<li class="ingredients-single-item">2 fresh lobster tails (approximately 150g each), shell removed and cleaned</li>
<li class="ingredients-single-item">100g all-purpose flour</li>
<li class="ingredients-single-item">2 tablespoons cornstarch</li>
<li class="ingredients-single-item">1 teaspoon baking powder</li>
<li class="ingredients-single-item">1/2 teaspoon salt</li>
<li class="ingredients-single-item">240ml ice-cold water</li>
<li class="ingredients-single-item">Oil for frying (vegetable or canola)</li>
<li class="ingredients-single-item">Lemon wedges for serving</li>
<li class="ingredients-single-item">Optional dipping sauce: soy sauce or a halal-friendly chili sauce</li>
</ul>
<ol class="no-list-style"">
<li class="MethodStepper">
<h4 class="step-title">Step 1</h4>
Begin by preparing the lobster. If not already done, remove the shell and clean the lobster tails. Cut the lobster meat into bite-sized pieces, being careful not to cut them too small as they will shrink slightly when fried. </li>
<li class="MethodStepper">
<h4 class="step-title">Step 2</h4>
In a large bowl, mix together the all-purpose flour, cornstarch, baking powder, and salt. Whisk in the ice-cold water until the batter is smooth. The batter should be thin enough to coat the back of a spoon but not too runny. </li>
<li class="MethodStepper">
<h4 class="step-title">Step 3</h4>
Heat the oil in a deep fryer or a deep pan to 180°C (356°F). While the oil is heating, dip the lobster pieces into the batter, ensuring each piece is well coated. </li>
<li class="MethodStepper">
<h4 class="step-title">Step 4</h4>
Once the oil has reached the right temperature, carefully lower the battered lobster pieces into the oil. Do not overcrowd the pan; fry in batches if necessary. Fry for 3-4 minutes or until the tempura is golden and crispy. </li>
<li class="MethodStepper">
<h4 class="step-title">Step 5</h4>
Remove the lobster tempura from the oil using a slotted spoon and drain on paper towels to remove excess oil. Serve immediately with lemon wedges and your choice of dipping sauce on the side. Enjoy your crispy, succulent Lobster Tempura while it's hot! </li>
</ol>
Guilty Chef FAQ for
Nobu
Lobster Tempura Recipe
What ingredients are used in Lobster Tempura from Nobu?
The main ingredients are lobster tails, all-purpose flour, cornstarch, baking powder, salt, ice-cold water, and oil for frying. It's served with lemon wedges and an optional dipping sauce.
How to cook Lobster Tempura from Nobu at home?
Learn how to cook Lobster Tempura from Nobu by firstly preparing and cutting the lobster. Make a batter from flour, cornstarch, baking powder, salt, and water. Dip the lobster in the batter, fry until golden and serve immediately.
What type of lobster is recommended for the Lobster Tempura recipe from Nobu?
Fresh lobster tails are typically used for this recipe. Aim for tails that are approximately 150g each for the best result.
What oil is best for frying Lobster Tempura from Nobu?
Neutral oils with high smoke points, like vegetable or canola oil, are preferred for frying Lobster Tempura as they don't mask the dish's flavour.
Is Lobster Tempura from Nobu considered a healthy dish?
While Lobster Tempura from Nobu is not loaded with unhealthy ingredients, it is a deep-fried dish and should be consumed in moderation to maintain a balanced diet.
More Recipes from
Nobu
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe aims to replicate the flavour of the dish but may not be an exact match to the proprietary recipe used by the restaurant.
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"cholesterolContent": "60 mg",
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"100g all-purpose flour",
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"240ml ice-cold water",
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"@type": "HowToStep",
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"reviewBody": "This Lobster Tempura recipe is absolute perfection! The tempura was light and crispy and the lobster was cooked to perfection, definitely making this again!",
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"@type": "Review",
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"datePublished": "2024-04-05",
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{
"@type": "Review",
"author": "Juan Delgado",
"datePublished": "2024-04-10",
"reviewBody": "I was skeptical about making lobster at home, but this recipe made it easy and the results were better than expected. The lobster was succulent and tender, and the tempura crust was just right.",
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"datePublished": "2024-04-15",
"reviewBody": "This Lobster Tempura was the hit of our dinner party. The taste was pure luxury, and it was much easier to make than I anticipated.",
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"author": "Ahmed Al-Khalil",
"datePublished": "2024-04-20",
"reviewBody": "Truly five-star quality! This recipe delivered an exceptional blend of flavours and textures. The Lobster Tempura was dreamily light, yet delightfully crispy.",
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"text": "Fresh lobster tails are typically used for this recipe. Aim for tails that are approximately 150g each for the best result."
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