Recipe courtesy of Latin House
Save Recipe Print
Total:
45 min
Active:
45 min
Yield:
6 to 8 servings
Level:
Intermediate
Total:
45 min
Active:
45 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Special equipment: 8 long bamboo skewers

Heat the oil in a deep fryer or Dutch oven to 350 degrees F.

Remove the tail section from the lobster by grabbing and twisting off. Use a large chef knife to cut the lobster tail in half lengthwise. Use your thumbs to separate the lobster meat from the shell and cut each half into four equal chunks. Repeat for the remaining lobsters. Sprinkle with salt and pepper.

Dip the lobster chunks in the tempura batter and gently place in the oil. Cook for 3 minutes to 3 minutes 30 seconds. Transfer to a paper towel-lined plate and season with salt and pepper. Skewer 2 pieces of lobster on each bamboo skewer.

Take a head and the tail pieces of a lobster and deep fry them using caution since air bubbles will pop.

Place the head at one end of a serving plate and the tail pieces at the other. Place the skewers in middle of the plate. Sprinkle with a squeeze of lime and serve with your favorite sauces.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

More Food Network

Whole Lemon Bars 01:36

This lazy cook's version of a lemon bar is simple and delicious.

IDEAS YOU'LL LOVE

Lollipops

Recipe courtesy of Food Network

Lollipops

Recipe courtesy of Joan Kearney

Lollipops

Recipe courtesy of Food Network

Meringue Lollipops

Recipe courtesy of Food Network Kitchen

Lamb Lollipops

Lamb Lollipops

Recipe courtesy of TWO urban licks

Cherry Lollipops

Recipe courtesy of Sandra Lee

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.