LKG Lobster Lollipops
Special equipment: 8 long bamboo skewers
Heat the oil until a deep-fry thermometer reaches 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 into four equal chunks per half. Repeat for the remaining lobsters. Sprinkle salt and pepper on the chunks and set aside.
Take the individual chunks of lobster, dip in the tempura and then gently place in the preheated oil. Cook for 3 minutes to 3 minutes 30 seconds. Remove from the oil and place on sheet of paper to absorb any excess oil, and season with salt and pepper. Take 2 pieces of lobster and skewer them on the tip of a bamboo skewer. Repeat for the remaining pieces of lobster and skewers
Take a head and tail pieces of the lobster, and deep fry using caution, since air bubbles will pop.
Place the head at the end of a serving plate, then place the skewers in middle of plate. Place the tail sections at end of plate opposite the head. Sprinkle with a squeeze of lime and serve with your favorite sauces.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of The Latin House
Recipe courtesy of Bobby Flay