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.
Recipe courtesy of The Latin House, Miami, FL
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