DIMILLO'S RESTAURANT'S TEMPURA FRIED LOBSTER TAIL
Chefs Melissa Bouchard and Clifford Picket of DiMillo's Restaurant are getting ready to compete in the Great American Seafood Cookoff. Chefs are asked to create unique dishes with domestic seafood that is native to their home states.
A printable version of Melissa Bouchard's recipe for Tempura Fried Lobster Tail can be found on the 207 Kitchen section of our websites.
For more information on Dimillo's Restaurant click here: DIMILLO'S RESTAURANT
For more information on the Great American Seafood Cookoff click here: GREAT AMERICAN SEAFOOD COOKOFF
Tempura Fried Lobster Tail w/ Blueberry Wasabi Sauce
• 1 cup of rice flour
• 1 tablespoon cornstarch
• Sea Salt
• 1 ½ cups of ice cold soda water
• 4 Lobster tails boiled/steamed for 2 minutes, shocked in ice water and removed from shell
• 1 qt of vegetable oil
Mix all ingredients except for lobster and oil.
In a heavy bottom sauce pan bring oil slowly up to 350 degrees.
For the sauce:
4 cups of Wild Maine Blueberries
¼ cup powdered wasabi
Juice of 2 lemons
¼ cup of apple cider vinegar
¼ cup brown sugar
½ cup of water
Bring all ingredients except wasabi to a boil. Reduce heat simmer for 20 minutes. Blend in a food processor and strain through a sieve. Mix in Wasabi and chill.
Cut lobster tails into 4 pieces. Dip in tempura batter and drop slowly and carefully into hot oil. Cook until golden brown. Transfer onto a paper towel lined sheet pan and lightly salt with sea salt.
Serve with Blueberry Wasabi Dipping Sauce.