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Serves 2 | Prep time: 10 Minutes | Cook Time: 10 Minutes


4 Bay Lobster tails
Tempura flour
Oil – for deep frying
Tempura dipping sauce – tentsuyu


  1. Start by prepping the lobster meat – cut the tails into small bite-sized pieces.
  2. Pre-heat the oil to 180c
  3. Make the batter as per the instructions
  4. Coat, then fry the lobster meat, then once golden and crispy drain on a wire rack.
  5. Serve hot with a wedge of lemon and accompanied by the tempura dipping sauce.

-When coating and frying the lobster meat, use a fork or a pair of chopsticks as this will reduce the amount of contact with the batter, resulting in an even coating.
– When transferring the tempura to the oil, if you gently wave the battered lobster at the surface of the oil for a moment, it will create a barrier that will prevent the tempura from sticking to the bottom of the pot/deep fryer etc.