Lobster and Vegetable Tempura

This Lobster and Vegetable Tempura tastes like an Italian fritto misto got served up by a Japanese restaurant. Light, crispy batter meets marinara and parmesan peppercorn dipping sauces. And you can have this dish in less than an hour with Phillips Seafood’s Lobster Claw & Knuckle!

#lobster #tempura #friedfood #appetizer #recipe

This lobster and veggie tempura is dipping into your feed as a quick and easy anytime appetizer. Tempura batter is simple to make. In one bowl, whisk together egg and vodka. Then stir in sparkling water. In another bowl, mix flour, cornstarch, salt, and pepper. Then stir the two together until well combined. Enter stage right. Phillips lobster claw and knuckle meat. Dredge it in the batter. Then fry for about 60 seconds until the batter is just beginning to show tiny golden spots. Broccoli gets about 2 minutes. Fennel a minute and a half. Sliced cherry peppers a minute. And you got to serve them up with dipping sauces, parmesan, pepperc corn, and marinara. And the best part of this dish, you don’t have to shell the lobster.