Lobster & Vegetable Tempura

Lobster and vegetable tempura is a popular dish found in many restaurants in the USA, especially in Japanese-American cuisine. It consists of lightly battered and deep-fried lobster and vegetables, typically served with a dipping sauce.

The lobster used in this dish is usually the tail meat, which is removed from the shell and cut into bite-sized pieces. It's then battered with a light tempura batter made from flour, water, and sometimes eggs, and fried until golden brown and crispy.

The vegetables used in lobster and vegetable tempura can vary depending on the restaurant, but common choices include carrots, zucchini, bell peppers, and onions. They're also battered and fried in the same way as the lobster.

To make the dish, the lobster and vegetables are typically deep-fried in a light oil, such as vegetable oil or canola oil, until they're golden brown and crispy. They're then removed from the oil and placed on a paper towel-lined plate to drain any excess oil.

Lobster and vegetable tempura is often served with a dipping sauce made from ingredients like soy sauce, sake, mirin, and sugar. The sauce is usually sweet and savory, and pairs well with the crispy tempura.

If you're interested in trying lobster and vegetable tempura, you can find it on the menu at many Japanese restaurants in the USA. It's a popular dish that's perfect for a special occasion or a treat. Just be prepared for a higher price tag, as lobster is generally more expensive than other seafood.

I hope that helps! Have you tried lobster and vegetable tempura before?