Ingredients
Scale
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- 2 lobster tails, meat removed from shell, cut into 3–4 pieces each
- 1 cup flour
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- 1 tablespoon cornstarch
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- 1 1/2 cups seltzer water or soda water, cold
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- Kosher salt
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- High smoke point oil for frying, such as sunflower oil, vegetable oil, or avocado oil
Instructions
- Make your batter. Add the dry ingredients to a large bowl and mix. Using chopsticks to stir, pour in the cold seltzer water. Do not overmix! The batter should still be lumpy.
- Keep the batter chilled by placing the bowl into a larger bowl of ice.
- Add about 2″ of neutral oil with a high smoke point to a large Dutch oven or deep cast iron skillet and heat it to 350 degrees over medium heat.
- Dip 1-2 pieces of the lobster pieces into the cold batter. Carefully lower the battered lobster into the hot oil. Do not over crowd the skillet as it will drop the temperature of the oil.
- Allow the first side of the lobster for fry for 2 minutes before carefully flipping.
- Allow the second side to fry for another 2-3 minutes until golden brown and puffy.
- Remove from the hot oil and place on a cooling rack lined with paper towel. Sprinkle kosher salt or flaky sea salt over the top.
- Repeat with remaining lobster pieces.
- Garnish with citrus zest if desired. Serve with your favorite dipping sauce.
Notes
- This same batter can be used for other types of seafood such as shrimp and scallops as well as your favorite vegetables.
- Prep Time: 15
- Cook Time: 10
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese