Crispy Lobster Tempura Tacos Recipe
Marinated cucumber-jicama salad & cilantro remoulade on blue corn tortillas, garlic truffle fries & house vegetables
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Ingredients
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Taco Filling
Cucumber-Jicama Salad
Cilantro Remoulade
Garlic Truffle Fries
House Vegetables
Method
Preparation
Prepare the Lobster
Boil the lobster meat until cooked, then chop it into bite-sized pieces.
Make Tempura Batter
In a bowl, mix the tempura batter with ice water until just combined. Do not overmix.
Make Cilantro Remoulade
In a bowl, mix mayonnaise, chopped cilantro, minced garlic, lemon juice, and salt until smooth.
Cooking
Fry the Lobster
Dip the lobster pieces into the tempura batter and deep-fry them in hot oil until golden and crispy. Drain on paper towels.
Prepare Garlic Truffle Fries
Toss the cut potatoes with olive oil, minced garlic, and salt. Bake or fry until golden and crispy. Drizzle with truffle oil before serving.
Cook House Vegetables
Sauté mixed vegetables in olive oil and season with salt until tender.
