Japanese Lobster and Vegetable Tempura with Jalapeño Garlic Ponzu and Pickled Ginger Aioli Recipe

Experience the crispy textures of Lobster and vegetable tempura with a kick of spice
Japanese Lobster and Vegetable Tempura With Jalapeño Garlic Ponzu and Pickled Ginger Aioli
Japanese Lobster and Vegetable Tempura With Jalapeño Garlic Ponzu and Pickled Ginger Aioli Celery City Creative

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Featuring crispy lobster tails and fresh vegetables in a light tempura batter, served with jalapeño garlic ponzu and pickled ginger aioli. This flavorful dish combines textures and tastes for a memorable culinary experience. Serve with a Tito’s Blossom Swizzle cocktail.

Ingredients | Serves 4-6

  • 2 Crazy Fish lobster tails, cleaned and cut into 8 pieces
  • ½ sweet potato, sliced in ¼-inch rounds
  • 4 large broccoli florets, cleaned and broken into 1-to-2-inch florets
  • 4 oz. fresh green beans, cleaned and whole

For the tempura batter

  • 2 eggs
  • 1½ cups cold club soda
  • ½ cup beer
  • 1½ cups all-purpose flour
  • 1 cup potato starch
  • Pinch kosher salt
  • 16 oz. peanut oil

For the ponzu

  • ½ jalapeño, minced
  • 1 small clove garlic, grated
  • 2 Tbsp. ponzu sauce
  • 2 Tbsp. rice vinegar

For the aioli

  • 1 egg yolk
  • 1 clove garlic, minced
  • 1 Tbsp. pickled ginger, minced
  • 1 tsp. rice vinegar
  • ½ cup extra-virgin olive oil
  • 1 Tbsp. sesame oil
  • Pinch salt

Preparation

  1. Prepare aioli and ponzu in separate bowls and reserve.
  2. Whisk together tempura ingredients in a medium bowl.
  3. In a shallow saucepan, heat oil to 325 degrees. Dip vegetables into ­batter and carefully place in the oil to cook for approximately 3 to 4 minutes per side until golden brown; remove to a platter lined with paper towels, and immediately sprinkle with salt. Repeat the same procedure for the lobster.
  4. Serve immediately with dipping sauces.

Sponsored by Tito’s Handmade Vodka and Cheney Brothers Inc.

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