Special delivery: Sign up for the free Marlin email newsletter. Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – plus access to the digital edition and archives.
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
- Prepare aioli and ponzu in separate bowls and reserve.
- Whisk together tempura ingredients in a medium bowl.
- 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.
- Serve immediately with dipping sauces.
Sponsored by Tito’s Handmade Vodka and Cheney Brothers Inc.
