Indian Ocean Rock Lobster Pty. Ltd.

Tempura Lobster with Dipping Sauce

Tempura Lobster with Dipping Sauce recipe.

Tempura Lobster

Ingredient List:

Ingredients: (Serves 2)

  • 2 fresh green (raw) lobster tails
  • a handful of okra, whole
  • 2 fresh red chillies, whole
  • Optional:  other vegies eg thin slices of sweet potato, baby zucchini

For the tempura batter:

  • 2 egg yolks
  • 350ml iced water
  • 1 teaspoon corn flour
  • 200g SR flour

For the dipping sauce:

  • 12 Tbspn rice wine vinegar
  • 4 Tbspn sugar
  • 2 Tbspn soy sauce
  • 2 tspn grated fresh ginger


  1. Mix the dipping sauce ingredients together in a bowl, stirring to dissolve the sugar, then set aside.
  2. Gently remove lobster meat from the shell, cut in half lengthways, and then cut each half into 3.  This will give sizeable chunks.  Place in a bowl with any juices that come out.
  3. Use a deep fryer as it’s easier to control, or you can use a wok half-filled with oil, safely positioned on the stove with a thermometer.  Heat oil to 170˚C/325˚F.
  4. To make the batter, whisk the egg yolks and iced water together, add the corn flour and SR flour and stir together using chopsticks.  This keeps the batter a bit lumpy, which is what you want.
  5. Add the lobster, chillies, okra and any other vegies you want to the batter.
  6. Once coated with batter, pick up lobster and veg pieces and carefully put them into the very hot oil.  Cook in batches until light golden and crisp on all sides.  Drain on a plate covered with kitchen paper.
  7. Serve with the dipping sauce.  It is enjoyable to eat tempura with chopsticks.

Jamie Oliver

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