LKG Lobster Lollipops

1. 1

   Special equipment: 8 long bamboo skewers

2. 2

   Heat the oil until a deep-fry thermometer reaches 350 degrees F.

3. 3

   Remove the tail section from the lobster by grabbing and twisting off.

4. 4

   Use a large chef knife to cut the lobster tail in half lengthwise.

5. 5

   Use your thumbs to separate the lobster meat from the shell and cut into four equal chunks per half.

6. 6

   Repeat for the remaining lobsters.

7. 7

   Sprinkle salt and pepper on the chunks and set aside.

8. 8

   Take the individual chunks of lobster, dip in the tempura and then gently place in the preheated oil.

9. 9

   Cook for 3 minutes to 3 minutes 30 seconds.

10. 10

    Remove from the oil and place on sheet of paper to absorb any excess oil, and season with salt and pepper.

11. 11

    Take 2 pieces of lobster and skewer them on the tip of a bamboo skewer.

12. 12

    Repeat for the remaining pieces of lobster and skewers

13. 13

    Take a head and tail pieces of the lobster, and deep fry using caution, since air bubbles will pop.

14. 14

    Place the head at the end of a serving plate, then place the skewers in middle of plate.

15. 15

    Place the tail sections at end of plate opposite the head.

16. 16

    Sprinkle with a squeeze of lime and serve with your favorite sauces.

* Per serving · 4 servings · Values may vary.