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1
Special equipment: 8 long bamboo skewers
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2
Heat the oil until a deep-fry thermometer reaches 350 degrees F.
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3
Remove the tail section from the lobster by grabbing and twisting off.
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4
Use a large chef knife to cut the lobster tail in half lengthwise.
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5
Use your thumbs to separate the lobster meat from the shell and cut into four equal chunks per half.
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6
Repeat for the remaining lobsters.
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7
Sprinkle salt and pepper on the chunks and set aside.
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8
Take the individual chunks of lobster, dip in the tempura and then gently place in the preheated oil.
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9
Cook for 3 minutes to 3 minutes 30 seconds.
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10
Remove from the oil and place on sheet of paper to absorb any excess oil, and season with salt and pepper.
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11
Take 2 pieces of lobster and skewer them on the tip of a bamboo skewer.
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12
Repeat for the remaining pieces of lobster and skewers
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13
Take a head and tail pieces of the lobster, and deep fry using caution, since air bubbles will pop.
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14
Place the head at the end of a serving plate, then place the skewers in middle of plate.
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15
Place the tail sections at end of plate opposite the head.
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16
Sprinkle with a squeeze of lime and serve with your favorite sauces.
