How to Fry Lobster Tails Tempura Style

tempura lobster sweet and sour sauce

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These lobster tails are seriously delicious. They are coated in a tempura batter for a nice crunch and are served with a homemade sweet ‘n sour sauce for perfect harmony. You are going to love the rich seafood flavors in this dish.


  • 8 shelled lobster tails
  • 2 cups (500ml) very cold water
  • 2 eggs
  • 2 cups (270g) sifted all-purpose flour
  • Salt and black pepper, to taste
  • Oil, for deep-frying

For the Sweet ‘n Sour Sauce:

  • 2 tablespoons ketchup
  • ½ cup (100g) brown sugar
  • ¼ cup (40g) cornstarch mixed with 4 tablespoons water
  • ⅓ cup (85ml) rice vinegar
  • 2 teaspoons soy sauce


  1. Break the eggs into a bowl and beat them.
  2. Add the water, then add the flour and mix lightly.
  3. Do not over-mix the tempura batter. It is perfectly okay to leave it a bit lumpy – this actually gives the best tempura texture.
  4. Sprinkle salt and black pepper over the lobster tails and then coat them in the batter.
  5. Deep-fry them at 350 degrees F (180 degrees C) for 2 minutes or until golden brown.
  6. Drain on paper towels.
  7. Put the vinegar, sugar, soy sauce, and ketchup in a pan and bring the mixture to a boil.
  8. Combine the cornstarch and water, and then add this to the pan, stirring to thicken.
  9. Serve the sweet ‘n sour sauce with the lobster tail tempura.
  10. If you prefer the sauce chilled then make it first instead of last.


  • Lobster tail recipes like this one are great to make as an indulgent snack for the family, or even for an event such as a dinner party. No one can fail to be impressed with this gourmet recipe.

Keywords: tempura lobster tails, japanese lobster tail recipe