Lobster Bacon Tempura Appetizer

Apr 12th, 2013 | By | Category: blog, cook something, fish and seafood
Lobster Bacon Tempura Appetizer

Lobster Bacon Tempura Appetizer

Ryan Snedegar is The Baconator to those in the Austin, Texas food blogger community. Known for his frequent forays into DIY bacon making, it makes sense that much of his kitchen creativity would include the meaty, smokey pork product as an ingredient.


  • 1 cold water lobster tail (from the fish counter)
  • 1 strip of thick-cut bacon
  • 1 package of tempura mix, or make your own
  • 4oz fontina val d’aosta shredded
  • 3-4 hatch chiles
  • lemon zest
  • salt/pepper
  • veggie oil


  1. Pre-heat oil to tempura batter’s recommended temp, 350-360 f usually.
  2. Roast peppers with your preferred method, and remove the skins.
  3. Cook the bacon about 1/2 way, to the point where the colors have started to become pink.
  4. Remove the lobster meat from the shell. Slice into 1/4″ chunks.
  5. Dice bacon into bite-sized pieces.
  6. Dice peppers.
  7. Zest 1/4 tsp. lemon.
  8. Mix lobster, bacon, chiles, zest, and cheese together. This should be a chunky, but just sticky mix. You want an even distribution of the components.
  9. Mix up tempura according to instructions. I made a 1/2 recipe and still had a lot leftover.
  10. Oil should be up to temperature at this point. Once it is, you can start making 1″ sized balls of the lobster mixture.
  11. Compress gently with your hand, and they should stick together enough to dip in the tempura batter.
  12. Place into oil carefully, and after 3-4 minutes once the tempura has turned golden brown, remove.
  13. Let it rest on paper towels to help remove excess oil. Remove any tempura bits from the oil before moving on to the next batch.

Serve within 5 minutes for best effect.

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