1. Dice and Marinate your Red Onions in Lemon Juice for at least 4 Hours. 2. seperate the yellow an white of the egg,then press trough a potatoe ricer. 3.chop the chives as fine as you can. 4.prepare a tray lined with parchment paper. 5.section all the ingredients for your breading on the tray.
1.straghten the tail of a 500gr big lobster with the help of a spoon and boil for 8 Minutes. 2.cool on ice,peel and prepare skewers with equal thicknes.
Breading: 2 Hard Boiled Eggs 1 bunch of chives 1 red onion 1 lemon 20 gr tobiko caviar red
Dressing: 6.prepare your tempura batter 7.combine the japanese mayonaise,chipolte chilli and yuzu.
50ml japanese mayonaise 1 Tsp Chipolte Chilli Powder 1 splash of Yuzu Juice
8.deep fry your lobster tails in the Batter till golden brown.
9.let your tails drip off the excess fat,and start painting the mayonaise onto them 10. Combine Gently all your Bradings ingredients and bread the Tails. 11.Serve Immediately
200 Gr Flour 100 Gr Corn Starch 1/2 Tsp BakinG Bowder Salt Sugar
Deep Fry Fat: 1 Liter Rice Bran Oil a approx 180 Celsius