While on a recent visit with family we decided to order sushi from one of their favorite spots in town. One of the dishes the place is known for is their tempura lobster – a whole lobster tail battered in tempura and fried to perfection. That crispy, flaky piece of heaven, along with my love of a tender juicy steak, is the inspiration for my latest creation.
If you’ve never made fresh rolls before the idea might seem a little daunting but they are surprisingly easy to make. Rice paper is very easy to work with.
Steak and Tempura Lobster Fresh Rolls
- 3/4 cup rice wine vinegar
- 3 tbsp soy sauce
- 3 tbsp sugar
- 2 tsp grated ginger
- 2 tbsp olive oil
- 1 tsp sesame seeds
- 2 small tenderloins (approximately 4 ounces each)
- 2 lobster tails
- 1 cup of tempura mix
- 1/2 – 3/4 cup of ice cold water
- Oil for deep frying
- 4 large rice papers
- 1/2 mango sliced into thin strips
- 1 cup fresh sprouts (Use whatever sprouts you can buy fresh. I used alfalfa sprouts)
- 4 large leaves of fresh basil
Combine the rice wine vinegar, soy sauce, sugar and ginger in a small bowl. Mix until the sugar is dissolved. Set half of the mixture aside for your dipping sauce. To the other half add the olive oil and sesame seeds. Pour onto your steak and marinade for 1/2 hour.
Grill or broil the steak to your preferred doneness. Let cool and cut into thin strips.
Fill a large pot with water and bring to a boil. Add the lobster tails and boil until cooked (10-12 minutes). Let the lobster cool and then remove from the shells, dividing each tail into two pieces (so you have four pieces of lobster total).
Bring the oil in your deep fryer to temperature. You will want the highest temperature your fryer will allow. You can also do this in a large wok if you prefer.
Just before you are ready to fry your lobster mix your tempura batter. Use the directions on the box – which is typically 1 cup of tempura mix and 1/2 to 3/4 cup of cold water. Stir with a fork until just mixed. Do not over mix. Coat your pieces of lobster well with the tempura batter. Cook two pieces at a time (depending on the size of your fryer). Fry approximately 2 minutes on each side until they are crispy and golden.
To assemble the rolls:
Fill a large bowl with very warm (not hot) water. Submerge one rice paper into the water for 5 seconds. Remove and set on a tray or counter for 30 seconds until the paper is soft and pliable. Working on one end of the paper start to add your fillings. Leave about 1 inch on one end and on each side. Start with one basil leaf, add 1/4 of each of the other ingredients in this order – sprouts, mango, steak and top with the lobster. Fold in the sides of the paper over the filling. Roll from the bottom to encase the filling.