2 cup Tempura Batter ( store brought, follow package instruction)
Using a sharp knife cut lobster tails lengthwise in half.
Using your fingers remove meat from the shell but leave attached at the very end.
Season with salt and pepper.
Dredge the lobster tail meat in flour then dip into tempura batter; let excess batter drain off – you only want a light coating.
Fry in vegetable oil at 325 degrees for about 5 minutes or until the internal temperature of the lobster reaches 145 degrees.
Baked Macaroni & Cheese
3 oz wt Butter
1 cup Red Pepper Bell Peppers, ¼” dice
1 cup Scallions, ¼” sliced
0.5 cup Flour
3 cup Milk
1.5 tsp Salt
6 oz wt, Shredded Mexican Mix Cheese
6 oz wt Shredded Parmesan
2 pound Cavatappi Pasta, cooked and chilled Roasted Red Pepper Sauce
Melt butter in sauce pot
Add diced red bell peppers and scallions; saute until the vegetable lose their raw appearance.
Add flour and using a whisk combine with butter.
Add milk and bring to a boil; reduce heat and while constantly stirring cook for 2 minutes.
Turn off heat and add both cheeses; stir until cheese is melted.
Add cooked pasta and coat evenly with sauce.
Place into a large heat proof dish and bake at 350 degrees for 20 – 25 minutes
Service
Fried lobster tails (2 halves)
Baked macaroni and cheese
Tomato Sauce, heated – store bought is fine, I would recommend a chunky tomato basil sauce
Pesto
Vegetables – green beans or asparagus make a good choice
Lime, cut in half
Place macaroni and cheese and fried lobster tails next to each other in center of plate.
Using a ladle place the heated tomato sauce around them.
Drizzle some pesto on tomato sauce.
Garnish with lime and vegetables.
Enjoy!
