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August 28, 2001

Although officially with us well into September, most of us bid farewell to 
summer with a celebratory close, the Labor Day picnic/party/BBQ/cookout.
Here's a festive appetizer with which you will woo and win the hearts and
tummies of all lobster lovers. Although this recipe is a bit labor-intensive,
what with the frying, it is well worth the effort. 
Imagine opening your picnic basket and bringing forth these tender yet crisp
and flavorful morsels of heaven, accompanied by a tangy Dijon sauce that will
get your tastebuds tapdancing. And, although the proportions given here will
generously tantalize six eager eaters, this recipe is easily doubled or tripled 
for large and ravenous hordes.



Spicy Lobtail Bits

5 raw lobster tails, cut into eighths  
8 oz. (1 cup) warm beer
1/2 cup cornstarch
1/2 cup flour
salt and pepper to taste

Place flour and cornstarch in a bowl. Add beer and mix well until all
ingredients are combined. Season with salt and pepper. Let mixture rest
for one hour.

Dip raw lobster tail pieces into tempura batter. Deep-fry at 340 degrees F
until golden brown (approximately 1 1/2 to 2 minutes). 
Serve with: 

Piquant Dijon Dipping Sauce

1 cup prepared Dijon mustard
1 TBSP. dry mustard
1 tsp. white wine
1/2 tsp. creamy horseradish

Mix all ingredients well and chill for one hour before serving.


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