MMMMM-----------------------TEMPURA BATTER---------------------------- 8 oz Warm beer 1/2 c Cornstarch 1/2 c Flour Salt and white pepper to -tasteMMMMM--------------------SPICY MUSTARD SAUCE------------------------- 1 c Dijon mustard 1 tb Dry mustard 1 ts White wine 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 Mustard Sauce. Yield: 4 servings SPICY MUSTARD SAUCE: Mix all ingredients until smooth. Recipe by: CHEF DU JOURSHOW #DJ9450 - ROBERT WONG
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