Tempura-fried Lobster and Avocado with Pickled Corn

Lettuce Cups

  • 1 ea. Boston Bibb Lettuce, 16 leaves, washed
  • 12 oz. Lobster Meat, knuckle and claw, cut into 48 pieces
  • 1 ea. Avocado, halved, cored, flesh only, cubed into 32 pieces
  • 1 cup Pickled Corn
  • 1/2 ea. Red Onion, peeled, thinly sliced
  • 1/2 oz. Fresh Ginger, peeled, fine julienne
  • 2 ea. Orange, segments only (Blood Orange preferred)
  • 1 ea. Red Finger Chili, thinly sliced, 2 slices per cup
  • 2 tbsp. Chives, finely minced
  • 2 cups Tempura Batter
  • 1 cup Aji Amarillo Sauce (prepared)

Pickled Corn

  • 1 cup Yellow Corn, husked, kernels only
  • 1/3 cup Vinegar
  • 2/3 cup Sugar
  • 1 cup Water


  1. Place Corn kernels in a small, stainless steel bowl.
  2. In a small sauce pot, add Vinegar, Sugar and Water.
  3. Bring the mixture to a boil.
  4. Pour pickling liquid over Corn. Allow liquid to cool.
  5. Refrigerate for 2-3 hours or overnight before use.

Tempura Batter

  • 1 ea. Egg
  • 1 cup Sparkling Water, iced
  • 1 cup All-purpose flour, sifted


  1. In a medium stainless steel bowl, combine the Egg, Water and Flour.
  2. Whisk thoroughly and refrigerate.
  3. Allow batter to rest for 30 minutes before use.
  4. Adjust consistency with water as needed.

Aji Amarillo Sauce

  • 1-1/2 cup Greek Yogurt
  • 2 tsp. Yuzu Juice
  • 2 tbsp. Aji Amarillo Paste (substitute Sriracha Sauce)
  • Salt, to taste
  1. In a medium stainless steel bowl, add the Yogurt, Yuzu and Aji Amarillo paste.
  2. Mix thoroughly until a smooth mixture is formed. Adjust seasoning with Salt as needed.


  • 1/2 oz. Micro Cilantro
  • 1 oz. Aji Amarillo Sauce (prepared)
  • 1 tsp. Togarashi Spice


  1. Paint a thin layer of Aji Amarillo sauce onto plate.
  2. Top painted plate with Togarashi Spice to accent, reserve to the side.
  3. Pre-heat fryer to 300 degrees.
  4. Coat the Lobster and Avocado with Tempura batter, deep fry until golden brown and crispy.
  5. In a stainless-steel mixing bowl, add the crispy Lobster and Avocado, Corn, Onions, Ginger, Chilis, Chives and prepared Aji Amarillo sauce. Mix until coated well.
  6. Divide mixture evenly into 16 Lettuce cups. Top each cup with 1 Orange segment.
  7. Garnish filled cups with Micro Cilantro.
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