Tempura Avocado with Lobster


3 4 pound lobster in pieces

4 Avocado, large
3/4 cup Bok choy
1 tbsp Garlic
3 tbsp Ginger
1/2 cup Green onions
1 cup Napa cabbage
1/2 Purple onion
1/2 Red bell pepper

3 tbsp Soy sauce
Baking & Spices
1/2 tsp Black pepper
2 tbsp Black sesame seeds
1/2 tsp Salt
2 cups Tempura batter
Oils & Vinegars
4 cups Rice bran oil or canola oil
1/2 tsp Sesame oil
Beer, Wine & Liquor
4 tbsp Mirin or white wine

1/2 cup Sweet chilisauce mai ploy



In a medium saute pan heat 3 tablespoons oil. Add the red onion, ginger, and garlic and saute for 3 minutes. Then add the lobster, cook for 2 minutes, and then add the bok choy, cabbage, bell peppers. Cook for another 5 minutes to wilt.

Deglaze with mirin. Toss in sesame oil, soy sauce, black pepper, salt and green onions.
Let mixture cool in a bowl.
Preheat Dutch oven with oil to 350 degrees F. Mix tempura batter with ice cold water.
Hollow out 2 tablespoons of avocado from center, add 1/8th of cooled shrimp mixture to cavity of avocado, mixture should sit in avocado securely with only 1/2 to 1/4 of mixture standing out of avocado.
Firmly press the mixture into the avocado. Holding the avocado with lobster mixture, dip entire unit into batter and gently lower into the oil. Cook for 2 to 3 minutes or until golden brown. When cooked, remove and let drain on paper towels, serve hot.
Drizzle with sweet chili sauce, and sprinkle with black sesame seeds.