Hot, crispy lobster tempura wrapped in cool rice and seaweed—this roll brings texture and balance in every bite.

4. Dip the lobster tails into the tempura batter and gently place into the oil. Cook for 3 to 4 minutes until golden brown. Remove from the oil onto a paper towel and season with salt.

Japanese Lobster and Vegetable Tempura With Jalapeño Garlic Ponzu and Pickled Ginger Aioli Celery City Creative Special delivery: Sign up for the free Marlin email newsletter. Subscribe to Marlin ...

For the Lobster Roll: 4 tbsp butter 4 small brioche rolls (approximately 4 inches) 1 head Napa/Chinese cabbage, thinly sliced 1 bunch cilantro, chopped ½ cup celery leaf 1 Fresno chili, thinly sliced ...