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Let me say that again, CRISPY – LOBSTER – WRAPS. Does that not sound yum to you? One of my all-time favourite dishes that will certainly put on a smile on your guests’ faces.

I think these are best for a summers lunch as an alfresco lunch with some other salads to serve and maybe a cheeky glass of Prosecco or two.

The hard part of this dish is preparing and cooking the lobsters, once you’ve done that and taken them out of the shells, the cooking and wrapping is fun. Eating them is even more fun.

Here’s the assemble of the crispy lobster wraps above. Try to make sure you griddle your tortillas at the same time as frying the lobster tempura to wrap together and serve hot.

I love making these for guests at work as they are a favourite. And that’s my aim with serving food, to make people happy and ensure they enjoy their experience.

You can buy pre-cooked lobster from a supermarket to save you time and hassle. My cooking motto though is, ‘Fresh is Best’, so always make fresh as you’ll achieve superior quality and taste. Or you can even replace the lobster with king prawns, that will work really well too.

The chilli mayonnaise is easy to make, I just mix mayonnaise with the Lee Kum Kee chilli garlic sauce and lime juice, super simple and tasty.

I have to admit, they are not the healthiest of options yet for a special treat and occasion, they are so worth it. Happy cooking #PopUpChef

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Crispy Lobster Wraps

  • Author: Paul Deehan
  • Prep Time: 30
  • Cook Time: 15
  • Total Time: 45 minutes
  • Yield: 46 1x


Crispy Lobster Wraps says opulence and tastiness. Enjoy these fantastic, crispy and spicy wraps with your family and friends.



2 x 600g lobsters, cooked and prepared.

46 Tortilla wraps

Tempura batter mix

3 tablespoons of cornflour

3 tablespoons of plain flour

salt and pepper

sparkling water

oil for deep frying

Chilli Mayonaise

4 tablespoons of Mayonaise

1 tablespoon of Lee Kum Kee Chilli garlic sauce

0.5 Lime juice


Preparing & cooking the Lobsters

  • Bring a large pan of water to boil.
  • Prepare your Lobsters by killing them quickly through the back head with a sharp knife.
  • Pull away the tails and claws from the body, discard the body or use for lobster stock.
  • Place a thick wooden skewer through the tail.
  • Once the water comes to boil, add the claws for 1 minute, then add the tails for a further 3 minutes.
  • Bring out the lobster and place into iced cold water to stop the cooking.
  • Drain and leave in the fridge to cool fully.
  • Now crack open the lobster from the tail and claws. Take out the inside bone of the claw with fish tweezers. Cut the lobster tails in half lengthways.
  • Place the lobster meat into a container. Save the shell if you wish to make a lobster stock, if not discard.

Chilli mayonnaise

  • Now make the chilli mayonnaise by mixing the Lee Kum Kee chilli garlic sauce, lime juice and mayonnaise, mix well and keep to one side.

Heat up your deep fryer at 180oc and heat your grilled pan for the tortilla. Once the fryer is up to temperature, start the tempura batter below.


  • Heat up a deep fat fryer to 180oc.
  • Mix the cornflour & plain flour, add the sparkling water to a thin cream consistency.
  • Dust your Lobster pieces with plain flour and add a few at a time into the tempura mix.


At the same time, griddle your tortillas, have a board with wooden skewers and your chilli mayonnaise ready.

  • Take each piece of battered lobster and place carefully into your hot fryer.
  • Cook your lobster for 2 minutes until crispy and slightly golden.
  • Spread the chilli mayonnaise over your tortilla.
  • Add the crispy tempura lobster on top.
  • Wrap and place 2 skewers into each one to secure
  • Cut the ends and cut in the middle of the tortilla, serve onto a serving plate.

Definitely a guest crowd pleaser.


Buy pre-cooked lobsters if you find preparing & cooking live lobsters hard. I say sorry every time I prepare and cook one. 

Or you can substitute the lobster for King Prawns, equally as yummy. 

Try not to overcook the lobster tempura when frying as they will go chewy if you cook for too long.

If you don’t have a deep fat fryer, you can place some cooking oil 2-3 inches deep in a heavy-based pan, bring up to heat. Test by getting a drop of batter on a spoon and place into the oil, if it starts to fry, it’s ready to cook. (note: Once at temperature, turn down the heat, not to overheat)

Griddle your tortillas whilst also frying your tempura so you can assemble hot together.

If you wish, you can add crispy lettuce to the wraps for refreshing bite also.

Keywords: Crispy Lobster wraps

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