Norwegian Lobster Tempura

PREPARATION:

• 1

  Ball or cut the melon into chunks and mix with the parsley and the red onion.

• 2

  Blend in the wasabi, the olive oil and the lemon zest. Season with salt and pepper and a little lemon juice.

• 3

  Tempura: Mix the oil, the eggs and the flour in a bowl, then season with salt and pepper.

• 4

  Pour the oil into a frying pan until 1 inch (2.5 cm) deep. Salt and pepper the crayfish, coat in the batter and then fry them in the oil until golden brown.