Prepare to Be Amazed by the Ultimate 4th of July Delight: Antonia Lofaso's Irresistible Crispy Tempura Lobster Roll Recipe!

Antonia Lofaso Broadimage/Shutterstock

Chef Antonia Lofaso's version of the classic American lobster roll is the ideal choice for your upcoming summer barbeque. According to the 46-year-old Food Network star, this crispy seafood sandwich holds a special place in her heart and is her ultimate favorite Fourth of July sandwich. She adds an Asian-inspired twist to the dish, which makes it even more unique and delicious.

Lofaso enhances the taste of the traditional New England staple by using a tempura batter and sriracha aioli sauce. To add a delightful texture to the tender protein, Chinese cabbage is also included in the sandwich. The chef, known for hosting Food Network's Beachside Brawl, began her career as a manager at Diddy's restaurant Justin. She has since competed on popular cooking competition shows such as Top Chef, Chopped, and Cutthroat Kitchen. Currently, she co-owns and serves as the executive chef at several renowned Los Angeles restaurants, including Black Market Liquor Bar, DAMA, and Scopa Italian Roots.

Keep scrolling to get Lofaso’s lobster roll recipe:

Tempura Lobster Roll

Serves 4

Ingredients

For the Sriracha Aioli:

1 cup mayo

¼ cup sriracha

2 tbsp ponzu

1 oz sesame oil

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

2 tbsp rice wine vinegar

Salt and pepper, to taste

2 Maine lobster tails, cut in half and shell removed

2 cups frying oil

1 box tempura batter (follow package instructions)

1 cup sriracha aioli

1 lemon, cut into 4 wedges

Instructions

For the Sriracha Aioli:

1. Mix all the ingredients together and set aside.

For the Lobster Roll

1. Place a medium sauté pan (10-inch) on medium heat with the butter. When butter is melted add a brioche bun and toast one at a time on all sides.

2. Add the cabbage, cilantro, celery leaf, chili, rice wine vinegar, salt and pepper to a medium bowl, mix thoroughly and set aside.

3. Preheat the frying oil in a 6-quart pot to 350 degrees.

To assemble the dish, make a lengthwise cut in the center of the bun to create an opening. Spread a generous amount of sriracha aioli on both sides of the bun. Next, carefully place a tempura fried lobster tail inside the bun. Add a layer of fresh cabbage on top for added crunch and flavor. Serve the lobster roll with a refreshing lemon wedge on the side.