Champagne Lobster Tempura

By Mike Sonier

Mike teaches how to cook with Veuve Clicquot for the perfect dishes that you can recreate in the comfort of your own home. Dicover the recipe!

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All you’ll need


Pickled Cabbage:

  • ¼ Head Cabbage
  • 1 Cup Apple Cider Vinegar
  • 1 Cup Filtered Water
  • 1 tbsp sugar
  • 1 Tsp Sea Salt
  • ½ Tsp Chilli Flakes


  • 4 Lobster Tails (fresh or frozen)

Tempura batter:

  • 3 Cups Grapeseed Oil
  • 1 cup of “00” flour
  • 1.5 Tbl of Canadian Seas
  • 1 cup of Veuve Clicquot Yellow Label

Crème fraîche:

  • ¾ cup Crème fraîche
  • 1 ½ Tsp of lemon zest
  • 2 Tsp of finely diced chives
  • 1 Tsp of finely diced fresh dill
  • 1.5 Tbsp of Lemon juice
  • Salt & Pepper to taste


  • Maple Leaf (optional)
  • Fresh Dill


  1. Start by pickling the cabbage, shaving the cabbage and then bringing vinegar, sugar, salt and chilli flakes to a boil in a small saucepanOnce your liquid is hot, pour over shaved cabbage in a metal bowl or mason jar and set aside for at least 1 hour to cool - this can be done a day or so ahead of time.
  2. Lightly whisk Crème fraîche, lemon juice, lemon zest, chives and dill and place in the fridge.
  3. To remove the meat from the shell, cut the top of the lobster tail shell lengthwise without cutting into the meatThen pat dry and slice lengthwise in two or three pieces depending on size.
  4. Heat your frying oil between 345F - 390F
  5. Mix Canadian Seas seasoning and flour in a medium bowl and whiskOnce dry ingredients are well mixed, add Veuve Clicquot Yellow Label and whisk until smooth.
  6. Gently coat pieces of lobster tail in tempura batter with a fork.
  7. Place a paper towel on a plate to set lobster tempura once cooked.
  8. Once oil comes to temperature, pierce the top of the lobster with a fork and slowly drop it into the oil so it doesn’t stick to the bottom of the pan.
  9. Let the tempura cook until it’s golden brown, approximately 4 minutes.
  10. Once the tempura is cooked, set aside on a paper towel for a minute or two while plating.
  11. Lastly, place Crème fraîche, pickled cabbage, lobster and a bit of fresh dill on a plate and enjoy!
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Discover Mike Sonier

Mike Sonier is a Canadian chef and creator of the unique spice company and catering business, Ethical Table. While his first inspiration with cooking came from his grandmother, Mike gets his spark for cooking from being in the outdoors, as he believes food is supposed to come from the heart, it is something that we can do with our hands and is about coming back to the basics. His goal with cooking is “to inspire others to slow down in their lives and not live so fast.” Not afraid to take risks, Mike is always on a quest to develop his outdoor cooking skills creating magic.

Mike Sonier veuveclicqut
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