While the lobster is hot-holding, tempura fry the ramps or scallions in 350° canola oil by dipping the white part into the tempura batter and by holding the green part while the white battered side is dipped in the oil for 10 seconds. After 10 seconds, you can let go of it and let it continue to crisp in the oil. When battered section turns golden brown, remove it from the oil and season it with a little salt and pepper. Be sure to have in a larger sized pot for safety sake and use a thermometer to ensure accurate temperatures. Reserve on a piece of paper towel.