Best 2 Lobster Corn Dogs Recipes
Prepare to tantalize your taste buds with a culinary masterpiece that seamlessly blends the luxuriousness of lobster with the comforting familiarity of corn dogs. This delectable dish, presented in two irresistible variations, elevates the classic carnival treat to a gourmet experience.
Savor the "Lobster Corn Dog with Spicy Ranch Dipping Sauce" and embark on a flavor adventure where succulent lobster meat, encased in a crispy cornmeal batter, takes center stage. The accompanying spicy ranch dipping sauce adds a tantalizing kick, creating a symphony of flavors that will leave you craving more.
For those who prefer a touch of elegance, the "Lobster Corn Dog with Lemon-Herb Butter Sauce" offers a refined twist. In this variation, the lobster corn dogs are paired with a luscious lemon-herb butter sauce that bursts with brightness and aromatic herbs. The result is a harmonious balance of flavors that will transport you to a seaside retreat.
Whether you're seeking a playful twist on a classic or an indulgent seafood treat, these lobster corn dogs, with their two distinct dipping sauces, are guaranteed to satisfy your cravings and leave you yearning for more.
LOBSTER CORN DOGS WITH SPICY MUSTARD SAUCE
Categories Food Processor Mustard Appetizer Super Bowl Lobster Shrimp Corn Family Reunion Poker/Game Night Deep-Fry Party Bon Appétit Sugar Conscious Tree Nut Free Soy Free
Yield Makes 12 corn dogs
Number Of Ingredients 27
Steps:
- For sauce:
- Whisk all ingredients in medium bowl to blend. Season to taste with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover and refrigerate.
- For corn dogs:
- Using on/off turns, blend shrimp and coarse salt in processor until coarsely chopped. Add egg, cream, Worcestershire sauce, Cajun seasoning, and hot pepper sauce. Process until smooth. Mix lobster, corn, and green onions in large bowl. Add shrimp puree; fold in until blended.
- Divide mixture into 12 equal portions (scant 1/3 cup each). Using moistened hands, form each into 3x11/2-inch log and place on baking sheet, spacing apart. Insert ice-pop stick into 1 end of each log, pushing through almost to other end. Cover and chill at least 4 hours and up to 6 hours.
- Beer batter:
- Whisk first 4 ingredients in medium bowl. Whisk in beer.
- Add enough oil to heavy large saucepan to reach depth of 3 inches. Attach deep-fry thermometer to side of pan. Heat oil to 350°F. Dip 1 corn dog into batter; turn to coat corn dog plus 1/2 inch of stick. Let float in hot oil. Repeat with 3 more corn dogs. Fry until golden brown and crisp and centers are cooked through, occasionally grasping sticks with tongs to turn carefully, 4 to 5 minutes. Transfer to paper towels to drain. Repeat in 2 more batches with remaining corn dogs and batter. Serve hot with sauce for dipping.
- Available in the spice section of most supermarkets.
LOBSTER CORN DOGS
Steps:
- For the lobster corn dogs: In a large stockpot, bring salted water to a boil, about 1 quart (enough to cover the lobster tails). Skewer the lobster tails to keep them from curling when you put them into the boiling water. Drop the lobster tails in the boiling water and cook for 4 minutes. Remove the tails from the water and immediately drop into ice water. Once chilled, after about 5 minutes, remove from the water, take out the skewers, remove the meat from the shells and set aside.
- Combine the cornmeal, flour, 1 tablespoon salt, baking powder, baking soda and cayenne in a medium bowl. In a separate bowl, combine the buttermilk, creamed corn, onions and honey. Add the wet mixture to the dry mixture and mix with a whisk. There will be lumps when done. Pour the batter in a container.
- Preheat the oil in a deep-fryer to 365 degrees F.
- Put a skewer into each tail and dip into the batter, making sure to coat evenly. Carefully drop into the fryer and cook for 4 to 5 minutes. Remove and let rest on paper towels for 2 minutes to cool so the aioli doesn't melt off.
- For the aioli: In a blender, puree the lemon zest, lemon juice, shallots and garlic. In a bowl, fold puree into mayonnaise and place into a squirt bottle.
- Drizzle the lemon aioli onto the lobster corndogs, and garnish with paprika, chopped chives and parsley. Enjoy!
Tips:
- Use fresh lobster meat. This will give your corn dogs the best flavor.
- Don't overcook the lobster meat. It should be cooked just until it is opaque.
- Use a good quality cornbread mix. This will ensure that your corn dogs are crispy and delicious.
- Don't overcrowd the frying pan. This will prevent the corn dogs from cooking evenly.
- Serve the corn dogs immediately with your favorite dipping sauce.
Conclusion:
Lobster corn dogs are a delicious and unique twist on the classic corn dog. They are perfect for a party or a fun weeknight meal. With a few simple tips, you can make sure that your lobster corn dogs are perfectly cooked and delicious.
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