Lobster Corn Dogs Recipes

LOBSTER DOGS

Steps:

• Preheat oven to 325 degrees F.
• Boil 1 1/4 pounds of the lobster meat in well salted water until just cooked through. Drain, chill, and dice into 1/4 to 1/2-inch pieces and toss in a large bowl with the chopped scallions. Set aside.
• In food processor, puree remaining 12 ounces raw lobster meat until smooth. Season with the salt, pepper, coriander and seafood seasoning. Add the egg and process until combined. Scrape edges of bowl down toward blade and slowly add the cream with the machine running until fully incorporated. Fold the mousse mixture into the chilled lobster meat and scallion mixture. Place the mixture in piping bag with no tip. Pipe out 1/2-inch wide strips onto a lightly oiled waxed paper lined baking sheet. Bake until set and cooked through, about 7 minutes. Remove from the oven, let cool slightly and then refrigerate until thoroughly chilled. Turn the oven down to its lowest setting, about 200 degrees F.
• Once chilled, cut the strips into 2-inch pieces (or length of split hotdog roll) and place in a hotdog roll. Wrap each assembled lobster dog in wet cheesecloth and then double wrap with plastic wrap. Reheat until just warmed through, about 10 minutes. Serve with mustard and wasabi tobiko.

LOBSTER CORN DOG WITH TAMARIND KETCHUP

Steps:

• Preheat 6 cups vegetable oil to 350 degrees. Whisk together corn meal, sugar, eggs, and milk, set aside. Remove the lobster tail from the shell and skewer the lobster meat through the center from the bottom of the tail to the top. Dip the lobster in the batter and deep-fry until golden brown and crisp, about 4 minutes. Serve with Tamarind Ketchup.
• In a large saute pan over medium-high heat, cook all ingredients until tender. Transfer the mixture to the jar of a blender and puree until smooth. Pour the ketchup through a fine sieve into a medium bowl. Season to taste with salt and pepper.

LOBSTER CORN DOGS WITH SPICY MUSTARD SAUCE

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.