Lobster Corn Dogs

Name: Lobster Corn Dogs
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 2 teaspoons baking powder; 1 teaspoon baking soda; 710 milliliters buttermilk; 1 teaspoons cayenne; 454 grams creamed corn; 473 milliliters all-purpose flour; 4 servings Chopped fresh chives; 4 servings Chopped fresh parsley; 1 teaspoon minced garlic; 1 Tbsp honey; 59 milliliters fresh lemon juice; 2 Zest from lemons; 4 lobster tails, still in shell; 473 milliliters mayonnaise; 158 milliliters grated onion; 4 servings Paprika; 4 servings Salt; 1 Tbsp minced shallot; 4 servings Vegetable oil, for frying; 473 milliliters yellow cornmeal

Lobster Corn Dogs could be just the pescatarian recipe you've been looking for. This hor d'oeuvre has 1605 calories, 35g of protein, and 99g of fat per serving. This recipe serves 4. This recipe covers 45% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires baking powder, cornmeal, buttermilk, and cayenne. From preparation to the plate, this recipe takes roughly 40 minutes. This recipe is typical of American cuisine.

Instructions

Watch how to make this recipe.

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.

Ingredients you will need

Lobster Tails

Lobster

Water

Corn

Hot Dogs

Equipment you will use

Pot

Skewers

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.

Ingredients you will need

Water

Pasta Shells

Meat

Equipment you will use

Skewers

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.

Ingredients you will need

Baking Soda

Creamed Corn

Buttermilk

Cornmeal

Ground Cayenne Pepper

Onion

All Purpose Flour

Honey

Salt

Equipment you will use

Bowl

Add the wet mixture to the dry mixture and mix with a whisk. There will be lumps when done.

Equipment you will use

Whisk

Pour the batter in a container.

Preheat the oil in a deep-fryer to 365 degrees F.

Ingredients you will need

Cooking Oil

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.

Ingredients you will need

Dip

Equipment you will use

Skewers

Remove and let rest on paper towels for 2 minutes to cool so the aioli doesn't melt off.

Ingredients you will need

Aioli

Equipment you will use

Paper Towels

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.

Ingredients you will need

Lemon Juice

Lemon Zest

Mayonnaise

Shallot

Garlic

Aioli

Equipment you will use

Blender

Bowl

Drizzle the lemon aioli onto the lobster corndogs, and garnish with paprika, chopped chives and parsley. Enjoy!

Ingredients you will need

Lobster

Paprika

Parsley

Chives

Aioli

Lemon

Equipment

Recommended wine: Sparkling Wine, Sparkling Rose

Sparkling Wine and Sparkling rosé are my top picks for Corn Dog. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Nomine Renard Brut with a 5 out of 5 star rating seems like a good match. It costs about 50 dollars per bottle.

Nomine Renard Brut

Citrus notes, white peach and butter biscuits, fresh and rich mouth, fruity and crispy with a mineral finish.Blend: 40% Chardonnay, 30% Pinot Noir, 30% Pinot Meunier