Lobster Corndog

Simple and delectable, Lobster Corndogs are going to be the most desired item at your picnic. Chef Brandon brings life back and some spice to an old favorite. But lobster, really? Really! This recipe is refreshing and uses a tempura batter, so the entrée is light and crispy.  The batter is so perfect because we use club soda. It sounds strange but the carbonation helps aerate the batter and most importantly allows the lobster to fully cook. Club soda got it. But if you’re not sold on lobster, try steak. However, we highly suggest you give this whole recipe a try.

It’s not your average corndog, it’s a lobster corndog; let’s get started. 

Ingredients

Lobster Corndogs

2                     Lobster Tails

8                     corndog sticks or wooden skewers

Vegetable oil, enough to fill a skillet 2 inches deep

Tempura Batter

1 2/3 Cup     Flour

1 1/2 Cup    Cornstarch

2 Cup             Club Soda

Salt and pepper to taste

Creamy Thai Chili Sauce

1/3 Cup        Mayonnaise

1/3 Cup        Sweet Thai Chili Sauce

2 Tbsp           Sriracha Sauce

1 tsp              Lemon Juice

Preparation

1. Remove the Lobster meat from the shells. Using a sharp and strong pair of scissors, cut the shell down the middle until you get to the fan of the tail. Spread the shell apart and pull out the meat.  Cut each lobster tail in half lengthwise. Put each piece on a corndog stick or wooden skewer. Side tip. If you are used to soaking your skewers for grilling, you do not want to do that here because the fryer or pan of oil will latch on to that moisture making a big mess.
2. If not using a deep fryer, put enough oil in a skillet to fill 2 inches deep. Set the skillet over medium heat.
3. While the oil heats up mix the lobster dog tempura batter, mix the flour, corn starch, club soda and salt & pepper. Transfer to tall glass or jar. Dip lobster skewers in the batter so that it is fully coated all the way to where the skewer is inserted.
4. Carefully add the lobster dogs to the hot oil and fry for 3-4 minutes, turning occasionally, until golden brown on all sides.
5. Remove and place on a paper towel lined plate and let cool slightly while mixing the sauce.
6. Mix mayonnaise, sweet chili sauce, sriracha, and lemon juice together till blended, and serve alongside the lobster corndogs.

Add some green onion and tuxedo seeds for color and there you have it! You have a new favorite, don’t you? Share your photos by using #FourWindsCasino or emailing photos to social@fourwindscasino.com. Tune in to more Cooking Creations on our Instagram and Facebook accounts for step-by-step videos.