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.
2 Lobster Tails
8 corndog sticks or wooden skewers
Vegetable oil, enough to fill a skillet 2 inches deep
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
- 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.
- If not using a deep fryer, put enough oil in a skillet to fill 2 inches deep. Set the skillet over medium heat.
- 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.
- Carefully add the lobster dogs to the hot oil and fry for 3-4 minutes, turning occasionally, until golden brown on all sides.
- Remove and place on a paper towel lined plate and let cool slightly while mixing the sauce.
- 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 email@example.com. Tune in to more Cooking Creations on our Instagram and Facebook accounts for step-by-step videos.