Lobster 'corndog' Recipe
Corn Battered Lobster Tail | Yum Yum Aioli | Wasabiko
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Ingredients
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Lobster Corndog Ingredients
Method
Preparation Instructions
Prepare Lobster Tails
Boil water in a large pot and add the lobster tails. Cook for about 5-7 minutes until the shells turn bright red. Remove from water and let cool. Once cooled, remove the lobster meat from the shells and cut into bite-sized pieces.
Make the Batter
In a large bowl, mix together cornmeal, all-purpose flour, baking powder, salt, and black pepper. In another bowl, whisk together the egg and milk. Gradually add the wet ingredients to the dry ingredients, stirring until smooth.
Heat the Oil
In a deep pot or fryer, heat vegetable oil to 350°F (175°C).
Batter and Fry Lobster
Insert skewers into the lobster pieces. Dip each lobster skewer into the batter, allowing excess batter to drip off. Carefully place the battered lobster into the hot oil and fry for about 3-4 minutes or until golden brown. Remove and drain on a paper towel.
Prepare the Wasabiko Sauce
In a small bowl, mix Yum Yum sauce with wasabiko to taste. Adjust the spiciness according to preference.
Serve
Serve the lobster corndogs hot with the Yum Yum Aioli on the side.
