Lobster Corn Dogs Recipe

Prepare seafood

If using raw lobster or shrimp, cook first (steam or boil until opaque, then cool). Finely chop the cooked lobster meat and shrimp into small 1/4-inch pieces. Pat dry with paper towels to remove excess moisture.

Mix mousse

In a chilled bowl, combine softened cream cheese and mayonnaise with a spatula until smooth. Add chopped lobster and shrimp, egg white, lemon juice, Dijon mustard, Worcestershire sauce, Old Bay, chives, salt, and pepper. Fold gently until evenly distributed. The egg white helps bind the mousse and lighten texture.

Portion and chill

Portion the mousse into 10–12 equal portions (about 1.25–1.5 ounces each). Form each portion into a compact log or oval around one end of a wooden skewer so the skewer will act as a handle; leave about 3 inches of skewer exposed. Place finished skewers on a parchment-lined tray and refrigerate for at least 30 minutes to firm up before battering. Chilling prevents the mousse from breaking apart in the fryer.

Make batter

In a large bowl whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, and pepper. In a separate bowl whisk buttermilk, egg, and melted butter. Combine wet into dry and stir just until moistened. Fold in finely chopped onion, scallion, and optional jalapeño. Batter should be thick enough to coat a spoon — if too thin, add a tablespoon of cornmeal; if too thick, add a splash of buttermilk.

Heat oil

Pour vegetable oil into a deep pot or fryer to a depth of 2.5–3 inches. Heat to 350°F (175°C). Use a thermometer for accuracy. Maintain 340–360°F while frying.

Coat mousse on skewers

Remove mousse skewers from refrigerator. Working one at a time, dip each chilled mousse log into the hush puppy batter and use a spoon to coax batter around the mousse so it is evenly coated, leaving the exposed handle clear. Alternatively, place batter in a tall glass to slide the skewer through. The chilled mousse will hold shape while coated.

Fry

Carefully lower coated skewers into hot oil (do not overcrowd; fry 3–4 at a time). Fry for 2.5–3.5 minutes, turning gently if needed, until batter is deep golden brown and internal mousse is warmed through. An instant-read thermometer inserted into the center of the mousse (not touching skewer) should read about 140°F. Remove to a wire rack set over a baking sheet to drain and hold at 200°F in the oven if making batches.

Safety note

If batter begins to discolor, reduce oil temperature. Discard oil if it smokes heavily. Allow fried corn dogs to rest a minute — filling will be hot.

Whisk together mayonnaise, lemon zest, lemon juice, grated garlic, Dijon mustard, honey (if using), salt, and pepper in a small bowl until smooth. Taste and adjust seasoning — add more lemon juice for brightness or a pinch more salt to bring flavors forward. Refrigerate until ready to serve. The aioli can be made a day ahead.

Arrange warm lobster corn dogs on a platter, garnish with chopped chives or parsley and lemon wedges. Serve immediately with lemon aioli on the side for dipping.