Lobster Corndogs Recipe
Tarragon Aioli, Spicy Ketchup
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Ingredients
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Lobster Corndogs
Tarragon Aioli
Spicy Ketchup
Method
Lobster Corndogs
- 1
- 2
Mix in the lobster
Fold in the chopped lobster meat until evenly distributed in the batter.
- 3
Heat the oil
In a deep pot or fryer, heat vegetable oil to 350°F (175°C).
- 4
Prepare the skewers
Insert wooden skewers into pieces of lobster meat (or leave plain for a larger corndog).
- 5
Coat and fry
Dip the skewered lobster into the batter, making sure it's fully coated. Carefully place in the hot oil and fry until golden brown, about 3-4 minutes. Remove and drain on paper towels.
Tarragon Aioli
- 6
Mix the aioli
In a small bowl, combine mayonnaise, chopped tarragon, minced garlic, lemon juice, salt, and pepper. Mix well and refrigerate until ready to serve.
Spicy Ketchup
- 7
Prepare the spicy ketchup
In a bowl, mix together ketchup, hot sauce, Worcestershire sauce, smoked paprika, and cayenne pepper. Adjust seasoning to taste and set aside.
