Lobster Corn Dog Recipe
Hot dogs have been used to prepare corn dogs for decades, but did you know you can get creative with the main ingredient? There's something incredibly fun about taking carnival grub and finding new and unusual ways to kick it up a notch. These lobster corn dogs are a fun party treat for seafood lovers!
Things You'll Need
- 2 or 4 fresh or frozen lobster tails (1 tail yields 2 corn dogs)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 1 large egg
- 1 cup whole or 2% milk
- 2 quarts vegetable oil for frying
- Butchers twine
- Medium saucepan for frying
- Oven mitts
To simplify the recipe, you can use a boxed corn muffin mix for the batter.
Step 1: Tie Lobster Tails Together with Butchers Twine
Lobster tails have a tendency to curl slightly when boiled or steamed. To keep them straight for skewering, tie 2 tails together in opposite directions using butchers twine.
If the lobster tails are frozen, thaw them first by placing in a sealable plastic bag and then setting the bag in large bowl of ice cold water for 1 to 2 hours. Add some ice to the water periodically.
Step 2: Steam Lobster Tails
Fill a steamer with 1 to 2 inches of water and bring to a simmer. Place the lobster tails in the steamer basket, cover, and steam until the shells are red and the meat has just turned opaque, 5 to 6 minutes.
It's OK to slightly undercook the meat since it will be cooked a second time when deep frying. Overcooked lobster meat can quickly become tough as opposed to delicate in texture.
Step 3: Carefully Remove Shells
Allow the tails to cool briefly until they are cool enough to handle (optionally, you can quickly shock them in an ice water bath to halt the cooking process entirely). To remove the shells, use a sturdy pair of kitchen shears to cut along the underside of the tail. Gently pull apart the shell, taking care to leave the meat intact. Feel around the tail meat to ensure that all pieces of shell have been removed (there are thicker parts of the shell and then thinner bits of shell similar to shrimp that are easier to miss).
Step 4: Skewer Lobster Tails
Slice each tail in half lengthwise and carefully skewer the meat.
Step 5: Prepare Corn Dog Batter
Whisk the cornmeal, flour, salt, baking powder, sugar, egg, and milk together. If using a corn muffin mix, follow the instructions for preparing the batter. One at a time, dip the skewers into the batter, using a spoon to evenly cover the meat.
Step 6: Fry Lobster Tails
Heat the oil in a medium saucepan until a thermometer holds steady at 350-360 degrees Fahrenheit. Make sure there is at least 2 inches of clearance between the oil and the top of the pan. Wearing oven mitts to protect your hands from oil splatter, fry the lobster corn dogs one at a time until the batter is a deep golden brown, turning the skewer to ensure even cooking. The cold batter will lower the oil temperature slightly, so adjust the heat accordingly to maintain around 350 degrees if possible. Remove from the oil and allow to drain on paper towels.
Step 7: Serve Immediately
Serve immediately. These can be enjoyed by themselves, but are also great served with honey mustard!