Jennifer Farley - SavorySimple.net
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!
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.
Jennifer Farley - SavorySimple.net
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.
Jennifer Farley - SavorySimple.net
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).
Jennifer Farley - SavorySimple.net
Skewer Lobster Tails
Slice each tail in half lengthwise and carefully skewer the meat.
Jennifer Farley - SavorySimple.net
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.
Jennifer Farley - SavorySimple.net
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.
Jennifer Farley - SavorySimple.net
Serve Immediately
Serve immediately. These can be enjoyed by themselves, but are also great served with honey mustard!
Jennifer Farley - SavorySimple.net
Writer Bio
Jennifer Farley is the creator of Savory Simple, a blog dedicated to gourmet food and quality ingredients. She graduated from the Culinary Arts program at L’Academie de Cuisine and has worked as a chef and cooking instructor. Her work has been featured by Parade Magazine, Williams-Sonoma, Bon Appetit and Food52. She resides in Washington, D.C.