Corn Dog

Instructions

Method

-      Place 2 skewers into the tail of each lobster so it is secure so the tail won’t curl during the poaching process

-      Fill up a pot with 2 quarts of boiling water, 1 lemon quartered, peppercorns and 1 onion

-      quartered, this liquid is only for the poaching process, you will discard afterwards

-      Place the dry ingredients into a bowl and mix with a whisk

-      Add the eggs and half and half and whisk until consistency of the batter is of a thick pancake batter

-      Place the poached lobster tails in the batter to coat and drop in the 375 degree oil

-      Fry the lobster corn dog for 5 to 7 minutes or until golden brown

-      Serve with any condiments

Ingredients
  • 4 lobster tails, poached
  • 1 lemon, quartered
  • 5 peppercorns
  • 1 onion, quartered
  • 8 skewers
  • 2 cups cornmeal
  • 4 tablespoons baking powder
  • 1 teaspoon black pepper
  • 1 cup flour
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 1 cup half and half
  • 3 eggs
  • 2 quart vegetable oil
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