Lobster Corn Dogs

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#115698

serves/makes:

ready in:
30-60 minutes

ingredients

4 warm water lobster tails
OR
12 jumbo shrimp

Corn Dog Batter
2 cups flour
2 cups cornmeal
1 tablespoon baking powder
1 teaspoon sugar
5 eggs
3 egg yolks
2 roasted and diced green chilies
1 cup buttermilk
1 cup milk
1 gallon frying oil

directions

Remove lobster tails from shells and cut into thirds long ways. Thread lobster tails long ways one on each skewer.

Preheat oil in fryer or large pot to 325 degrees F. One at a time dip lobster tails into batter and place in hot oil. Fry until golden brown, turning the tails several times with tongs to get even cooking.

Skewers should fry about 4-5 minutes each. Fry about 5-6 skewers at one time. Drain on paper towels. Serve with chipolte ketchup.

For Corn Dog Batter: Combine flour, cornmeal, baking powder, sugar in a bowl.

In a separate bowl, combine eggs, egg yolks, milks, and green chili. Stir each bowl until well combined. Add liquid to dry ingredients. Whisk until smooth.

Recipe Source: Adapted from Fiery Foods