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The lobster corn dog is something that I have offered at Lollapalooza for the last eight years, and we generally serve about 20,000 of them over the weekend of the festival. The fact that it is "fair food" but has been tweaked to be fancier makes it a hit.
Lobster Corn Dogs:
4 lobster tails, still in shell
2 cups yellow cornmeal
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon cayenne
3 cups buttermilk
16 ounces creamed corn
2/3 cup grated onion
1 tablespoon honey
Vegetable oil, for frying
Zest from 2 lemons
1/4 cup fresh lemon juice
1 tablespoon minced shallot
1 teaspoon minced garlic
2 cups mayonnaise
Chopped fresh chives
Chopped fresh parsley
For the lobster corn dogs: In a large stockpot, bring salted water to a boil, about 1 quart (enough to cover the lobster tails).
Skewer the lobster tails to keep them from curling when you put them into the boiling water.
Drop the lobster tails in the boiling water and cook for 4 minutes.
Remove the tails from the water and immediately drop into ice water.
Once chilled, after about 5 minutes, remove from the water, take out the skewers, remove the meat from the shells and set aside.
Combine the cornmeal, flour, 1 tablespoon salt, baking powder, baking soda and cayenne in a medium bowl.
In a separate bowl, combine the buttermilk, creamed corn, onions and honey.
Add the wet mixture to the dry mixture and mix with a whisk. There will be lumps when done.
Pour the batter in a container. Preheat the oil in a deep-fryer to 365 degrees F.
Put a skewer into each tail and dip into the batter, making sure to coat evenly.
Carefully drop into the fryer and cook for 4 to 5 minutes.
Remove and let rest on paper towels for 2 minutes to cool so the aioli doesn't melt off.
For the aioli: In a blender, puree the lemon zest, lemon juice, shallots and garlic.
In a bowl, fold puree into mayonnaise and place into a squirt bottle.
Drizzle the lemon aioli onto the lobster corndogs, and garnish with paprika, chopped chives and parsley.
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