Lobster Corn Dog with Lemon Aioli (recipe in comments) [1840 x 3264
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.
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For the corn dog batter, in a larger bowl mix the cornmeal, flour and cornstarch. Slowly whip in the soda water. Let the batter rest 5 minutes before using it. Cut the lobster tails lengthwise and.
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Preheat oven to 325 degrees F. Boil 1 1/4 pounds of the lobster meat in well salted water until just cooked through. Drain, chill, and dice into 1/4 to 1/2-inch pieces and toss in a large bowl.
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For the corn dogs. Heat up the peanut oil in a heavy pot or deep fat fryer to 350 degrees. Dip the lobster pieces in the batter, making sure to cover the meat completely. Carefully place the battered lobster pieces in oil and fry for three to four minutes, until golden brown.
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Set the skillet over medium heat. While the oil heats up mix the tempura batter according to the package directions and stir in the corn meal. When the oil reaches 350 degrees batter 3 to 4 lobster corn dogs and gently place in the oil. Cook 4 to 6 minutes total, flipping halfway through. Remove and place on paper towels to cool and repeat with.
Lobster Corn Dog Recipe eHow
Heat oil to 350°F. Dip 1 corn dog into batter; turn to coat corn dog plus 1/2 inch of stick. Let float in hot oil. Repeat with 3 more corn dogs. Fry until golden brown and crisp and centers are.
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2. Pat your lobster tails down to dry them off and insert a skewer/stick 3. whisk together dry ingredients (corn meal, flour, sugar, baking powder, and salt). In another bowl whisk together wet ingredients (buttermilk, egg, 1 tablespoon oil, and honey) 4. Combine wet and dry ingredients and whisk to combine 5.
Lobster Corn Dog Recipe eHow
1. Chop shrimp and place in food processor with salt, tarragon and parsley. Blend on high until a smooth paste is formed. 2. Transfer mixture to a mixing bowl and fold in lobster meat. Mix well. 3. Place mixture into a plastic piping bag. Roll out a 12-inch piece of plastic wrap, and pipe mixture in a long cylinder.
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1 zest of a lemon. Lightly season the shrimp with salt and pepper. Purée the shrimp with a food processor, slowly adding egg whites and heavy cream. Purée until smooth. Remove all contents from.
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Skewer the lobster tail on a stick. Step 3. Salt and pepper the lobster. Step 4. Take the entire stick with the lobster on it and dip it into a corndog batter. Step 5. Fry the corn dog at 350° for about eight minutes or until golden brown. Step 6. Soak the onions in buttermilk, salt, and cayenne pepper for 24 hours.
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Directions. Preheat 6 cups vegetable oil to 350 degrees. Whisk together corn meal, sugar, eggs, and milk, set aside. Remove the lobster tail from the shell and skewer the lobster meat through the.
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1. Remove corn kernels from cobb with sharp knife. 2. Cut cobb into 4 or 5 pieces. 3. Simmer kernels and cobb in milk 10 minutes and then strain and cool "corn milk." 4. Add beaten egg yolks to.
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Crispy Lobster Corndogs with Sriracha Ketchup & Wasabi Mayo Prep Time: 40 minutes Cooking Time: 15 minutes Special Tools: Deep fryer, saran wrap, wooden skewers, food processor? Makes: 20 corndogs 8 oz. cooked lobster 6 oz.. prawns, tails removed 1 ea. egg white 2 cloves garlic, minced 1 strip bacon 1 tsp. ginger, minced.
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Two at a time, dip the sticks into the batter covering all of the lobster, then gently place them into the hot oil. Fry for 2 minutes, then roll the corn dogs over so they'll cook evenly. Cook for another 2 minutes until golden brown. Remove to a rack to drain and cool. Repeat with the remaining corn dogs.
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Instructions. Add water to a large pot, enough water to submerge the lobster tails. Season the water with about 1 tablespoon of Old Bay seasoning, and bring the water to a rapid boil. Pierce a skewer directly through the bottom of the lobster tail, all the way to the top. This is to keep the tails from curling up.
