Crispy Lobster Corn Dogs

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

2 tsp. sriracha

2 tsp. salt

4 tbsp. cornstarch

2 tsp. cilantro

1 ea. lime, zest only

Using the food processor, puree the prawns with the egg whites, or chop the prawns fine and combine with the egg whites
Add the coarsely chopped lobster meat, fine chopped bacon, and remaining ingredients and mix to combine
Place in the fridge and keep very cold until ready
Preheat a pot of boiling water and prepare an ice bath
Lay a square of saran wrap down on your work counter
Place about 1 oz. of the lobster farce on the saran wrap and roll up into a sausage tube about the size and shape of a roll of nickels, packing it tight and tying the ends
Once all of the sausages are rolled drop them in the boiling water and simmer for 7 minutes, then immediately place in the ice bath to cool
Unwrap the sausages and skewer with a wooden skewer and then refrigerate until ready

Corndog Batter

1 cup flour

1 cup cornmeal

1.25 cups milk

1 ea. egg

1 tbsp. baking powder

1 tsp. salt

2 tbsp. honey

2 tbsp. sugar

additional flour for dredging the corndogs

*note, I tend to make my batter a little thinner, so as to not make them too thick and dense*

Combine all dry ingredients in the bowl
In a separate bowl combine the wet ingredients and whisk together
Add the dry ingredients to the wet and stir to combine
Preheat the deep fryer to 350F
Pull the skewered lobster sausages from the fridge
Lightly dredge the lobster with a dusting of flour, then dip the corndog into the batter, coating all sides
Lower the basket in the fryer and carefully lower the corndogs into the fryer, trying to prevent it from sinking to the bottom
Cook until the corndogs are golden brown and crispy, remove from the fryer, place on paper towel to remove excess oil and lightly season
Repeat the process until all of the corndogs are cooked

Wasabi Mayo

1 cup mayo

1 tbsp. wasabi powder

2 tbsp. cold water

1 tbsp. chopped cilantro

½ ea. lime, juice only

In a bowl combine the wasabi powder and water
Once smooth, add the wasabi paste into the mayo, followed by the remaining ingredients, stir to combine, chill until service

Sriracha Ketchup

1 cup ketchup

4 tbsp. sriracha

2 tbsp. cold water

½ ea. lemon, juice only