With K-days in full swing, I am brought back to my childhood. I didn’t grow up in Edmonton so I did miss out on the full K Days experience, but some of my fondest memories as a child were my times at the midway of our local fair. I remember the excitement building as the days approached, wondering what new rides would make their way into town each year. Were there any new games that I could blow my hard earned summer money on, attempting to win a teddy for that summer’s crush? Most importantly, what sort of new decadent culinary monstrosity would make it on the menu?

It started simple, with treats like cotton candy or a candied apple, things I only ever got to enjoy at that special time of year. As I grew older the menu seemed to become more and more elaborate. The ever so tasty mini donuts popped on the scene, and then it was the deep-fried Mars bar. It seemed every year the carnival cooks tried to continue to out do one another.

Nowadays it seems there is little left sacred when it comes to new dishes. Items like deep fried butter, pizza on a stick, and even deep fried caramel apple pie are commonplace.

So, in the spirit of zany ideas and crazy culinary concoctions, this week I created my own crazy midway dish, but with a little touch of class. I figured if I was going to prepare something that resembled something found at the local fair then I would have to make something on a stick. What better item on a stick to prepare then a corn dog, but if I was going to something like that I had to turn it on it’s head. That’s when I came up with the idea of making lobster corn dogs. Why not take a simple street food and elevate to new heights? After all, lobster and corn actually really like each other.

So after a little bit of play we managed to create our very own lobster hot dogs and from there, some tasty corn dogs. They are a great way to start off our next gathering this summer. It will be a sure way to get people talking! This recipe does require a little bit of skill, but the end result is more than worth it. If you head to my website, https://chefpaulshufelt.com/videos/ you can even watch a video demonstration on how we put them together. I hope you enjoy them as much as we enjoyed making them!

Crispy Lobster Corn dogs with Sriracha Ketchup & Wasabi Mayo

Prep Time: 40 minutes

Cooking Time: 15 minutes

Special Tools: Deep fryer, saran wrap, food processor?

Makes: 20 corndogs

6 cooked lobster

8 oz. prawns, tails removed

1 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 lime, zest only

Using the food processor, puree 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 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. Look for it to just coat the corndogs without being too thick, you can adjust slightly with a little more milk if necessary*

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 ime, 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 cupketchup

4 Tbsp. sriracha

2 Tbsp. cold water

½ lemon, juice only

Combine all ingredients, adjust heat to your liking by adding more sriracha

Chill until service

When ready to bring everything together, drizzle the plate with a generous portion of the wasabi mayo and the sriracha ketchup. Cut the tips of the dogs off so that they will stand on the plate. Garnish with a little fresh cilantro and serve.

Who’s hungry?