Lobster Corn Dog With Tamarind Ketchup Recipes
LOBSTER CORN DOGS WITH SPICY MUSTARD SAUCE
Categories Food Processor Mustard Appetizer Super Bowl Lobster Shrimp Corn Family Reunion Poker/Game Night Deep-Fry Party Bon Appétit Sugar Conscious Tree Nut Free Soy Free
Yield Makes 12 corn dogs
Number Of Ingredients 27
Steps:
- For sauce:
- Whisk all ingredients in medium bowl to blend. Season to taste with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover and refrigerate.
- For corn dogs:
- Using on/off turns, blend shrimp and coarse salt in processor until coarsely chopped. Add egg, cream, Worcestershire sauce, Cajun seasoning, and hot pepper sauce. Process until smooth. Mix lobster, corn, and green onions in large bowl. Add shrimp puree; fold in until blended.
- Divide mixture into 12 equal portions (scant 1/3 cup each). Using moistened hands, form each into 3x11/2-inch log and place on baking sheet, spacing apart. Insert ice-pop stick into 1 end of each log, pushing through almost to other end. Cover and chill at least 4 hours and up to 6 hours.
- Beer batter:
- Whisk first 4 ingredients in medium bowl. Whisk in beer.
- Add enough oil to heavy large saucepan to reach depth of 3 inches. Attach deep-fry thermometer to side of pan. 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 cooked through, occasionally grasping sticks with tongs to turn carefully, 4 to 5 minutes. Transfer to paper towels to drain. Repeat in 2 more batches with remaining corn dogs and batter. Serve hot with sauce for dipping.
- Available in the spice section of most supermarkets.
LOBSTER CORN DOG WITH TAMARIND KETCHUP
Provided by Food Network
Number Of Ingredients 15
Steps:
- For the Tamarind Ketchup: In a large saute pan over medium-high heat, cook all ingredients until tender. Transfer the mixture to the jar of a blender and puree until smooth. Pour the ketchup through a fine sieve into a medium bowl. Season to taste with salt and pepper.
- Lobster Corn Dog: Preheat 6 cups vegetable oil to 350 degrees.
- Whisk together cornmeal, sugar, eggs and milk, set aside. Remove the lobster tail from the shell and skewer the lobster meat through the center from the bottom of the tail to the top. Dip the lobster in the batter and deep-fry until golden brown and crisp, about 4 minutes. Serve with Tamarind Ketchup.
LOBSTER CORN DOG WITH TAMARIND KETCHUP
Provided by Food Network
Number Of Ingredients 13
Steps:
- 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 center from the bottom of the tail to the top. Dip the lobster in the batter and deep-fry until golden brown and crisp, about 4 minutes. Serve with Tamarind Ketchup.
- In a large saute pan over medium-high heat, cook all ingredients until tender. Transfer the mixture to the jar of a blender and puree until smooth. Pour the ketchup through a fine sieve into a medium bowl. Season to taste with salt and pepper.
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- In a small saucepan over low heat, cook the butter with the garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until the butter is melted. Set aside.
- Place a lobster on a cutting board, shell side down. Insert the tip of a large, sharp knife into the lobster’s body just below the head (no need to be shy about this process—it takes some strength), and cut the lobster open down the center, cutting through the body but not through the back shell. (The shell will hold the juices as it cooks.) Remove and discard the head sac and intestines. Rinse the lobster under cold running water. To help the lobster stay flat on the grill, insert a bamboo skewer through the tail meat. Remove the rubber bands on the claws. Brush the inside of the lobster with some of the butter. Repeat with the remaining lobsters.
- Brush the cooking grates clean. Grill the lobsters, shell side down, over direct medium heat, with the lid closed as much as possible, until the tail meat is firm and white, 10 to 15 minutes, brushing occasionally with additional butter. (Soft-shell lobsters will cook more quickly than hard-shell lobsters.) At the same time, if your grill is big enough, grill the corn. If not, grill the corn after the lobsters. Brush the corn with some of the butter and grill over direct medium heat, with the lid closed as much as possible, until browned in spots and tender, 10 to 15 minutes, turning occasionally. Season the corn with salt and pepper.
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