Lobster Corn Dog With Tamarind Ketchup Recipes

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LOBSTER CORN DOGS WITH SPICY MUSTARD SAUCE



Lobster Corn Dogs with Spicy Mustard Sauce image

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

Sauce:
1 cup mayonnaise
1/4 cup whole grain Dijon mustard
2 tablespoons chopped fresh chives
1 tablespoon Dijon mustard
2 teaspoons dry mustard
2 dashes of Worcestershire sauce
2 dashes of hot pepper sauce
Corn dogs:
8 ounces uncooked medium shrimp, peeled, deveined
1/2 teaspoon coarse kosher salt
1 large egg
2 tablespoons heavy whipping cream
1 teaspoon Worcestershire sauce
3/4 teaspoon Cajun seasoning*
1/2 teaspoon hot pepper sauce
1 pound cooked lobster meat, cut into 1/4- to 1/3-inch cubes (about 4 cups)
1/2 cup frozen corn kernels, thawed
1/2 cup thinly sliced green onions (about 4)
12 ice-pop sticks
Beer batter:
1 cup all purpose flour
1/4 cup cornmeal
1 teaspoon salt
1/4 teaspoon paprika
1 cup lager beer
Peanut oil (for frying)

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



Lobster Corn Dog with Tamarind Ketchup image

Provided by Food Network

Number Of Ingredients 15

6 cups vegetable oil
3 cups cornmeal
1/2 cup sugar
3 eggs
1 1/4 cup milk
2 (8-ounce) lobster tails
Tamarind Ketchup, recipe follows
2 cups tamarind, fresh
2 cups red tomato, chopped
1 cup white onion, diced
3 cloves garlic, minced
2 cups orange juice
1/2 box brown sugar
1 cup mango, chopped
2 red bell peppers, grilled

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



Lobster Corn Dog with Tamarind Ketchup image

Provided by Food Network

Number Of Ingredients 13

6 cups vegetable oil
3 cups corn meal
1 /2 cup sugar
3 eggs
1 1 /4 cup milk
2 cups tamarind, fresh
2 cups red tomato, chopped
1 cup white onion, diced
3 cloves garlic, minced
2 cups orange juice
1 /2 box brown sugar
1 cup mango, chopped
2 red bell peppers, grilled

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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