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Lobster Corn Dog Recipe eHow

Heat fryer oil to 350 degrees F (176 degrees C). Remove lobster tail meat from the shells and cut in half lengthwise. Combine flour and Old Bay seasoning. Skewer tail meat and roll in seasoned flour. Set aside. Place rice flour in a bowl with seasoned salt and mix.

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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.

Tempura Lobster Corn Dog Tropic Seafood

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.

Lobster Corn Dog Recipe eHow

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.

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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.

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Cut the lobster sausage (see recipe) into 1-inch lengths. Remove plastic and insert a shortened popsicle stick into each piece. Holding onto the stick, dip each dog into batter (see recipe) and with a twist, evenly coat the sausage. Quickly submerge the dogs in a 350-degree vegetable oil fryer. With a slotted spoon, keep the dogs gently moving.

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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.

These lobster corn dogs are a fun party treat for seafood lovers! Ditch

Ultimate Baking Guide. Sausage and Peppers Sheet Pan Dinner. Roasted Baby Potatoes with Rosemary. 7:30am | 6:30c. 9:30am | 8:30c. Fried Scrapple and Egg Sandwich Recipe. Corn Dogs Recipe. Oven Baked Corn Dogs Recipe. Mini Corn Dogs Recipe.

Fair Fare Lobster Corn Dogs & Fried Gator

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.

Lobster Corn Dog with Mustard Sauce Recipes Pinterest

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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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.

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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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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.

Lobster Corn Dog with Lemon Aioli (recipe in comments) [1840 x 3264

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.

Lobster Corn Dog Recipe eHow

Drop the lobster tails in the boiling water and cook for 4 minutes. Remove the tails from the water and immediately drop into ice water. Once chilled, after about 5 minutes, remove from the water, take out the skewers, remove the meat from the shells and set aside. Combine the cornmeal, flour, 1 tablespoon salt, baking powder, baking soda and.

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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.