Every Thursday on the Good Food blog we share a recipe from our archives. Today’s recipe for Lobster Corn Dogs was first shared with Good Food on March 22, 2008. It comes to us from Suzanne Tracht, owner of Jar in Los Angeles. March 22nd is National Corn Dog Day, so prepare your sticks!
Keep reading for the full recipe…
Suzanne Tracht’s Lobster Corn Dogs
Makes 2 dozen
1 2/3 cup corn meal
1 2/3 cup all purpose flour
1 teaspoon baking powder
4 tablespoon sugar
2 teaspoon salt
Pinch black pepper
2 1/2 cup milk
4 tablespoon butter
2 eggs, beaten
Cornstarch to dredge lobster
12 Lobster tails, cut in half
24 bamboo skewers
Vegetable oil for frying
Apple Moutarde (see recipe)
Sift together corn meal, flour, baking powder, sugar and salt. Cut butter into dry mixture with fingers until the texture is grainy. Add milk and beaten eggs and mix.
Place lobster pieces on skewers, using one piece per skewer. Place cornstarch in medium bowl and dredge lobster pieces until coated, then dip in batter. Set the lobster pieces in the oil heated to 360°F and hold skewers by hand to prevent them from falling to bottom of pan, cooking until batter begins to form crust. Release skewers and continue to cook until dark golden brown. Remove and serve with Apple Moutarde.
1 pint applesauce, homemade or store brand
1 tablespoon Dijon style mustard
1 tablespoon Chinese dry hot mustard
Place the dry mustard in a medium bowl and add just enough water to reconstitute it to a smooth consistency. Add the Dijon mustard and applesauce and mix until well blended. Can be made in advance and stored in the refrigerator in an airtight container.
Recipes courtesy of Suzanne Tracht ©2008