Who does not like corndogs, especially made with lobster and made FRESH?
Much like doughnuts, corndogs always taste best when fresh and hot. I guess when you think about putting things inside of a corndog instead of a hotdog, you start flashing back to clowns, the bearded lady and deep fried candy bars. Sorry to disappoint you if that’s what you were looking for when you clicked here, the fair starts in July. If you are still interested, I would like to church up your thinking of corndogs.
This recipe will make you fall in love with lobster all over again, if it’s even possible to have a falling out with such a delicious crustacean.
This recipe is very easy and quick. Start out by mixing 2 cups of cornmeal with 2 cups of flour, 2 teaspoons of baking powder, 1 teaspoon cayenne, 1 teaspoon smoked paprika and 1 tablespoon of salt in a mixing bowl. In a separate bowl mix 3 cups of buttermilk with 1 pound of grated corn, 2/3 cup of grated yellow onion and 1 tablespoon of honey. Slowly incorporate the wet ingredients into the dry until fully mixed and smooth.
From here you can skewer your lobster; I use the meat from the claws. Freeze them so they hold their shape when you dip and fry them. After they are fried to golden brown in 350 degree oil, season with salt and garnish with chopped parsley.
There are a number of sauces you can serve with this appetizer; I like to use a chipotle sour cream with smoked paprika. However you finish the dish, just do me a favor and have fun and enjoy!
Crafted Creations 