Lobster Corn Dog

We had these at a Wine Tasting at Caviar and Bananas.Delicious and quite easy to make.

Lobster Corn Dog

This is a signature Michael Mina recipe, appearing as an amuse bouche at his signature San Francisco restaurant and as an appetizer at Seablue. A playful dish, this is a sophisticated take on a State Fair classic, with a crisp outer crust and a central sausage of sweet lobster meat. Considering the quality of the ingredients, the preparation is surprisingly simple.

Serves:	18	Vegetarian:	No
Preparation Time:	00:40	Cuisine:	Seafood
Difficulty:	Moderate	Meal Type:	Dinner
Main Ingredient:	lobster	Dish Type:	Appetizer
Main Cooking Method:	Deep Fry	Season/Occasion:	Any Occasion

Lobster Corn Dogs

Ingredients

• 1 recipe Lobster Sausage (recipe below)
• 1 recipe corn dog batter (recipe below)
• 1 recipe whole grain mustard sauce (recipe below)
• (as needed) peanut oil for deep frying

Directions

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 in the oil to obtain an even golden brown color. Remove when golden and serve with mustard sauce (see recipe).

Note

If you do not have a home fryer, a make-shift one can be made rather simply by using a pot of peanut oil, a burner, and a candy thermometer. Make sure to have enough oil in the pot to completely submerge the corndogs.

Lobster Sausage

Ingredients

• 2/3 lb. lobster meat, cooked
• 1/3 lb. raw shrimp, peeled and de-veined
• 1/2 C. heavy cream
• (to taste) salt and pepper
• 1 Tbsp. fennel, lightly sautéed (no color during cooking)
• 2 tsp. fresh tarragon, picked and chopped

Directions

In a food processor, puree the cooked lobster until smooth. Remove from processor into a mixing bowl. In the food processor, add the raw shrimp and puree, adding the cream slowly until the mixture is smooth. Scrape mixture from processor into the mixing bowl containing the lobster puree. Season mixture with salt and pepper. Add sautéed fennel and tarragon. Using a rubber spatula, fold ingredients together to make a homogenous mix.

To shape the sausage:

Transfer the sausage mixture from the mixing bowl to a piping bag. The piping bag does not need a tip. If you have a disposable bag, the tip will need to be cut. Cut the tip off so that you are left with a whole the diameter of a nickel.

On a clean work surface, lay out flat a piece of plastic wrap approximately 18 inches long (running away from you on the table). Working at the end closest to you, squeeze a long, sausage-like portion of mixture from the piping bag onto the plastic wrap from right to left. Begin one inch from the left side and end an inch before you reach the right side of the plastic in order to tie it off later.

Tightly roll up the sausage in the plastic, twisting the ends to make it tight. Tie off the ends to secure the wrap.

To cook the sausage:

In a large pot of boiling water, simmer the sausage (in the plastic) for 7 minutes. Remove from the water and plunge into iced water. Remove after 5 minutes.

Corn Dog Batter

Ingredients

• 2 1/4 C. yellow corn meal
• 3 C. all-purpose flour
• 2 1/4 C. sugar
• 3 Tbsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 4 C. milk
• 4 eggs

Directions

In a mixing bowl, combine all of the dry ingredients together. In a separate mixing bowl, combine all of the wet ingredients. Next, add the wet ingredients to the dry and mix until smooth.

Whole Grain Mustard Sauce

Ingredients

• 7 oz. Crème fraiche
• 10 1/4 oz. whole grain mustard
• 3.5 oz. dijon mustard

Directions

Mix all ingredients together in a bowl.