Lobster Corn Dog Recipe

About: This is a signature Chef Michael Mina recipe, appearing as an amuse bouche at his signature San Francisco restaurant and as an appetizer at Seablue. A playful dish, the Lobster Corndogs are a sophisticated take on a state fair classic, sweet lobster meat engulfed by a crispy outer crust. This appetizer simple and satisfying, and will be a hit among family and guest alike at your outdoor brunch or lunch party.

Recipe Info

Restaurant: SEABLUE | Las Vegas

Servings: 18
Prep Time: 40 minutes
Cuisine: Seafood
Meal Type: Dinner
Main Ingredient: lobster
Dish Type: Appetizer
Cooking Method: Deep Fry
Season/Occasion: Any Occasion
Dificulty: Moderate
Vegetarian: No

Directions

Lobster Sausage

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.


Lobster Sausage Note:

If you don't have piping bags, you can use a large zip-loc bag and cut off the tip of that. Something in the size of a gallon or half gallon bag will do for this recipe. Gently cook these "sausages" in a flavorful liquid like fish stock, veggie stock, or chicken stock to add another layer of flavor to the meat.

Corn Dog Batter

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. When adding wet to dry, make a small well in the middle and slowly add the liquid and stir constantly, periodically pulling more of the dry mix into the middle with your whisk. Make sure there's enough liquid in the "well" so as to not stir a paste, more of a viscous batter. If you stir without enough liquid, you'll form gluten and the corndogs won't be crunchy and flakey, they'll be soft and feel moist to the tongue.

Whole Grain Mustard Sauce

Mix all ingredients together in a bowl.

Lobster Corn Dogs

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).


Lobster Corn Dogs 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.

Ingredients

2/3 lb. lobster meat, cooked 2 1/4 C. yellow corn meal 1 recipe Lobster Sausage (recipe below) 7 oz. Crème fraiche 1 recipe corn dog batter (recipe below) 1/3 lb. raw shrimp, peeled and de-veined 3 C. all-purpose flour 10 1/4 oz. whole grain mustard 1 recipe whole grain mustard sauce (recipe below) 1/2 C. heavy cream 2 1/4 C. sugar 3.5 oz. dijon mustard (as needed) peanut oil for deep frying 3 Tbsp. baking powder (to taste) salt and pepper 1 Tbsp. fennel, lightly sautéed (no color during cooking) 1/2 tsp. salt 1/2 tsp. pepper 2 tsp. fresh tarragon, picked and chopped 4 C. milk 4 eggs

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