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.
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.
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.
Mix all ingredients together in a bowl.
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).
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