This Tampa staple is made with an impressively large succulent lobster tail, hand-dipped in corn dog batter and deep fried to perfection. All served on a bed of ultra-crispy onion rings.
Courtesy of Chef Nick Cruz of Big Ray’s Fish Camp.
See the complete list of restaurants featured on Big Food Bucket List Season 3.
Watch Big Food Bucket List on Saturdays at 7ep and stream all your favourite Food Network Canada shows through STACKTV, Corus Entertainment’s premium multi-channel streaming service, which is now available to Rogers Ignite TV and Ignite SmartStream customers, in addition to Amazon Prime Video subscribers.
Honey Mustard Dipping Sauce
Cut the lobster tail in half.
Skewer the lobster tail on a stick
Salt and pepper the lobster.
Take the entire stick with the lobster on it and dip it into a corndog batter.
Fry the corn dog at 350° for about eight minutes or until golden brown.
Soak the onions in buttermilk, salt, and cayenne pepper for 24 hours.
Batter the marinated onion rings in flour.
Onion rings are fried at 350° for 6-7 minutes until it is golden brown on the outside and crispy.
Serve the fried lobster corn dog with the onion rings and a side of honey mustard.