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Lobster Corn Dog

Deep-fried lobster corn dog on a bed of golden fried onion rings
PREP TIME
30 min
COOK TIME
15 min
YIELDS
1 serving

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.

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Ingredients

Lobster

8
oz lobster tail, cut in half
1
tsp salt
1
tsp pepper
1
cup flour
Pre-made cornmeal batter

Honey Mustard Dipping Sauce

1
cup mayo
2
Tbsp mustard
½
cup honey
1
Tbsp salt
1
Tbsp pepper

Onion Rings

2
white onions
2
cups buttermilk
1
Tbsp cayenne pepper
2
cups flour
1
Tbsp salt
1
Tbsp pepper
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Directions

Step 1

Cut the lobster tail in half.

Step 2

Skewer the lobster tail on a stick

Step 3

Salt and pepper the lobster.

Step 4

Take the entire stick with the lobster on it and dip it into a corndog batter.

Step 5

Fry the corn dog at 350° for about eight minutes or until golden brown.

Step 6

Soak the onions in buttermilk, salt, and cayenne pepper for 24 hours.

Step 7

Batter the marinated onion rings in flour.

Step 8

Onion rings are fried at 350° for 6-7 minutes until it is golden brown on the outside and crispy.

Step 9

Serve the fried lobster corn dog with the onion rings and a side of honey mustard.

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