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FOOD ON A STICK - LOBSTER CORN DOGS

SERVINGS: 6

INGREDIENTS:

Seafood Sausage:

• 2 pounds Shrimp, peeled, deveined, tail removed
• ½ Cup Lobster Claw and Knuckle Meat
• 1 Tsp Salt
• ½ Tsp Fresh Tarragon, chopped
• ½ Tsp Fresh Parsley, chopped

Corn Dog Batter:

• 1 Cup Pancake Mix
• 1 Cup Corn Meal
• 2 Tsp Salt
• 2 Tsp Old Bay Spice
• 1 Cup + 3 Tbsp Buttermilk
• 2 Tbsp Water
• 2 Tsp Baking Powder


To Fry:

• 1 Cup All Purpose Flour
• 4 Cup Vegetable Oil

DIRECTIONS:

1. Chop shrimp and place in food processor with salt, tarragon and parsley. Blend on high until a smooth paste is formed.
2. Transfer mixture to a mixing bowl and fold in lobster meat. Mix well.
3. Place mixture into a plastic piping bag. Roll out a 12-inch piece of plastic wrap, and pipe mixture in a long cylinder.
4. Carefully fold the plastic over the cylinder and roll the plastic up to create a sausage like roll. Twist ends to tighten.
5. Heat a large pot of water to 180˚F and place seafood rolls in water with a colander or skimmer on top to keep them submerged. Cook for 10 minutes. Carefully remove from the pan and transfer them to an ice bath.
6. Remove sausage rolls from ice bath and twist ends one more time to tighten the rolls.
7. Cut the rolls into 3-inch pieces and remove all plastic wrap. Place a wooden skewer in each 3-inch chunk and set aside.
8. Combine all ingredients for corn dog batter in mixing bowl and mix until incorporated. If mixture is too thick, add a little water at a time to loosen.
Heat oil in saucepan to 350˚F. Place 1 cup of all-purpose flour into a bowl. Dredge the skewered sausage in flour.
9. Dip floured sausage into the corn dog batter, coating evenly.
10. Gently dip each coated roll into the hot oil, one at a time, and fry for 5 to 7 minutes or until golden brown.
11. Remove from hot oil and drain on paper towel to remove excess oil.
12. Serve with Cajun Remoulade.serving.


Cajun Remoulade


• ½ Cup Mayonnaise
• 3 Tbsp Crème Fraiche
• 2 Tsp Capers, chopped
• 2 Tsp Cornichons, chopped
• ½ Tsp Parsley, chopped
• ½ Tsp Tarragon, chopped
• 1 Garlic Clove, minced
• ½ Tsp Dijon Mustard
• ½ Tsp Whole Grain Mustard
• ¼ Tsp Worcestershire Sauce
• 1 Pinch Old Bay Spice
• ¼ Tsp Lemon Juice
• ¼ Tsp Paprika
• ¼ to ½ Tsp Tabasco Sauce


Method

Combine ingredients in mixing bowl and mix well. Can be made up to 2 days in advance.


Shopping List:


• 1 Jar Mayonnaise
• 1 Tub Crème Fraiche
• 1 Jar Capers
• 1 Jar Cornichons
• 1 Bunch Parsley
• 1 Bunch Tarragon
• 1 Head Garlic
• 1 Jar Dijon Mustard
• 1 Jar Whole Grain Mustard
• 1 Bottle Worcestershire Sauce
• 1 Can Old Bay
• 3 Lemons
• 1 Jar Paprika
• 1 Bottle Tabasco Sauce
• 2 Pounds Boneless Skinless Chicken Breast
• 1 Jar Apple Cider Vinegar
• 1 Bag Brown Sugar
• 1 Jar Crushed Red Pepper Flakes
• 1 Bunch Fresh Basil
• 1 Bunch Fresh Mint
• 1 Bottle Olive Oil
• 2 Pounds Shrimp, Peeled, Deveined, No Tails
• ½ Cup Lobster Claw and Knuckle Meat
• 1 Bag Pancake Mix
• 1 Bag Corn Meal
• 1 Pint Buttermilk
• 1 Can Baking Powder
• 1 Bag All Purpose Flour
• 1 Large Bottle Vegetable Oil
• 1 Roll Plastic Wrap
• 1 Roll Paper towels


Equipment:


• Sauté pan or fryer
• Food processor
• Mixing bowls
• Measuring spoons
• Colander or skimmer
• Piping bag
• Plastic wrap
• Paper towels
• Wooden skewers


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