Lobster (or Shrimp) Corndogs with Chipolte Ketchup and Wasabi Mustard

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Lobster (or Shrimp) Corndogs with Chipolte Ketchup and Wasabi Mustard
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Lobster (or Shrimp) Corndogs with Chipolte Ketchup and Wasabi Mustard

Ingredients


For the Lobster:

  • 4 warm water lobster tails(or 10 shrimp)

  • 30 skewers

  • Corndog batter (recipe follows)

  • 1 gallon frying oil

For the Batter:

  • 2 cups flour

  • 2 cups cornmeal

  • 1 tbsp baking powder

  • 1 tsp sugar

  • 5 eggs

  • 3 egg yolks

  • 2 roasted and diced green chilis

  • 1 cup buttermilk

  • one cup milk

For the Ketchup:

  • 1 yellow onion

  • 8 cloves chopped garlic

  • 1 #10 can ketchup

  • 1/4 cup Worcestershire sauce

  • 1 tbsp soy sauce

  • 1 can chipotle in adobo

For the Mustard:

  • 1 cup whole grain mustard

  • 1/2 cup sour cream

  • 2 tbsp wasabi powder

  • 1 tbsp siracha chili sauce

  • 2 tbsp rice wine vinegar

  • salt and pepper



Instructions


For the Lobster:

Remove lobster tails from shells and cut into thirds long ways. Thread lobster tails long ways one on each skewer. Preheat oil in fryer or large pot to 325 degrees. One at a time dip lobster tails into batter and place in hot oil. Fry until golden brown, turning the tails several times with tongs to get even cooking. Skewers should fry about 4-5 minutes each. Fry about 5-6 skewers at one time. Drain on paper towels. Serve with chipolte ketchup.

For the Batter:

Combine flour, cornmeal, baking powder, sugar in a bowl. In a separate bowl combine eggs, egg yolks, milks, and green chili. Stir each bowl until well combined. Add liquid to dry ingredients. Whisk until smooth.

For the Ketchup:

Sauté onions until soft, add garlic and sauté for 10 seconds, add remaining ingredients and cook for 15 minutes on medium heat. Puree, strain, cool.

For the Mustard:

 

Dissolve wasabi powder in vinegar until smooth, add in mustard and sour cream, salt and pepper to taste.

 

Servings
10
Servings
10
Lobster (or Shrimp) Corndogs with Chipolte Ketchup and Wasabi Mustard
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Lobster (or Shrimp) Corndogs with Chipolte Ketchup and Wasabi Mustard

Ingredients


For the Lobster:

  • 4 warm water lobster tails(or 10 shrimp)

  • 30 skewers

  • Corndog batter (recipe follows)

  • 1 gallon frying oil

For the Batter:

  • 2 cups flour

  • 2 cups cornmeal

  • 1 tbsp baking powder

  • 1 tsp sugar

  • 5 eggs

  • 3 egg yolks

  • 2 roasted and diced green chilis

  • 1 cup buttermilk

  • one cup milk

For the Ketchup:

  • 1 yellow onion

  • 8 cloves chopped garlic

  • 1 #10 can ketchup

  • 1/4 cup Worcestershire sauce

  • 1 tbsp soy sauce

  • 1 can chipotle in adobo

For the Mustard:

  • 1 cup whole grain mustard

  • 1/2 cup sour cream

  • 2 tbsp wasabi powder

  • 1 tbsp siracha chili sauce

  • 2 tbsp rice wine vinegar

  • salt and pepper



Instructions


For the Lobster:

Remove lobster tails from shells and cut into thirds long ways. Thread lobster tails long ways one on each skewer. Preheat oil in fryer or large pot to 325 degrees. One at a time dip lobster tails into batter and place in hot oil. Fry until golden brown, turning the tails several times with tongs to get even cooking. Skewers should fry about 4-5 minutes each. Fry about 5-6 skewers at one time. Drain on paper towels. Serve with chipolte ketchup.

For the Batter:

Combine flour, cornmeal, baking powder, sugar in a bowl. In a separate bowl combine eggs, egg yolks, milks, and green chili. Stir each bowl until well combined. Add liquid to dry ingredients. Whisk until smooth.

For the Ketchup:

Sauté onions until soft, add garlic and sauté for 10 seconds, add remaining ingredients and cook for 15 minutes on medium heat. Puree, strain, cool.

For the Mustard:

 

Dissolve wasabi powder in vinegar until smooth, add in mustard and sour cream, salt and pepper to taste.

 

Servings
10
Servings
10
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