0
0
00Ingredients
4 warm water lobster tails(or 10 shrimp)
30 skewers
Corndog batter (recipe follows)
1 gallon frying oil
For the corndog batter:
2 cups flour
2 cups cornmeal
1 tbsp baking powder
1 tsp sugar
5 eggs
3 egg yolks
2 roasted and diced green chiles
1 cup buttermilk
one cup milk
For the Chipotle 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 Wasabi 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
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 Corndog 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 Chipotle 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 Wasabi Mustard:
Dissolve wasabi powder in vinegar until smooth, add in mustard and sour cream, salt and pepper to taste.
| Servings |
| 10 |
|
|
|
This recipe comes from Sam Etheridge, formerly of Ambrozia, now of Nob Hill Bar and Grill in Albuquerque, NM.
Ingredients4 warm water lobster tails(or 10 shrimp) 30 skewers Corndog batter (recipe follows) 1 gallon frying oil
For the corndog batter: 2 cups flour 2 cups cornmeal 1 tbsp baking powder 1 tsp sugar 5 eggs 3 egg yolks 2 roasted and diced green chiles 1 cup buttermilk one cup milk
For the Chipotle 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 Wasabi 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
InstructionsRemove 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 Corndog 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 Chipotle 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 Wasabi Mustard: Dissolve wasabi powder in vinegar until smooth, add in mustard and sour cream, salt and pepper to taste.
|