Certain foods bring back the feelings of childhood summer magic…popsicles, candy apples, and of course corn dogs. Once you’ve had a good corn dog, freshly battered and lifted out of the oil golden and crusty, you never forget that first bite.
Corn dogs remind me of past summertime fun. The kind of memories I want to recreate for my friends and family.
We’ve spent a lot of time on the coast this summer. It’s a blessing to be able to jump in the car on a Friday afternoon and enjoy fresh seafood and a waterfront sunset by dinnertime.
Although blue crabs, shrimp, and oysters are the easiest finds along the Carolina coastline, we are also able to find fresh lobsters, from slightly further north, to perfect our oceanfront dining experiences.
This summer KitchenAid challenged me to “Take My Corn Dogs to the Cape” for National Lobster Day. Combining luxurious lobster tails with my old childhood favorite, corn dogs, I made hot steaming Lobster Corn Dogs with juicy lobster meat on the inside and crispy corn batter on the outside.
Although most people enjoy simple lobster tails dunked in butter, I found the addition of a classic cornmeal coating, along with a zesty Lemon Tarragon Aioli, ridiculously irresistible.
I believe you’ll find these Lobster Corn dogs with Lemon Tarragon Aioli to be a refreshing take on a summer classic. One you’ll want to make again and again.
Let me show you how…
I started by making an ultra silky and herbaceous aioli in my KitchenAid® Pro Line® Series 16-Cup Food Processor. I simply blended garlic and tarragon into a mixture of egg and lemon juice. Then I poured in oil, as slowly as possible, so that the aioli emulsified into a creamy condiment that complemented the lobster perfectly.
Then I skewered lobster tails right through the shells so that they wouldn’t curl up while boiling. The lobster tails should boil for only a few minutes, so that they are not over-cooked after being battered and fried.
Once boiled until red, dunk the lobster tails in ice water to cool, then cut the shells off with kitchen shears.
Remove the skewers. Cut the lobster tails in half lengthwise. Then skewer each half again, leaving a handle on one end.
I heated the fry oil in a large stockpot on my KitchenAid® 36-Inch Commercial-Style Gas Rangetop. It’s important to keep the heat of the fry oil extremely even, so the lobster corn dogs cook consistently in each batch. My KitchenAid® Rangetop makes it so easy to set your burner to just the right temperature, and it holds the temperature at the correct heat batch after batch.
Whisk the cornmeal batter until very smooth. Then dunk the skewered lobster tails in the batter several times to eliminate air bubbles for even coverage.
Slowly and carefully swirl the battered lobster tails down into the oil. This keeps them from sticking to the bottom of the pot, and to each other. Fry at 350 degrees for approximately 2 minutes until golden and crusty. Then use tongs to lift the Lobster Corn Dogs out of the fry oil and place on a paper towel lined plate to drain.
Serve the Lobster Corn Dogs warm, with the Lemon Tarragon Aioli. You can serve the aioli on the side for dunking, or drizzle it over the top.
Lobster Corn Dogs with Lemon Tarragon Aioli offer a touch of childhood innocence with a heaping portion of seaside elegance. Taking Corn Dogs to the Cape was a brilliant idea.
Thanks KitchenAid for the inspiration.
Lobster Corn Dogs with Lemon Tarragon Aioli
Makes 8 lobster corn dogs
For the lemon tarragon aioli
1 large egg, room temperature
2 garlic cloves
1 teaspoon Dijon mustard
1/2 cup olive oil
1/2 cup grape seed oil
1 tablespoon fresh lemon juice
1 tablespoon fresh chopped tarragon
Salt and Pepper
For the lobster corn dogs
4 average-sized lobster tails, in shells
12 ounce bottle pilsner/lager beer
1 1/4 cup cake flour
2/3 cup yellow cornmeal
1 1/2 teaspoons salt
2 quarts oil for frying (peanut, canola, safflower)
12 wooden skewers
For the lemon tarragon aioli
Place the egg, garlic, and Dijon mustard in a food processor. Puree until smooth. Then remove the plug in the lid and very slowly drizzle in both oils until emulsified and thick. Scrape the sides of the Food Processor and puree again to combine. Then add the lemon juice and tarragon. Pulse several times to combine. Salt and pepper to taste. Refrigerate until ready to serve.
For the lobster corn dogs
Place a large pot of water on the stove and bring to a boil. Insert a wooden skewer down the length of each lobster tail, so they don’t curl while cooking.
When the water is boiling, gently lower the lobster tails into the pot. Prepare a large bowl of ice water to chill the lobster tails. Once the tails start to turn red (about 3-4 minutes) remove from the boiling water with tongs, and place them in the ice bath. *The lobster tails should be cooked enough to hold their shape and separate easily from the shells, but DO NOT let them cook all the way through (with bright red shells) or they will get tough when you fry them.
After the lobster tails cool down, use kitchen shears to cut the shells open. Run your thumb under the shell on each side to separate the meat from the shell. Remove the skewer and cut each tail into two long pieces.
Place a large pot of fry oil over medium-low heat. Trim the remaining wooden skewers so they are no longer than the length of the pot. (They need to be able to lay flat in the oil.) Insert a skewer into each piece of lobster, leaving a long handle on one end, then place them on a paper towel to dry.
Mix the flour, cornmeal and salt in a medium bowl. Whisk in the beer until smooth.
Once the oil is hot, drop a little spoonful of batter into the oil, to check the temperature. It should be somewhere between 350-375 degrees F. (Of course, you could use a thermometer as well.) If the oil is at the right temperature, the batter will fry to a golden state in about 2 minutes. If it’s too hot, lower the temperature and check again in 5 minutes. If it’s too cool, raise the temperature and check again in five minutes.
Once the temperature is just right, dip a lobster skewer into the batter, coating completely. Tap off the excess batter and slowly lower into the hot oil. Swirl it around a little, as you release the lobster corn dog, so it doesn’t stick to the bottom of the pot. (I like to fry no more than 2 at a time, to make sure they don’t over cook.) Watch and flip with tongs for approximately 2 minutes, until it reaches a bright golden color. Then remove from the oil and place on a paper towel lined plate to drain. Repeat with the remaining lobster skewers.
Serve the Lobster Corn Dogs hot with the Lemon Tarragon Aioli.
For more Food Processor recipes, click here for our eRecipe book.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*