Lobster Corn Dog

Yield: 1 serving

Photo by Cliff Robinson Photography + Design

Amt    Ingredient
6 to 7 oz.     cold-water lobster tail, removed from shell, cleaned and de-veined, split in half lengthwise
1 ea.    wooden skewer
2 cups     all-purpose flour
2 cups     corn meal
1 tsp.     garlic powder
5 tbsp.     sugar
1½ tbsp.     baking powder
1 ea.     whole egg
2½ cups     buttermilk
to taste    salt


  • Roll each piece of lobster in plastic wrap into a cylinder shape to resemble a hot dog, and freeze slightly to keep the shape.
  • Place a soaked wooden skewer through tail end.
  • Pre-heat fry oil to 350° F.
  • Combine flour, corn meal, garlic powder, sugar, and baking powder.
  • Whisk in egg and buttermilk.
  • Dust skewered lobster tail with seasoned flour.
  • Dip into batter and fry at 350°F until golden brown (2 to 3 mins.).
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Submitted by Jason Zeller, Executive Chef, The Hamlet Country Club, Delray Beach, Fla.