It’s party time – Fiesta Friday has arrived! I’m heading over to The Novice Gardener’s for another week of fun, I can’t believe this is Fiesta Friday #10 already! Before the food, I offer a little back story on today’s contribution which coincides with my frame of mind this time of year. Growing up, warmer weather in the Spring always brought anticipation of my favorite summer activity of all – making the trek to Cedar Point in nearby Sandusky, Ohio. Cedar Point has always been the amusement park of choice for our family. Close to home…check. Coasters galore…check. Water park…check. For years and years I made at least one trip each summer to Cedar Point. As a child under my parent’s watchful eye, as a guest of my dear friend Lynn and her parents and finally as a teenager with a carload of friends [no parents – but that’s another story, hehe]. Glenn and I continued the yearly trek with our own children in tow. First when they were small children, then they brought friends along, sometimes with other families and finally on their own with their group of friends. The cycle continued! Different faces, different times, yet essentially the same.
One thing that hasn’t changed much in all these years is the amusement park food. Funnel cakes and frozen bananas…hamburgers and corn dogs. Aahhh – the corn dog 🙂 Definitely one of my personal favorites all these years! Until I discovered….
….the Lobster Corn Dog! Yes, Lobster! Not your average corn dog, and not at Cedar Point. But still found close to home – and even closer than Cedar Point. Years back, there was a Taste Fest each summer in Detroit. Local restaurants would gather in the streets to sell their fare. From fine dining establishments to greasy spoons – all the best stuff. Glenn and I would take the kids to taste the “finer things in life”, and normally follow our meal with a trip to the ballpark to take in a Detroit Tigers game. We had this tradition for 5 years or so until the Taste Fest was no more. Well, at least the Tigers remained 🙂The Lobster Corn Dog was the offering from Coach Insignia, a fine dining establishment in downtown Detroit. Our first year to the Taste Fest, we got one to share four ways…not nearly enough to make us all happy! By the time the last year of the fest came along it was one each, and we were all happy campers! In fact, we made the trip there the last year just for the Lobster Corn Dog. I haven’t had one since…until now! Woo hoo…I cannot verbalize my joy in finding this recipe!The evolution of lobster to corn dog starts with lobster tails, split down the middle. The tails are threaded unto skewers and dipped in a light batter, then fried until golden. Pure heaven! The accompanying citrus sauce can be used as either a glaze or a dip. If using as a dip [my preference], I feel a half recipe is more than enough. This recipe makes 6 hearty appetizers. Enjoy…
Lobster Corn Dog with Citrus Sauce
6 ounces orange marmalade
6 Tablespoons apple cider vinegar
¼ cup honey
2 teaspoons grated fresh ginger
½ teaspoon sesame oil
2 teaspoons Dijon mustard
1 Tablespoon whole grain mustard
1 Tablespoon fresh chopped parsley
½ cup yellow cornmeal
½ cup all-purpose flour
¼ cup cornstarch
1 cup soda water
Oil for frying
6 bamboo skewers [8-10 inches long, you may have to cut to size to fit in your fryer/pot]
3 lobster tails [approximately 4 ounces each]
•Make the citrus glaze/dip: Bring the marmalade, vinegar, honey and ginger to a boil in a heavy saucepan. Reduce the heat to a simmer; allow mixture to reduce by one-third. When the mixture has reduced, remove it from the heat and allow to cool slightly. Stir in the sesame oil, Dijon mustard and whole grain mustard and cool it completely. Add the parsley and set aside.
•Prepare the corn dog batter: In a large bowl mix together the cornmeal, flour and cornstarch. Slowly whisk in the soda water. Let the batter rest 5 minutes. In a deep fryer or pot, heat oil to 325ºF. [The oil must be deep enough to submerge the lobster corn dogs.]
•Assembly/frying of the corn dogs: Cut the lobster tails lengthwise and remove the meat from the shell. You will now have 2 pieces of meat per tail. Thread the lobster meat onto a bamboo skewer. Dip the lobster sticks into the corn dog batter, coating them thoroughly, then slowly place them into the deep fryer/pot for 3 to 5 minutes or until they are golden brown. Hint: Use a tall, narrow container to hold the batter for dipping the skewers. I used a beer glass which worked perfectly.
•To serve:Place lobster dogs on a bed of cole slaw; serve with a small container of citrus sauce for dipping or drizzle the sauce over the hot lobster corn dogs.
Lobster Corn Dog recipe adapted from here.