Sweet Potato Pie
November 22, 2021
Cajun Shrimp and Grits
December 13, 2021Lobster Corn Dog
Lets Elevate a Childhood Delight to an Elegant Dish!!
The Ingredients & Instructions:
Ingredients
- 1 qt. WATER
- 1 tbsp. CREOLE SEASONING
- 4 LOBSTER TAILS
- 1 cup CORNMEAL
- 1 cup FLOUR
- ½ cup SUGAR
- 1 tbsp BAKING POWDER
- 1 tsp SALT
- 1 EGG
- 1 cup MILK OR BUTTERMILK
- 1 tbsp OIL
- OIL FOR FRYING
- 1 cup MAYONNAISE
- 1 tbsp. minced GARLIC
- 1 tsp. GARLIC POWDER
- 1 tbsp. SOY SAUCE
Instructions
- In a large stockpot, bring 1 quart of WATER to a boil (or enough to cover the LOBSTER TAILS ), and add CREOLE SEASONING.
- Skewer the LOBSTER TAILS to keep them from curling when boiling and boil the LOBSTER TAILS 4 minutes.
- Remove the LOBSTER TAILS from the water and immediately drop into ice water to chill for about 5 minutes
- Discard the water, take out the skewers, remove the LOBSTER TAILS from the shells and set aside.
- Heat OIL to 350° in deep pan big enough to fit LOBSTER TAILS and stick.
- Mix DRY INGREDIENTS thoroughly and add WET INGREDIENTS, mix well.
- Put BATTER in a tall cup for dipping.
- Dry LOBSTER TAILS and insert stick carefully. Dust with a light coat of FLOUR. Dip LOBSTER TAILS into batter cup and be sure to coat completely.
- Carefully put LOBSTER DOGS into pan and cook on each side until golden brown.
- Drain well on paper towels.
- Mix the MAYONNAISE, GARLIC, GARLIC POWDER, and SOY SAUCE together.
- Cover and refridgerate unitl ready to use.
ENJOY!
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