Lobster Corn Dogs Lemon Aioli (Print Version)
Juicy lobster corn dogs served with tangy lemon-dill aioli, perfect for sharing at parties or enjoying as a flavorful snack.
# Ingredients:
→ Seafood
01 -
450 g cooked lobster meat, chopped
→ Batter
02 -
130 g cornmeal
03 -
125 g all-purpose flour
04 -
15 g baking powder
05 -
5 g salt
06 -
2 g paprika
07 -
240 ml buttermilk
08 -
1 large egg
→ Aioli
09 -
120 g mayonnaise
10 -
15 ml freshly squeezed lemon juice
11 -
2 g finely grated lemon zest
12 -
4 g fresh dill, finely chopped
13 -
Salt and freshly ground black pepper, to taste
→ Frying Oil
14 -
Vegetable oil, sufficient for deep frying
# Steps to Follow:
01 -
Whisk together cornmeal, all-purpose flour, baking powder, salt, and paprika in a large mixing bowl.
02 -
In a separate bowl, combine buttermilk and egg, blending well.
03 -
Add the wet mixture to the dry ingredients and mix until just incorporated.
04 -
Gently fold the chopped lobster meat into the batter to distribute evenly.
05 -
Fill a deep frying pan with vegetable oil to a depth of approximately 5 cm and heat to 175°C.
06 -
Thread the lobster mixture onto skewers, dip in batter if needed, and carefully lower into hot oil. Fry in batches, turning as needed, until golden brown, about 3–4 minutes.
07 -
Remove fried corn dogs and drain on paper towels to remove excess oil.
08 -
In a small bowl, stir together mayonnaise, lemon juice, lemon zest, chopped dill, and season with salt and pepper to taste.
09 -
Present the corn dogs warm with lemon-dill aioli for dipping.
# Additional Notes:
01 -
For additional heat, incorporate a pinch of cayenne pepper into the batter.
02 -
Pair with a chilled, crisp white wine such as Sauvignon Blanc.