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.

# What You’ll Need:

→ 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

# How to Make It:

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 Tips::

01 -
  • Uses simple ingredients you already have in your pantry
  • Ready in just over half an hour which makes it great for busy nights
  • A fun upscale twist on a classic snack
  • Perfect for parties or as a show-stopping starter
02 -
  • High in protein thanks to lobster
  • Best served fresh and hot for optimal crunch
  • The aioli can be made ahead and stored in the fridge
03 -
  • Always keep your oil at the right temperature to prevent greasiness
  • Let the batter sit five minutes before coating lobster for a fluffier texture
  • Taste the aioli and adjust lemon or dill to your liking for a personalized dip

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