Lobster Corn Dogs with Spicy Mustard Sauce

[kaci]

Lobster Corn Dogs with Spicy Mustard Sauce


Makes 12 corn dogs

This nontraditional spin-off of an old-fashioned favorite makes a fun dinner-party appetizer plate or main course for more intimate gatherings.



Sauce:
1 cup mayonnaise
1/4 cup whole grain Dijon mustard
2 tablespoons chopped fresh chives
1 tablespoon Dijon mustard
2 teaspoons dry mustard
2 dashes of Worcestershire sauce
2 dashes of hot pepper sauce

Corn dogs:
8 ounces uncooked medium shrimp, peeled, deveined
1/2 teaspoon coarse kosher salt
1 large egg
2 tablespoons heavy whipping cream
1 teaspoon Worcestershire sauce
3/4 teaspoon Cajun seasoning*
1/2 teaspoon hot pepper sauce
1 pound cooked lobster meat, cut into 1/4- to 1/3-inch cubes (about 4 cups)
1/2 cup frozen corn kernels, thawed
1/2 cup thinly sliced green onions (about 4)
12 ice-pop sticks

Beer batter:
1 cup all purpose flour
1/4 cup cornmeal
1 teaspoon salt
1/4 teaspoon paprika
1 cup lager beer
Peanut oil (for frying)
.
For sauce: Whisk all ingredients in medium bowl to blend. Season to taste
with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover and
refrigerate.

For corn dogs: Using on/off turns, blend shrimp and coarse salt in processor
until coarsely chopped. Add egg, cream, Worcestershire sauce, Cajun
seasoning, and hot pepper sauce. Process until smooth. Mix lobster, corn,
and green onions in large bowl. Add shrimp puree; fold in until blended.

Divide mixture into 12 equal portions (scant 1/3 cup each). Using moistened
hands, form each into 3x11/2-inch log and place on baking sheet, spacing
apart. Insert ice-pop stick into 1 end of each log, pushing through almost
to other end. Cover and chill at least 4 hours and up to 6 hours.

Beer batter: Whisk first 4 ingredients in medium bowl. Whisk in beer.

Add enough oil to heavy large saucepan to reach depth of 3 inches. Attach
deep-fry thermometer to side of pan. Heat oil to 350°F. Dip 1 corn dog into
batter; turn to coat corn dog plus 1/2 inch of stick. Let float in hot oil.
Repeat with 3 more corn dogs. Fry until golden brown and crisp and centers
are cooked through, occasionally grasping sticks with tongs to turn
carefully, 4 to 5 minutes. Transfer to paper towels to drain. Repeat in 2
more batches with remaining corn dogs and batter. Serve hot with sauce for
dipping.

* Available in the spice section of most supermarkets.