Lobster Corn Dogs

Chef Brian Dandro

A summertime staple gets a fancy, seafood-y make-over courtesy of chef Brian Dandro. Behold: the lobster corn dog. Dandro uses the succulent-yet-firm tail meat and adds a little cayenne to spice up his batter. You can serve yours (as he does) with mustard and pickles or go the cocktail sauce route if you want to play up the from-the-sea angle.


Servings: 4


For the corn dog batter
  • 1/2 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup buttermilk
For the mustard dip
  • 1/2 cup whole grain Dijon mustard
  • 1/4 cup regular Dijon mustard
  • 1/4 cup mayo
  • 2 tablespoons red wine vinegar
  • 2 tablespoons tarragon, minced
For the corn dogs
  • the meat from a 1 1/2 pound lobster tail, cooked and cut into 4 long pieces
  • 1/2 gallon peanut oil to fry
  • 2 ounces creamy mustard dip
  • your favorite pickles
  • 4 bamboo tooth picks


For the batter
  1. Mix all the dry ingredients together. Then, slowly add the buttermilk until the batter comes together.
  2. Let the batter rest for 10 minutes.
For the mustard dip
  1. Whisk all the ingredients together and season with salt and pepper to taste.
For the corn dogs
  1. Heat up the peanut oil in a heavy pot or deep fat fryer to 350 degrees.
  2. Dip the lobster pieces in the batter, making sure to cover the meat completely. Carefully place the battered lobster pieces in oil and fry for three to four minutes, until golden brown.
  3. Remove the lobster from the fryer with tongs or a slotted spoon and let drain on paper towels for thirty seconds.
  4. Stick one end of each lobster corn dog with a toothpick and serve with mustard dip and pickles.

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