vLobster Corn Dogs with Grain Mustard Dipping Sauce

By Shaylie

Ingredients

• For the filling:
• 8 oz Shrimp, cleaned and shelled
• 1/3 cup heavy cream
• 1 pound Lobster meat, coarsely chopped
• 2 Tbsps. fresh chives, chopped
• To Taste. salt and freshly ground white pepper
• For the Batter:
• 1 1/2 cups AP(all purpose) flour, sifted
• 1 1/2 cups cornstarch
• 1 Tbsp. baking soda 1/4 cup sugar
• 2 cups corn meal pinch salt
• 1 3/4 cups soda water
• For the Sauce:
• 1 cup Grain mustard
• 1 cup whipped crème Fraiche

Details

Servings 10

Preparation

Step 1

To Prepare the Filling:

1. Puree the shrimp with cream until smooth; season with salt and pepper.
2. Transfer to a chilled mixing bowl; using a spatula fold in the lobster meat and chives, season with salt and pepper.
3. Lay plastic film wrap out onto a clean working surface; using a pastry bag, or a plastic zip-lock bag with one of the corner tips cut, pipe the mixture along one edge of the film wrap. Note: The mixtures diameter should be approximately 3/4 of an inch wide.Carefully roll the mixture into a long cylinder. Use butchers' twine to tie each end and at 4 inches increment in between to form links. Repeat until entire mixture has been used.
4. Poach the lobster "sausages" in gently simmering water for 3 to 4 minutes. Transfer to an ice water bath to cool.
5. Remove the ties and film and skewer each link. Transfer to refrigerator to store while the batter is made.
To Prepare the Batter:
1. Combine the dry ingredients in a bowl; add the soda water and stir until completely mixed.
To Prepare the Sauce:
1. Using a spatula, fold the whipped crème Fraiche into the mustard. Assembly:
Dip the lobster dogs in the batter and deep fry in 350 degree oil. Remove the corndogs from the oil when they are golden brown; transfer to a plate lined with absorbent toweling. Serve with the mustard dipping sauce.