Sunday Brunch: Lobster Tail Corndogs

WGN Weekend Morning News

Chris Blackburn, owner and executive chef of Great Full Plate, a private chef service, joins WGN Weekend Morning News to share his recipe for Lobster tail corndogs.

Blackburn is a classically trained chef with over 18 years in the restaurant industry, with experience as a seasonal chef alternating summers and winters and high-end beach and ski resorts.

INGREDIENTS

Lobster Tail Corndogs

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • Pinch salt
  • Pinch black pepper
  • Pinch crushed chili powder
  • 4 tbsp. baking powder
  • Pinch sugar
  • 1 egg
  • 1 cup milk
  • Lobster tails
  • Pinch salt
  • 1 lemon per lobster tail

DIRECTIONS

  • Bring a large pot of salted water to a boil.
  • Skewer the shelled tails to keep from curling.
  • Boil with shells on for 4 mins – then remove and place right into an ice water bath.
  • Chill for 5 minutes, then remove, take out the skewers, and remove meat from shells.
  • Combine dry and wet batter ingredients separately, then add together, whisk and pour into a container for dipping.
  • Pre-heat oil.
  • Skewer each tail and dip in batter, coating evenly.
  • Drop in oil and fry for 4-5 mins.
  • Remove and let rest.
  • When ready, top with bacon jam and squeeze of lemon.

Copyright 2021 Nexstar Media Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Popular

Latest News

More News