
Lobster Corndog and Yuzu Remoulade
Chef Lee Sepaniac | Culinary Specialist, Gourmet Food Group
Serve with Yuzu remoulade and Asian Slaw
Ingredients
Batter for Lobster Dogs
- 1.25 cups A/P Flour
- 1 tsp. Salt
- 3/4 cup Cornmeal
- 4 Tbsp. Sugar
- 1 tsp. Baking Powder
- 2 each Whole Large Eggs
- 3/4 cup Whole Milk
Recipe Cost: $1.02
Portion Cost: $0.34
For Lobster Dog Assembly
- 2 each Wooden Skewers
- 2 oz. Poached lobster meat 1 inch cubes
Portion cost: $4.00
Yuzu Remoulade
- 1 oz. Yuzu Mayo
- 1 tsp. Yuzu Juice
- 1 tsp. Sriracha
Portion Cost: $1.27
Total Plate Cost: $5.61
Preparation
- Sift together the dry ingredients except for the cornmeal, which should be added then to sifted ingredients.
- Mix the milk and eggs together and add to the dry ingredients, incorporate with a whisk gently
- Reserve the batter, refrigerated for service
- Soak wooden skewers in advance
- Skewer the poacked lobster onto the 3 wooden skewers evenly, then cut off the sharp tip
- Dip skewers in a flour dredge first, then batter and deep fry for 3-4 minutes at 375 degrees until golden brown, serve with yuzu remoulade
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