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Lobster Corndog and Yuzu Remoulade

Lobster Corndog and Yuzu Remoulade

Chef Lee Sepaniac | Culinary Specialist, Gourmet Food Group

Serve with Yuzu remoulade and Asian Slaw


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


  1. Sift together the dry ingredients except for the cornmeal, which should be added then to sifted ingredients.
  2. Mix the milk and eggs together and add to the dry ingredients, incorporate with a whisk gently
  3. Reserve the batter, refrigerated for service
  4. Soak wooden skewers in advance
  5. Skewer the poacked lobster onto the 3 wooden skewers evenly, then cut off the sharp tip
  6. 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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