Lobster Tempura Corn Dog

Lobster Tempura Corn Dog

with Dynamite Dipping Sauce



  • ¾ C all-purpose flour
  • ½ C cornstarch
  • ½ Tbsp salt
  • 1 C ice-cold water
  • (adjust water if thinner batter desired)
  • 8 oz Bahamian Lobster Tail


  • ¼ C Mayonnaise
  • 2 Tbsp Sweet chili sauce
  • 1 Tbsp Sriracha hot sauce
  • 1 E Juice of 1 Fresh lime and zest
  • 1 Tbsp Freshly chopped mint and parsley


  1. Put all the dry ingredients (flour, cornstarch, baking powder, and salt) for the batter in a bowl and whisk.
  2. Gradually add water as you whisk. Try not to over whisk.
  3. Split the lobster tails in half lengthwise. Gently pull lobster meat from shell, skewer half of tail lengthwise onto a bamboo skewer.
  4. Dip Lobster into batter and deep fry at 350°F for 2-3 minutes and drain onto paper towels.
  5. Plate 2 skewers and top with sauce or as a dipping sauce on the side.