Lobster Corn Dogs

WHAT YOU'LL NEED
4 lobster tails
2 cups of cornmeal (for corn dog batter)
2 cups of all purpose flour (for corn dog batter)
2 teaspoons of baking powder (for corn dog batter)
1 teaspoon of baking soda (for corn dog batter)
1/2 teaspoon cayenne (for corn dog batter)
3 cups of buttermilk (for corn dog batter)
16 ounces of creamed corn (for corn dog batter)
1/2 cup grated onion (for corn dog batter)
1 tablespoon honey (for corn dog batter)
2 cups mayonnaise (for spicy lemon sauce)
1/2 cup lemon juice, fresh (for spicy lemon sauce)
3 tablespoons sriracha (for spicy lemon sauce)

LET'S GET COOKING!
Mix all dry corn dog batter ingredients in a bowl. Mix all wet corn dog ingredients in a separate bowl. Mix wet into dry. Set aside. 

Boil tails for 4 minutes and shock in ice water. Remove shells, cut and skewer meat. Skewer lobster tails so they don't curl when cooking. Heat oil to 350 degrees. Dip lobster meat into batter, remove excess. Slowly place into oil, swirling at first so it doesn't stick to the bottom. Fry for between 2 and 3 minutes. Remove and drain on paper towels. Combine spice lemon sauce ingredients and serve on the side.





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