READ IT AND WEEP JOEY!
READ IT AND WEEP!
LOBSTER CORN DOG ROLLS
Recipe: Lobster Corn Dog Rolls with Tamarind Ketchup
Lobster Corn Dogs Rolls
6 c Vegetable oil
3 c Corn meal
1/2 c Sugar
3 Eggs
1/4 c Milk
2 Lobster tails; (8-ounce)
—————TAMARIND KETCHUP——————–
2 c Tamarind; fresh
2 c Red tomato; chopped
1 c White onion; diced
3 Cloves garlic; minced
2 c Orange juice
1/2 Box brown sugar
1 c Mango; chopped
2 Red bell peppers; grilled
Preheat 6 cups vegetable oil to 350 degrees. Whisk together corn meal, sugar, eggs, and milk, set aside. Remove the lobster tail from the shell and skewer the lobster meat through the center from the bottom of the tail to the top. Dip the lobster in the batter and deep-fry until golden brown and crisp, about 4 minutes. Serve with Tamarind Ketchup.
TAMARIND KETCHUP:
In a large saute pan over medium-high heat, cook all ingredients until tender. Transfer the mixture to the jar of a blender and puree until smooth. Pour the ketchup through a fine sieve into a medium bowl. Season to taste with salt and pepper.
Did I Just Hear Ed Collard GAG?
Good Morning Gloucester 
This almost seems like a sacrilege, but I am willing to give it a go. Question – do the lobster tails get steamed first, or just right out of the tail and fried? The ketchup sounds like the nuts!
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Yes you did Paul..yes you did!
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I never thought about making lobster this way. I’ll try it out maybe.
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