Chef Dan Dipietro of Twin River Casino, Shipyard was in The Rhode Show kitchen to show us how to make their Atlantic Lobster Tail Corn Dog.
Corn Dog Batter Ingredients
16 Oz of Creamed Corn
3 cups of Buttermilk
1 tablespoon of Honey
3 oz of Minced Onion
2 Cups of Water
3 cups Cornmeal
2 cups Flour
1.5 Tablespoon Baking Powder
1 teaspoon Baking Soda
Half teaspoon cayenne
Preparing Our Corn Dog Batter
- Combine all wet components for our batter.
- Combine all dry components for our batter.
- Combine both wet & dry mixtures and mix together.
- Process complete batter mixture through blender until batter is smooth in texture.
- Pour batter into a deep vessel (about the length of your skewer) as this will be our coating instrument for our corn dogs. Ex. Tall beer glass
Preparing Lobster Tails
- Take your cleaned & cooked lobster tail and carefully slice it in half directly down the middle.
- Holding your skewer, carefully pierce one half of the lobster tail & run the skewer through the meatiest portion of the tail to make sure it will stay attached to the skewer throughout the cooking process.
- Do the same with the second half of the lobster tail, this time lining it up behind the first tail, thus making a long lobster tail shish kabob. At least 6 inches of the skewer should contain lobster meat at this point.
- Lightly dip or spray the lobster tail skewer with room temperature water. This will help the batter stick to the lobster once it becomes time to fry.
Battering & Frying Our Lobster Tail Corn Dogs
- Make sure your frying oil is heated to 350 degrees.
- Grab the end of the skewer that does not have any lobster on it.
- Holding the skewer vertically, dip the lobster tail end into the batter until all of the lobster meat is fully submerged in the corn dog batter.
- Carefully pull the corn dog out making sure that the lobster meat is completely covered with batter.
- Place & hold the corn dog inside the fry oil, giving it a turn here and there to make sure it is cooking evenly.
- Let the corn dog fry until it is nice & golden brown in appearance.
- Remove the corn dog from the oil & set it down on some paper towels for cooling in order to catch excess oil.