Name: Lobster Corn Dogs
Prep time: 10 min
Cook time: 15 min
Ingredients: 4 lobster tails; 8 corn dog sticks or wooden skewers; vegetable oil (enough to fill a skillet 2 inches deep); 1 8 oz box tempura batter mix; 2 Tbsps corn meal; 1/3 cup mayo; 1/3 cup sweet Thai chili sauce; 1 to 3 Tbsps Sriracha (more or less depending on spice preference)

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My sister gave me the idea to make this copycat recipe for Lobster Corn Dogs after her trip to Disney World last year.

She said they were amazing (duh…not sure how they could be bad) and served with a sweet and spicy sauce.

I make a lot of recipes with a homemade bang bang sauce so I went with that.

It’s just mayo, sweet Thai chili sauce, and Sriracha. SO good!

For the lobster I have 4 lobster tails and the batter is a mix of tempura mix and cornmeal.

You know, for the “corn dog” part of it.

Here’s how to make Lobster Corn Dogs

Remove the lobster shells and cut each lobster tail in half.

Then put each on a corn dog stick or wooden skewer.

putting the corn dog sticks in the lobster tails

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Once they are all skewered, set a skillet over medium heat filled 2 inches deep with vegetable oil.

While the oil heats up mix the tempura batter according to the package directions and add in 2 Tbsps corn meal.

Whisk it together until it has a lumpy consistency like this 🙂

Batter the lobster and gently place in the skillet with the oil once it reaches 350 degrees.

These will fry for 4 to 6 minutes total, flipping halfway through.

I recommend 3 to 4 at a time so the oil doesn’t reduce in heat too much.

This would make them not as crispy.

And if I’m splurging by deep frying lobster I want ALL the crispiness 😉

Once they are golden brown remove them with tongs and place on paper towels.

And repeat with the remaining lobster dogs.

The hardest part was waiting for them to cool before digging in!