Lobster Corn Dogs are an absolute treat, tempura battered lobster tails fried to crispy perfection and dipped in Bang Bang sauce
- 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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Remove the lobster meat from the shells. Cut each lobster tail in half lengthwise. Put each piece on a corn dog stick or wooden skewer.
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Put enough vegetable oil in a skillet to fill 2 inches deep. Set the skillet over medium heat. While the oil heats up mix the tempura batter according to the package directions and stir in the corn meal.
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When the oil reaches 350 degrees batter 3 to 4 lobster corn dogs and gently place in the oil. Cook 4 to 6 minutes total, flipping halfway through. Remove and place on paper towels to cool and repeat with remaining lobster corn dogs.
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Mix together the mayo, sweet Thai chili sauce, and Sriracha for a dipping sauce.