Docky’s Corn Tails

Oh my God, okay…so at first I thought it was just a corn dog, right? Like, fun, fair, nostalgic, mustard-on-your-shirt kind of thing. But then you bite into it and…surprise!…it’s lobster. Actual lobster. Sweet, buttery, like it just came from someplace with boats and sweaters. And the corn batter is still all crispy and warm, like it’s trying to be comforting, but the lobster’s like, ‘Hi, I went to college.’ It’s kind of amazing. I wish there were more meats on sticks like this …it’s like when something fancy decides to relax and have fun for once. Honestly? It’s the happiest corn dog I’ve ever met.

Ingredients

1/2 gallon oil for frying
4 lobster tails
1/2 cup cornmeal
1/2 cup flour (plus 1/4 cup more)
1 tsp baking powder
1 tsp brown sugar
1/2 tsp Kosher salt
1 Egg
1/2 cup buttermilk
1 tsp hot sauce
1 tsp butter
1 tsp honey
2 tbs sriracha
2 tbs mayonnaise
1 tsp wasabi powder
1 tbs lemon zest

Directions

Heat oil in a large dutch oven (filling no more than halfway up) or deep fryer large enough to hold lobster tails on skewers. Heat oil to 350 degrees F.
Remove the raw lobster tails from their shells, slice a shallow cut along the back of the lobster tail after removing it from the shell and also remove the vein. Skewer each lobster tail with wooden skewers.
In a mixing bowl combine the cornmeal, flour, baking powder, brown sugar, and kosher salt. Whisk to combine.
In a small microwave safe bowl add the butter, honey, and hot sauce. Microwave for 30 seconds on high to melt the butter and thin the honey. Add the buttermilk to the bowl and whisk ingredients together. Beat the egg and also whisk into the buttermilk mixture.
Add the wet ingredient to the dry ingredients in the mixing bowl and whisk to combine. The batter should be thick like pancake batter. Transfer your batter to a vessel tall and skinny enough to cover the lobster tail.
Dust your lobster tails with remaining flour and dunk them one at a time into the batter to cover the tails completely.
Place battered lobster tails into the oil and fry, turning frequently to cook evenly, for 3-5 minutes. Remove tails from oil and drain on paper towels.
Combine the mayonnaise with the wasabi powder in a small bowl. Drizzle the wasabi mayonnaise and sriracha on the lobster and sprinkle on lemon zest.
Serve.