Lobster Corn Dog With Tamarind Ketchup Food

LOBSTER CORN CHOWDER

Steps:

• Remove the meat from the shells of the lobsters. Cut the meat into large cubes and place them in a bowl. Cover with plastic wrap and refrigerate. Reserve the shells and all the juices that collect. Cut the corn kernels from the cobs and set aside, reserving the cobs separately.
• For the stock, melt the butter in a stockpot or Dutch oven large enough to hold all the lobster shells and corncobs. Add the onion and cook over medium-low heat for 7 minutes, until translucent but not browned, stirring occasionally. Add the sherry and paprika and cook for 1 minute. Add the milk, cream, wine, lobster shells and their juices, and corn cobs and bring to a simmer. Partially cover the pot and simmer the stock over the lowest heat for 30 minutes. (I move the pot halfway off the heat.)
• Meanwhile, in another stockpot or Dutch oven, heat the oil and cook the bacon for 4 to 5 minutes over medium-low heat, until browned and crisp. Remove with a slotted spoon and reserve. Add the potatoes, onions, celery, corn kernels, salt, and pepper to the same pot and saute for 5 minutes. When the stock is ready, remove the largest pieces of lobster shell and the corn cobs with tongs and discard. Place a strainer over the soup pot and carefully pour the stock into the pot with the potatoes and corn. Simmer over low heat for 15 minutes, until the potatoes are tender. Add the cooked lobster, the chives and the sherry and season to taste. Heat gently and serve hot with a garnish of crisp bacon.

LOBSTER CORN DOGS

Steps:

• For the lobster corn dogs: In a large stockpot, bring salted water to a boil, about 1 quart (enough to cover the lobster tails). Skewer the lobster tails to keep them from curling when you put them into the boiling water. Drop the lobster tails in the boiling water and cook for 4 minutes. Remove the tails from the water and immediately drop into ice water. Once chilled, after about 5 minutes, remove from the water, take out the skewers, remove the meat from the shells and set aside.
• Combine the cornmeal, flour, 1 tablespoon salt, baking powder, baking soda and cayenne in a medium bowl. In a separate bowl, combine the buttermilk, creamed corn, onions and honey. Add the wet mixture to the dry mixture and mix with a whisk. There will be lumps when done. Pour the batter in a container.
• Preheat the oil in a deep-fryer to 365 degrees F.
• Put a skewer into each tail and dip into the batter, making sure to coat evenly. Carefully drop into the fryer and cook for 4 to 5 minutes. Remove and let rest on paper towels for 2 minutes to cool so the aioli doesn't melt off.
• For the aioli: In a blender, puree the lemon zest, lemon juice, shallots and garlic. In a bowl, fold puree into mayonnaise and place into a squirt bottle.
• Drizzle the lemon aioli onto the lobster corndogs, and garnish with paprika, chopped chives and parsley. Enjoy!