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Lobster Corn Dog https://www.metro.ca/userfiles/image/recipes/pogo-homard-11240.jpg PT20M PT05M PT25M
Preheat the fryer to 350°F.Slice the lobster tails in two. Insert a wood stick into each half.For the breading:In a bowl, combine the crushed chips with the Panko bread crumbs. Dip each lobster corn dog into the tempura batter. Dip each corn dog into the tempura mixture.Cook the corn dogs in the fryer for about 4 minutes.For the mayonnaise:In a bowl, combine all the ingredients.Top with the mayonnaise and chives.Source: Max L'Affamé
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2 cooked lobster tails For the breading 1 cup (250 ml) tempura batter mix (follow the manufacturer's instructions) 1 cup (250 ml) Irresistibles lime and black pepper chips crushed 1 cup (250 ml) Irresistibles Panko bread crumbs For the mayonnaise 3 cups (750 ml) Irresistibles lemon mayonnaise 1 teaspoon (5 ml) Sriracha (red-hot) sauce 1 pinch Irresistibles garlic powder For the frying vegetable oil For the presentation 1 tablespoon (15 ml) Irresistibles chives chopped
Lobster Corn Dog

Lobster Corn Dog

Rate this recipe
5 Votes
4
Main
0:20
Preparation
0:05
COOKING
0:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    cooked lobster tails
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  • For the breading
  • 1 cup
    (250 ml)
    tempura batter mix (follow the manufacturer's instructions)
  • 1 cup
    (250 ml)
    Irresistibles lime and black pepper chips crushed
  • 1 cup
    (250 ml)
    Irresistibles Panko bread crumbs

  • For the mayonnaise
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    HELLMANN’S MAYONNAISE

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    340 ml


  • 3 cups
    (750 ml)
    Irresistibles lemon mayonnaise
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    HELLMANN’S MAYONNAISE

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  • 1 teaspoon
    (5 ml)
    Sriracha (red-hot) sauce
  • 1 pinch
    Irresistibles garlic powder

  • For the frying

  • vegetable oil
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  • For the presentation
  • 1 tablespoon
    (15 ml)
    Irresistibles chives chopped
Imprimer ma sélection

Preparation

Preheat the fryer to 350°F.

Slice the lobster tails in two. Insert a wood stick into each half.

For the breading:

In a bowl, combine the crushed chips with the Panko bread crumbs. Dip each lobster corn dog into the tempura batter. Dip each corn dog into the tempura mixture.

Cook the corn dogs in the fryer for about 4 minutes.

For the mayonnaise:

In a bowl, combine all the ingredients.

Top with the mayonnaise and chives.

Source: Max L'Affamé

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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