Lobster Corn Dogs With Calabrian Chili Tapenade
Recipe courtesy of James Allen, CEC, Executive Chef of Blackthorn Club (Jonesborough, Tenn.)
Ingredients
- Lobster Corn Dogs
- lobster meat - 2 lbs.
- Trinity - 1 pint, finely diced
- Fat Man - 1 Tbsp.
- Old Bay - 2 Tbsps.
- scallions - 5 ea., sliced
- liquid eggs - 1/4 cup
- garlic - 5 cloves, chopped
- jalapeños - 2 ea., finely diced
- thyme - 1 Tbsp., fresh, chopped
- parsley - 1 Tbsp., fresh, chopped
- lemon juice - 1 Tbsp.
- melted butter - 2 Tbsps.
- flour - 1/2 cup
- Curry Corn Dog Batter
- cornmeal - 1 cup
- flour - 1 cup
- salt - 1/4 tsp.
- pepper - 1/4 tsp.
- red curry blend - 1 tsp.
- sugar - 1/4 tsp.
- baking powder - 4 tsp.
- egg - 1 ea.
- milk - 1 cup
- Calabrian Chili Tapenade
- calabrian crushed red peppers - 1 cup
- roasted garlic purée - 3 Tbsp.
- lemons - 2 ea., zested and juiced
- oranges - 3 ea., juiced
- roasted garlic extra virgin olive oil - 1/4 cup
- salt - to taste
- pepper - to taste
Instructions
Procedure for Lobster Corn Dogs:
- Place the drained lobster meat in the Robot Coupe and chop until almost smooth.
- Remove from the Robot Coupe and place in a bowl with all the other ingredients.
- Blend all ingredients together and let sit for 30 minutes in refrigeration.
- Form the mix into small shotgun shell shapes. Freeze for 20 minutes and then stick a wooden skewer into the base and refreeze.
- Once frozen, place in a bag, label, and store in freezer until service.
Procedure for Corn Dog Batter:
- Mix all the dry ingredients then mix in the wet.
- Store, label and keep for one week.
Procedure for Calabrian Chili Tapenade:
- Mix all the ingredients together and let sit at least 24 hours before using.
