Looking to shake up your small plates?! Boy, does #Reinhart have a #doozy for YOU! Check out our #recipe for #Lobster Tempura #CornDogs below. This is a fun twist on an old favorite. Its like the #carnival and #EastCoast had a #love child. For more great recipes ask your Reinhart Sales Consultant for a copy of our #RestaurantInc magazine today! Or, if you are not the patient type, just follow the link on our page.
Lobster Tempura Corn Dogs
FOR THE BATTER:
¾ C all-purpose flour
½ C cornstarch
½ Tbsp salt
1 C ice-cold water
(adjust water if thinner batter desired)
8 oz Bahamian Lobster Tail
¼ C Mayonnaise
2 Tbsp Sweet chili sauce
1 Tbsp Sriracha hot sauce
1 E Juice of 1 Fresh lime and zest
1 Tbsp Freshly chopped mint and parsley
Put all the dry ingredients (flour, cornstarch, baking powder, and salt) for the batter in a bowl and whisk.
Gradually add water as you whisk. Try not to over whisk.
Split the lobster tails in half lengthwise. Gently pull lobster meat from shell, skewer half of tail lengthwise onto a bamboo skewer.
Dip Lobster into batter and deep fry at 350°F for 2-3 minutes and drain onto paper towels.
Plate 2 skewers and top with sauce or as a dipping sauce on the side.