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Categories:
mayonnaise whole grain Dijon mustard fresh chives mustard mustard Worcestershire sauce pepper sauce shrimp coarse kosher salt egg heavy whipping cream Worcestershire sauce Cajun seasoning hot pepper lobster frozen corn kernels green onions flour cornmeal salt paprika lager beer peanut oil
Viewed: 16 - Published at: 9 years agoIngredients
- 1 cup mayonnaise
- 1/4 cup whole grain Dijon mustard
- 2 tablespoons chopped fresh chives
- 1 tablespoon Dijon mustard
- 2 teaspoons dry mustard
- 2 dashes of Worcestershire sauce
- 2 dashes of hot pepper sauce
- 8 ounces uncooked medium shrimp, peeled, deveined
- 1/2 teaspoon coarse kosher salt
- 1 large egg
- 2 tablespoons heavy whipping cream
- 1 teaspoon Worcestershire sauce
- 3/4 teaspoon Cajun seasoning*
- 1/2 teaspoon hot pepper sauce
- 1 pound cooked lobster meat, cut into 1/4- to 1/3-inch cubes (about 4 cups)
- 1/2 cup frozen corn kernels, thawed
- 1/2 cup thinly sliced green onions (about 4)
- 12 ice-pop sticks
- 1 cup all purpose flour
- 1/4 cup cornmeal
- 1 teaspoon salt
- 1/4 teaspoon paprika
- 1 cup lager beer
- Peanut oil (for frying)
Method
- Whisk all ingredients in medium bowl to blend. Season to taste with salt and pepper. DO AHEAD:
- Cover and refrigerate.
- Using on/off turns, blend shrimp and coarse salt in processor until coarsely chopped. Add egg, cream, Worcestershire sauce, Cajun seasoning, and hot pepper sauce. Process until smooth. Mix lobster, corn, and green onions in large bowl. Add shrimp puree; fold in until blended.
- Divide mixture into 12 equal portions (scant 1/3 cup each). Using moistened hands, form each into 3x11/2-inch log and place on baking sheet, spacing apart. Insert ice-pop stick into 1 end of each log, pushing through almost to other end. Cover and chill at least 4 hours and up to 6 hours.
- Whisk first 4 ingredients in medium bowl. Whisk in beer.
- Add enough oil to heavy large saucepan to reach depth of 3 inches. Attach deep-fry thermometer to side of pan. Heat oil to 350°F. Dip 1 corn dog into batter; turn to coat corn dog plus 1/2 inch of stick. Let float in hot oil. Repeat with 3 more corn dogs. Fry until golden brown and crisp and centers are cooked through, occasionally grasping sticks with tongs to turn carefully, 4 to 5 minutes. Transfer to paper towels to drain. Repeat in 2 more batches with remaining corn dogs and batter. Serve hot with sauce for dipping.
