Lobster Corn Dogs - salt

Method

• 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!