Lobster Corn Dog with Sweet Chilli Aioli

Ingredients: 

3/4 cup yellow cornmeal

3/4 cup all purpose flour

1.5 tsp baking powder

1/2 tsp baking soda

1 tsp sugar

1/2 tsp salt

1/8 tsp nutmeg

2 tsp old bay seasoning 

3/4 cup buttermilk

2 eggs

4 lbs. lobster meat, chunks 

all purpose flour, for rolling

vegetable or peanut oil, for frying

Directions:

Preheat the fryer to 350F. To make the batter, whisk to combine the cornmeal, flour, baking powder, baking soda, sugar, salt, old bay and nutmeg. In another small bowl, whisk to combine the buttermilk and eggs, and mix this into the dry ingredients until there are no more streaks of flour, but be sure to leave lumps in the batter (do not stir those out, as you may over mix). Transfer the batter to a tall glass.

Skewer the lobster meat with a wooden sticks and dredge lobster meat in enough flour to coat, then shake the excess off. Dip the floured lister meat  into the batter and put them straight into the fryer for about 3 minutes, but be sure not to overcrowd your fryer. The lobster corn dogs are done when the exterior is golden brown.

Serve the lobster corn dogs with a sweet chilli aioli sauce if desired. Buen Provecho!