lobster corn dogs with margarita aioli


- 2 Freshly Steamed Cooked Lobster from Casco, Maine - broken down and tails shucked 

Batter Ingredients:

- 1 1/2 cups  Finely Ground Cornmeal

- 1 1/4 cups All purpose Flour

- 1/4 cup granulated sugar

- 1 tablespoon baking soda

- 1/4 teaspoon Salt

- 1 3/4 cups Buttermilk

- 1 large egg

- 1 tablespoon of vegetable or olive oil 

- 1 tablespoon Honey 

Margarita Aioli

2 oz Teremana Silver Tequila

- .75 oz Cheeky Agave Syrup

- .75 oz Cheeky Lime Juice 

- 4 tablespoons Mayo 



1. Pour 2-3" of oil in a large pot or dutch oven and heat to 350 F

2. Pat your lobster tails down to dry them off and insert a skewer/stick 

3. whisk together dry ingredients (corn meal, flour, sugar, baking powder, and salt). In another bowl whisk together wet ingredients (buttermilk, egg, 1 tablespoon oil, and honey) 

4. Combine wet and dry ingredients and whisk to combine 

5. Pour batter into a drinking glass almost to top with enough room to dip your lobster tail. Dip your lobster tail straight down into the glass and give it a little twirl to ensure everything is coated and swirl as you lift up. Let excess batter drip off

6. Hold Lobster tail at an angle in the hot oil for 5-7 seconda to let is seal then drop the stick into the oil. 

7. Fry for 3 minutes or until golden brown. Turn them as needed so they brown evenly and transfer to a wire rack when finished to cool. 

Margarita Aioli

1. Use tequila, lime juice, and agave to make a simple margarita

2. add mayo to a bowl with about 1/4 of your margarita  - Whisk to incorporate


Lobster Corn Dogs with Margarita Aioli
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