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Graham’s Lobster Corn Dogs with Lemon Aioli

Updated: August 2, 2012 10:56AM



Backstage at Lollapalooza can get pretty overwhelming if you are one of the chefs designated to cook for a headlining act. The artists go straight from their performance, right into the buffet line.

“Last year, Eminem didn’t go onstage until 9, and [we were not] able to get into the space until he left, having essentially an hour to set up and get everything up to speed,” says Chef Merlin Ferrier of Graham Elliot. “But then the next night I was talking to Dave [Grohl], and he told me that he got a text from Eminem telling him that he had to try our Lobster Corn Dogs.”

MAKES 25-30 SERVINGS

LEMON AIOLI:

¼ cup of fresh lemon juice

1 tablespoon of shallot

1 teaspoon of garlic

2 cups of mayonnaise

Paprika, chopped parsley, chives

CORN DOGS:

5 pounds lobster meat (fresh or packaged)

5 feet pork casing

2 cups of all-purpose flour

2 cups of yellow cornmeal

½ teaspoon baking soda

2 teaspoons baking powder

1 teaspoon cayenne

1 tablespoon honey

1 can of creamed corn

3 cups of buttermilk

2/3 cup of grated onion

Canola or vegetable oil

Cornstarch

To make lemon aioli, puree lemon juice, shallots and garlic in a blender. In a bowl, fold puree into mayonnaise. Garnish with paprika, chopped parsley and chives. Set aside.

Remove all excess moisture from lobster meat and roughly chop/dice it into small to medium diced pieces.

Using a sausage-stuffing kit or extruder, put meat through and attach the casing. Fill the casing. (While filling, it helps to try to help push lobster along so it’s more thin than it is thick.)

Cut the cased lobster into 21/2-ounce portions, and skewer with a ice pop or corn dog stick. Freeze for at least an hour or two.

After lobster has frozen, remove from freezer. Let sit 20-30 minutes, long enough to allow outside to thaw. Gently slice the casing and remove before dipping in batter and frying.

While lobster is thawing, combine flour, cornmeal, baking soda, baking powder and cayenne pepper in a medium-size bowl and using a whisk, mix all together, incorporating evenly.

In a separate bowl, combine honey, creamed corn, buttermilk and onion. Add wet mixture to dry and combine well. There will be lumps when done.

Pour batter into a quart container.

Preheat oil in fryer to 375 degrees.

Dredge each lobster dog in cornstarch. Dip each into batter, making sure to coat. Drop in fryer and cook until golden brown, 4 to 5 minutes. After removing from oil, let rest on paper towels to soak up excess oil before serving.

Note: The pork casing is available at butcher or through online distributors.

Graham Elliott



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