Lobster Corn Dogs with Lemon Tarragon Aioli Recipe | Yummly
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Lobster Corn Dogs with Lemon Tarragon Aioli

KITCHENAID
15Ingredients
45Minutes
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Ingredients

US|METRIC
8 SERVINGS
  • 1 large eggs (room temperature)
  • 2 garlic cloves
  • 1 teaspoon Dijon mustard
  • 1/2 cup olive oil
  • 1/2 cup grapeseed oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon tarragon (fresh chopped)
  • salt
  • pepper
  • 4 lobster tails (average-sized, in shells)
  • 12 ounces pilsner (bottle, /lager beer)
  • 1 1/4 cups cake flour
  • 2/3 cup yellow cornmeal
  • 1 1/2 teaspoons salt
  • 2 quarts oil (for frying, peanut, canola, safflower)
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    Directions

    1. Place the egg, garlic, and Dijon mustard in a food processor. Puree until smooth. Then remove the plug in the lid and very slowly drizzle in both oils until emulsified and thick. Scrape the sides of the Food Processor and puree again to combine. Then add the lemon juice and tarragon. Pulse several times to combine. Salt and pepper to taste. Refrigerate until ready to serve.
    2. For the lobster corn dogs
    3. Place a large pot of water on the stove and bring to a boil. Insert a wooden skewer down the length of each lobster tail, so they don’t curl while cooking.
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