With Summertime come Fairs, food trucks, and conventions, all places for you to serve up more unique tastes. When you cater at these events, Chef Marcus recommends revamping your more traditional restaurant concept into funky and easy-to-prepare dishes, like with his house-made lobster corn dog! Chef says that by putting a twist on a traditional menu item, you show creativity that will attract new customers to your restaurant after their day out is over. Or, consider adding dishes like this to your menu as a limited time only fusion dish offering!
For more ideas on how to customize your menu for catering and off-site preparation, Register to attend our Catering Show!
3617549 Veg Blend Rstd Wht Corn, Peppers
3931443 Mayonnaise Hvy Dty Sthrn Style
2810997 Mix Cornbread Hmsty Cmplt
- 1 cup yellow cornmeal mix
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup white sugar
- 4 teaspoons baking powder
- 1 Tablespoon Vanilla extract
- 1 egg
- 1 cup milk
- 1 quart vegetable oil for frying
- 8 5-6 oz. Lobster Tails (split in half)
- 16 wooden skewers
- In a medium bowl, combine cornmeal mix, salt, pepper, sugar and baking powder. Stir in eggs, milk and vanilla extract.
- Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into split lobster tails. Roll tails in batter until well coated.
- Fry 2 or 3 tails at a time until lightly browned, about 4 min. Drain on paper towels.
- For the aioli dipping sauce, heat corn and peppers up in a sauce pan, seasoning with salt and pepper.
- Add corn and pepper mixture to mayo in a mixer and pulse until smooth.
- Serve lobster corndog with a side of your aioli dipping sauce, and a side of your choice.