Lobster Corn Dogs with Citrus Glaze & Napa Cabbage Slaw

Recipe Yield: Serves 6
            
Ingredients:

6 oz  Orange Marmalade
3 oz Cider Vinegar
2 oz Honey
2 tea Peeled & Grated Fresh Ginger
1/2 tea Sesame Oil
1/2 oz Whole Grain Mustard
2 tea Dijon Mustard
1 Tbl Fresh Chopped Cilantro
            

Method: 

1. Bring marmalade, vinegar, honey & ginger to a boil in a thick gauge sauce pan.  Turn heat to a simmer and reduce mixture by 1/3.
2. Remove mixture from heat and cool slightly.  Stir in sesame oil, Dijon and whole grain mustard and cool completely.
3. Add cilantro.
4. Mixture is ready to serve.  Drizzle over fried corn dogs or serve on the side as a dipping sauce.
           

BATTER

Ingredients:

1 C Yellow Corn Meal
1 C All Purpose Flour
2 oz Corn Starch
17 oz Soda Water
            

Method: 

1. Mix dry ingredients in a large bowl.
2. Slowly whip in soda water.
3. Let rest 5 minutes before using.
            
SLAW DRESSING

Ingredients:

1/4 tea Kosher Salt
1/2 oz  Sherry Vinegar
1/2 tea Shallots (Minced)
1/2 tea Fresh Rosemary (Minced)
1/2 tea Fresh Thyme (Minced)
1/4 tea Fresh Milled Black Pepper
6 oz  Walnut Oil
            

Method: 

1. Combine first 6 ingredients.
2. Add walnut oil in a thin stream while stirring continuously.
3. Chill.
            
NAPA SLAW

Ingredients:

6 C Napa Cabbage (Shredded)
1/2 C Red Cabbage (Shredded)
            

Method: 

1. Remove outer leaves of Napa & red cabbage and shred remaining.
2. Mix with slaw dressing.
3. Chill.
            

CORN DOG ASSEMBLY 

Ingredients:

6 ea 10” Bamboo Skewers
3 ea 4 oz Lobster Tails
 Corn Dog Batter
 Dressed Napa Slaw
            

Method: 

1. Cut lobster tail length wise and remove meat from shell.
2. Thread the cut lobster meat through a 10” bamboo skewer.
3. Dip lobster stick into corn dog batter then slowly place into a pre-heated 325 degree deep fryer for 3 minutes or until golden brown.
4. Lean fried corn dog on prepared Napa slaw and drizzle with citrus sauce.