Rory's Lobster Corn Dogs
By: Meaghan Collier
Updated: May 3, 2011
Rory's Lobster Corn Dogs
Langoustine
and Lobster Sausage
2 pounds
Langoustine tails ( you can use shrimp)
1 teaspoon Cajun seasoning
2 eggs
1/2 to 1 cup Panko bread crumbs
1/2 cup heavy cream
2 table spoons Worcestershire sauce
3/4 pound lobster meat, fully cooked (roughly chopped)
1/4 cup parsley, chopped
1 zest of a lemon
salt and pepper to taste
1 teaspoon Cajun seasoning
2 eggs
1/2 to 1 cup Panko bread crumbs
1/2 cup heavy cream
2 table spoons Worcestershire sauce
3/4 pound lobster meat, fully cooked (roughly chopped)
1/4 cup parsley, chopped
1 zest of a lemon
salt and pepper to taste
Purée the
Langoustines with a food processor, slowly adding eggs, 1/2 of heavy cream,
Worcestershire and panko crumbs. Purée until smooth. if not a mousse consistency
add more heavy cream. Remove all contents from the food processor and place in a
medium-sized mixing bowl. Fold in the lobster meat, parsley, and lemon zest with
a spatula. Do not mix, fold
Bring a large
stock pot of water to simmer. Place one tablespoon of mixture into a piece of
plastic wrap, sealing tightly to avoid water seepage. Place the wrapped mixture
in the simmering water for 3 minutes. Remove and “shock” into an ice water bath.
Taste for seasoning. Season mixture with salt and pepper as
needed.
Cut a 15-inch
piece of plastic wrap and lay it flat onto a clean countertop. Fill a pastry bag
or ziplock with the mixture, cutting a 1/2-inch hole at the tip. Pipe a solid
tube of mixture along the edge of the plastic wrap, then roll the mousse mixture
tightly. The shape should represent a hot dog. Place the wrapped mixture in the
simmer water and cook for 5 minutes. Remove and “shock” into the ice water bath.
After the poached mousse has completely cooled, remove it from the plastic wrap
and cut into desired corn dog size or refrigerate your lobster sausage for
later.
place a
wooden skewer into your sausage and dip into the corn dog batter until
completely covered. Fry in a 325-degree fryer until golden brown. Remove and
place on a paper towel. Season with salt and pepper. serve with your favorite
dipping sauce
CORN DOG
BATTER
2 cups cornmeal
1 cup all-purpose flour
1 cup Jiffy corn bread mix
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 cups milk
1 cup all-purpose flour
1 cup Jiffy corn bread mix
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 cups milk
Combine dry ingredients in a bowl and set aside.
Combine wet ingredients in a separate bowl. Combine the dry ingredients into the
wet ingredients, mixing well to avoid lumps in the batter. Set aside. Wrap and
place in the refrigerator.
About Rory:
About Rory:
Rory Schepisi is a restaurateur originally from Saddle
River, New Jersey, who now lives in Vega, Texas. A graduate of the
Culinary Institute of America, Schepisi opened Boot Hill Saloon and Grill in Vega after she was a finalist on the reality cooking show, The Next Food Network Star.
