A lobster mousseline hot dog coated with corn cake batter on a stick and deep fried! Lobster Corn Dog!
As most of my regular viewers know, I did promise to post the second part of yesterday's lobster l'Americaine sauce recipe today. The second part of the recipe was a lobster mousseline hot dog that was used to make a lobster corn dog. Actually, the l'Americaine sauce was a by-product of the lobster hot dog recipe. The lobster scraps and shell were part of the l'Americaine recipe. Us French chefs simply waste nothing!
Las Vegas is adult fantasyland! Anything that your heart desires is available in Las Vegas. Apparently there is a demand for lobster corn dogs, because a few restaurants in the Las Vegas strip casinos offer lobster corn dogs or French black truffle lobster corn dogs on their menus. This is modern trendy street vendor food at an extreme!
After hearing about the lobster corn dogs, I had to jump in on the decadent fun of this new street vendor food trend style. Corn dogs originated in the American county fair circuit. County fair corn dogs became very popular nationwide. Vendors at all public events were selling corn dogs like hot cakes!
Utah Fry Sauce is a popular item in Idaho and Utah. Utah Fry Sauce was created in the late 1940's, when the American burger and fries combination was starting to reach a peak in popularity. Utah fry sauce is a french fry dipping sauce. The original recipe is 1 part ketchup and 2 parts mayonnaise. That is all! Simple and delicious! There are many versions and modifications of Utah fry sauce. I modified the fry sauce for this recipe with finely minced chipotle pepper. This added a mildly spicy smokey chile pepper flavor.
Savoy cabbage and jicama is a very nice combination for a cole slaw. Jicama has a nice light apple flavor that is perfect for a slaw. I use a mayonnaise, vinegar, sugar and milk cole slaw dressing base for the slaw in this recipe. That is one of the classic cole slaw dressing bases.
I only made enough lobster mousseline for 1 large hot dog. An extra amount is required, so that piping the sausage casing is made easier. Any amount of mousseline that is leftover can be turned into quenelles for a snack! I used a food processor to make the lobster mousseline. The mousseline can also be made the old fashioned way by pressing the lobster forcemeat mixture through a fine mesh sieve. The result is the same. The hot dog mousseline can be made with nearly all meat, or a small amount of cereal grain or flour can be added to help control steam expansion, when the hot dog is cooked.
Lobster Mousseline Hot Dog Recipe:
Soak a 12" long section of salt packed thin natural sausage casing in water, till it becomes soft.
Place 1 large handful (about 8 to 10 ounces) of raw lobster claw meat into a food processor. (Save the shell and lobster scraps for making another recipe, like l'Americaine sauce!)
Take great care not to damage or poke a hole in the sausage casing later in the recipe!
Add 1 tablespoon of minced onion.
Add 1 pinch of nutmeg.
Add 1 pinch of sea salt and white pepper.
Add 1 egg white.
Add 1 1/2 ounces of cream.
Process the mixture, till it becomes a fine puree.
Add 1 tablespoon of flour at a time, while mixing, till the puree becomes thick enough to stand in a spoon. (About 2 to 4 tablespoons of flour.)
Place the lobster mousseline into a round tipped or sausage making tipped pastry bag or a sausage making feed press.
Open one end of the sausage casing.
Pull the sausage casing over the sausage making tip nozzle or pastry bag tip.
Hold the casing over the nozzle and press the lobster mousseline into the casing to create a hot dog style sausage.
Tie the nozzle end of the sausage casing shut with a simple knot.
Pick the other end up by the casing and gently bob the sausage and slap the sausage, so any excess air is burped out. (Kind of like burping a baby!)
Measure a 7" to 8" long length on the hot dog.
Twist the sausage and pull the separated excess mousseline out the open end of the sausage casing.
Tie the remaining open end shut with a simple knot.
Trim off the excess casing on each end.
You should have a smooth even shaped large hot dog when done.
Heat water or lobster broth to 170 degrees. (150 to 170 degrees is typical. Anything over 170 degrees will cause the casing to burst from steam expansion!)
Place the hot dog in the hot liquid.
Gently cook the hot dog for about 10 to 15 minutes, till it becomes firm.
Chill the lobster hot dog in a refrigerator to complete the firming process.
Heat a saute pan over medium low heat.
Add 3 pats of unsalted butter.
Place the lobster hot dog in the pan.
Gently grill the hot dog, till it is very lightly browned. (This will increase the flavor!)
Set the hot dog aside to cool.
Rinse the hot dog with warm running water, to remove the grease. (The grease must be removed, so the corn meal batter sticks completely!)
Pat the excess water off with a dry towel.
Set the hot dog aside.
Savoy Jicama Slaw Recipe:
Place 1 handful of very thin sliced savoy cabbage into a mixing bowl.
Add 1 small handful of fine julienne sliced jicama.
Add 1 tablespoon of fine julienne sliced bermuda onion.
Add just a few fine julienne slices of carrot for color.
Add sea salt and white pepper.
Add 1 small pinch of ground celery seed.
Add 1 teaspoon of sugar.
Add 2 tablespoons of mayonnaise.
Add 2 tablespoons of milk.
Add 1 teaspoon of apple cider vinegar.
Toss the ingredients together.
Set the savoy jicama slaw aside.
Chipotle Utah Fry Sauce Recipe:
Place one ounce of ketchup in a mixing bowl.
Add 2 ounces of mayonnaise.
Add 1 finely minced chipotle pepper that was packed en adobo. (Canned chipotle en adobo is available in nearly every market.)
Mix the ingredients together.
Place the chipotle Utah fry sauce into a small ramekin and set it aside.
Lobster Corn Dog Recipe:
A deep sided pot is required for frying a corn dog. The pot must also be wider than the length of the corn dog and skewer. The vegetable frying oil must be at least 5" deep. Heat the oil to 360 degrees.
Place 1/2 cup of corn meal into a mixing bowl.
Add 1/2 cup of flour.
Add 2 teaspoons of baking powder.
Add 1 tablespoon of sugar.
Add 1/2 of 1 whisked egg.
Add 1/2 cup of milk.
Add sea salt and black pepper.
Add 2 pinches of cayenne pepper.
Whisk the batter ingredients, till the batter becomes smooth and thick.
Spear the lobster hot dog with a thick bamboo skewer.
Dip and roll the sausage in the corn dog batter. Try to completely coat the hot dog with batter and don't worry if the batter is an uneven thickness.
Hold the skewer end and lower the lobster corn dog into the hot frying oil, without letting the batter touch the sides or bottom of the pot.
Allow the corn dog batter to cook for 10 seconds while holding the skewer, before gently dropping the lobster corn dog into the hot oil. (This will keep the corn dog from sticking to the pot!)
The lobster corn dog should float in the oil as it fries!
Fry the lobster corn dog, till it becomes a golden brown color and the sausage becomes hot.
Use tongs to remove the lobster corn dog from the hot oil.
Set the lobster corn dog on a dry towel to remove any excess oil.
Presentation:
Place a trimmed savoy cabbage leaf on a plate.
Mound the savoy jicama slaw on the cabbage leaf.
Set the ramekin of chipotle Utah fry sauce on the plate.
Place the lobster corn dog on the plate.
The flavor and texture of this lobster corn dog is beyond your wildest corn dog dreams! Ha Ha Ha! I seriously doubt that anyone has corn dog dreams, but I could be wrong. Every item on this plate goes well together. The mildly spicy chipotle Utah fry sauce flavor is very gentle and it is a perfect match for the delicate flavor of the lobster mousseline corn dog. The slaw has a very interesting refreshing jicama flavor that does not overwhelm the other flavors on the plate. This is a nice Las Vegas style plate of modern street vendor style food! Yum! ... Shawna
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