Recipe: Lobster corn dogs

This week’s Thursday Night Football game features two past Super Bowl champions: The Colts and the Patriots, so this week's Taste of TNF shows you how to take a New England favorite and turn it into a top dog at your next tailgate party.

Ray Lampe – better known as Dr. BBQ – created this mashup of New England lobster and Midwestern corn dogs.


Corn dogs

1 cup yellow cornmeal
1 cup all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp cayenne
1½ cup buttermilk
2 eggs lightly beaten
Four 3-oz lobster tails

Canola oil for frying
8 Short bamboo skewers


½ cup sweet barbecue sauce
½ cup ranch dressing


Prepare a deep fryer or a Dutch oven with at least 2 inches of oil and a thermometer to fry at 350°.

In a medium bowl, combine the cornmeal, flour, baking powder, baking soda, salt and cayenne. With a whisk, mix well. Add the eggs and buttermilk and mix until well blended. Set aside. 

Cut the shells of the lobster tails down the back with kitchen shears. Remove the meat and trim the loose edges. Cut each tail in half lengthwise, then each half into four to five pieces. Thread the pieces of each half tail onto a stick, keeping the pieces together and near the end of the stick.

Mix the batter again, then transfer to a large glass. Two at a time, dip the sticks into the batter covering all of the lobster, then gently place them into the hot oil. Fry for 2 minutes, then roll the corn dogs over so they’ll cook evenly. Cook for another 2 minutes until golden brown. Remove to a rack to drain and cool. 

Repeat with the remaining corn dogs. 

To make the sauce, put the barbecue sauce and ranch dressing in a small bowl and whisk them together. Serve on the side for dipping. 


Makes 8 corn dogs