“It's spring fever.... You don't quite know what it is you DO want, but it just fairly makes your heart ache, you want it so!"
~ Mark Twain
~ Primrose(early spring visitor)
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LOBSTER CORN DOG
~ With a focus on Detroit and Michigan State in the 'Final Four Slam-Dunk Weekend', enjoy this yummy elegant Midwest appetizer compliments of Executive Chef David Hubbard and the (best view overlooking Detroit, Canada & the St. Marys River) beautiful
Coach Insignia (Renaissance Center, Detroit)
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2 4-5 oz. lobster trails (shells removed and split lengthwise)
2 3/4 cups flour
1 cup corn meal
1 tsp. baking powder
1 Tbsp. sugar
pinch salt
6 cups soda water
1/2 cup flour seasoned with salt, pepper, and paprika
2 6-inch bamboo skewers
4 cup blend of olive oil and vegetable oil for frying
- To create batter, mix flour, corn meal, baking powder and sugar. Add soda water slowly while mixing wit whisk. Mixture should look like pancake batter.
- Heat oil in deep saucepan to 350 degrees. Stick skewers all the way through each tail long ways to make a kabob. Dredge lobster in small amount of seasoned flour and dip into the evenly mixed batter. Carefully deep fry lobster tails until golden brown, approximately 6-10 minutes. Serve with a hollandaise infused with stone-ground mustard. (12-16 servings)
Wine Suggestion: Cremant, Talismon, Blanc de Blanc or Blanc de Noir from (L. Mawby - Leelanau Peninsula, MI)
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