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Ingredients
- 6 cups vegetable oil
- 3 cups cornmeal
- 1/2 cup sugar
- 3 eggs
- 1 1/4 cup milk
- 2 (8-ounce) lobster tails
- Tamarind Ketchup, recipe follows
- 2 cups tamarind, fresh
- 2 cups red tomato, chopped
- 1 cup white onion, diced
- 3 cloves garlic, minced
- 2 cups orange juice
- 1/2 box brown sugar
- 1 cup mango, chopped
- 2 red bell peppers, grilled
Instructions
- For the Tamarind Ketchup: In a large saute pan over medium-high heat, cook all ingredients until tender. Transfer the mixture to the jar of a blender and puree until smooth. Pour the ketchup through a fine sieve into a medium bowl. Season to taste with salt and pepper.
- Lobster Corn Dog: Preheat 6 cups vegetable oil to 350 degrees.
- Whisk together cornmeal, sugar, eggs and milk, set aside. Remove the lobster tail from the shell and skewer the lobster meat through the center from the bottom of the tail to the top. Dip the lobster in the batter and deep-fry until golden brown and crisp, about 4 minutes. Serve with Tamarind Ketchup.
