Tempura Lobster Corn Dog

It's all you love about a Corn Dog, but more delicious.
Servings 2


  • 3/4 cup All Purpose Flour
  • 1/2 cup Cornstarch
  • 1/2 tbsp Salt
  • 8 oz Warm Water Lobster Tail

Dynamite Sauce

  • 1/4 cup Mayonnaise
  • 2 tbsp Sweet Chili Sauce
  • 1 tbsp Sriracha Hot Sauce
  • Juice of 1 Fresh Lime & Zest
  • 1 tbsp Freshly Chopped Mint & Parsley


  • Put all the dry ingredients (flour, cornstarch, baking
    powder, and salt) for the batter in a bowl and whisk. Gradually add water as you whisk. Try not to over whisk.

  • Split the lobster tails in half lengthwise. Gently pull lobster meat from shell, skewer half of tail lengthwise onto a bamboo skewer.

  • Dip Lobster into batter and deep fry at 350 degrees for 2-3 minutes and drain onto paper towels.

  • Plate 2 skewers and top with sauce or as a dipping sauce on the side.