For the lobster corn dogs: In a large stockpot, bring salted water to a boil, about 1 quart (enough to cover the lobster tails). Skewer the lobster tails to keep them from curling when you put them into the boiling water. Drop the lobster tails in the boiling water and cook for 4 minutes. Remove the tails from the water and immediately drop into ice water. Once chilled, after about 5 minutes, remove from the water, take out the skewers, remove the meat from the shells and set aside.
Combine the cornmeal, flour, 1 tablespoon salt, baking powder, baking soda and cayenne in a medium bowl. In a separate bowl, combine the buttermilk, creamed corn, onions and honey. Add the wet mixture to the dry mixture and mix with a whisk. There will be lumps when done. Pour the batter in a container.
Preheat the oil in a deep-fryer to 365 degrees F.
Put a skewer into each tail and dip into the batter, making sure to coat evenly. Carefully drop into the fryer and cook for 4 to 5 minutes. Remove and let rest on paper towels for 2 minutes to cool so the aioli doesn't melt off.
For the aioli: In a blender, puree the lemon zest, lemon juice, shallots and garlic. In a bowl, fold puree into mayonnaise and place into a squirt bottle.
Drizzle the lemon aioli onto the lobster corndogs, and garnish with paprika, chopped chives and parsley. Enjoy!
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Graham Elliot