- 2 pounds lobster tail meat, shelled
- 1/4 bunch scallions, chopped
- Salt and freshly ground black pepper
- 1 1/2 teaspoons ground coriander
- 3/4 teaspoon seafood seasoning (recommended: Old Bay)
- 1 egg
- 6 ounces heavy cream
- 28 mini hot dog rolls
- 6 tablespoons Dijon mustard
- 6 tablespoons green wasabi tobiko (can be found at specialty Asian or fish markets)
- Special equipment: piping bags, cheesecloth
Preheat oven to 325 degrees F.
Boil 1 1/4 pounds of the lobster meat in well salted water until just cooked through. Drain, chill, and dice into 1/4 to 1/2-inch pieces and toss in a large bowl with the chopped scallions. Set aside.
In food processor, puree remaining 12 ounces raw lobster meat until smooth. Season with the salt, pepper, coriander and seafood seasoning. Add the egg and process until combined. Scrape edges of bowl down toward blade and slowly add the cream with the machine running until fully incorporated. Fold the mousse mixture into the chilled lobster meat and scallion mixture. Place the mixture in piping bag with no tip. Pipe out 1/2-inch wide strips onto a lightly oiled waxed paper lined baking sheet. Bake until set and cooked through, about 7 minutes. Remove from the oven, let cool slightly and then refrigerate until thoroughly chilled. Turn the oven down to its lowest setting, about 200 degrees F.
Once chilled, cut the strips into 2-inch pieces (or length of split hotdog roll) and place in a hotdog roll. Wrap each assembled lobster dog in wet cheesecloth and then double wrap with plastic wrap. Reheat until just warmed through, about 10 minutes. Serve with mustard and wasabi tobiko.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Barton G.
Recipe courtesy of Emeril Lagasse