Recipe courtesy of Doug Brown

Lobster Corn Dog with Tamarind Ketchup

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  • Level: Easy
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6 cups vegetable oil

3 cups corn meal

1 /2 cup sugar

3 eggs

1 1 /4 cup milk


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


  1. Preheat 6 cups vegetable oil to 350 degrees. Whisk together corn meal, 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.
  2. 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.