Lobster Corn Dogs

Directions

1. 1
   For the lobster corn dogs: In a large stockpot, bring salted water to a boil, about 1 quart (enough to cover the lobster tails).
2. 2
   Skewer the lobster tails to keep them from curling when you put them into the boiling water.
3. 3
   Drop the lobster tails in the boiling water and cook for 4 minutes.
4. 4
   Remove the tails from the water and immediately drop into ice water.
5. 5
   Once chilled, after about 5 minutes, remove from the water, take out the skewers, remove the meat from the shells and set aside.
6. 6
   Combine the cornmeal, flour, 1 tablespoon salt, baking powder, baking soda and cayenne in a medium bowl.
7. 7
   In a separate bowl, combine the buttermilk, creamed corn, onions and honey.
8. 8
   Add the wet mixture to the dry mixture and mix with a whisk.
9. 9
   There will be lumps when done.
10. 10
    Pour the batter in a container.
11. 11
    Preheat the oil in a deep-fryer to 365 degrees F.
12. 12
    Put a skewer into each tail and dip into the batter, making sure to coat evenly.
13. 13
    Carefully drop into the fryer and cook for 4 to 5 minutes.
14. 14
    Remove and let rest on paper towels for 2 minutes to cool so the aioli doesn't melt off.
15. 15
    For the aioli: In a blender, puree the lemon zest, lemon juice, shallots and garlic.
16. 16
    In a bowl, fold puree into mayonnaise and place into a squirt bottle.
17. 17
    Drizzle the lemon aioli onto the lobster corndogs, and garnish with paprika, chopped chives and parsley.
18. 18
    Enjoy!