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