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1
Preheat oven to 325 degrees F.
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2
Boil 1 1/4 pounds of the lobster meat in well salted water until just cooked through.
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3
Drain, chill, and dice into 1/4 to 1/2-inch pieces and toss in a large bowl with the chopped scallions.
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4
Set aside.
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5
In food processor, puree remaining 12 ounces raw lobster meat until smooth.
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6
Season with the salt, pepper, coriander and seafood seasoning.
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7
Add the egg and process until combined.
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8
Scrape edges of bowl down toward blade and slowly add the cream with the machine running until fully incorporated.
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9
Fold the mousse mixture into the chilled lobster meat and scallion mixture.
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10
Place the mixture in piping bag with no tip.
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11
Pipe out 1/2-inch wide strips onto a lightly oiled waxed paper lined baking sheet.
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12
Bake until set and cooked through, about 7 minutes.
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13
Remove from the oven, let cool slightly and then refrigerate until thoroughly chilled.
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14
Turn the oven down to its lowest setting, about 200 degrees F.
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15
Once chilled, cut the strips into 2-inch pieces (or length of split hotdog roll) and place in a hotdog roll.
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16
Wrap each assembled lobster dog in wet cheesecloth and then double wrap with plastic wrap.
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17
Reheat until just warmed through, about 10 minutes.
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18
Serve with mustard and wasabi tobiko.
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19
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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20
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.
