Lobster Cheese Dog
Serves 1
Directions
- 1Prepare the lobsters by cutting them in half lengthwise.
- 2Remove the lobster tails from the shells.
- 3Boil the lobster tails until cooked.
- 4Cut the lobster tails down the middle to butterfly them.
- 5Place a cheese stick inside each butterflied lobster tail.
- 6Dredge the lobster tails in flour, then egg, and finally panko breadcrumbs.
- 7Deep fry the coated lobster tails until golden brown and crispy.
- 8Chop the cooked lobster meat into small pieces.
- 9Shred the red cabbage.
- 10Peel and shred the carrots.
- 11Slice the cucumber into thin strips.
- 12Slice the jalape D1o.
- 13Combine the shredded cabbage, carrots, sliced cucumber, and jalape D1o in a bowl.
- 14Add mayonnaise, gochujang, and sesame oil to the coleslaw mixture.
- 15Mix the coleslaw ingredients thoroughly.
- 16Place lettuce leaves in hot dog buns.
- 17Add a scoop of coleslaw into each bun.
- 18Place the fried lobster tails on top of the coleslaw.
- 19Drizzle sauce over the lobster cheese dogs.
- 20Slice the lobster cheese dog in half.
- 21Serve and enjoy your lobster cheese dog.
Ingredients
- 2 Lobsters
- 1 cup Coleslaw dressing
- 0.5 head Red cabbage
- 4 Carrots
- 1 Cucumber
- 1 Jalape D1o
- 2 tbsp Gochujang
- 1 tbsp Sesame oil
- 1 tbsp Sesame seeds
- 0.5 cup Mayonnaise
- 1 tbsp Soy sauce
- 2 Hot dog buns
- 2 leaves Lettuce
- 1 Cheese stick
- 1 cup Flour
- 2 Eggs
- 2 cups Panko breadcrumbs
- 4 cups Oil
Equipment
Cutting boardChef's knifeScissorsDeep frying panTongsMixing bowlPeelerSqueeze bottle
Tips
- The coleslaw, made with gochujang and sesame oil/seeds, is highly recommended even if you don't make the lobster cheese dog.
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