Recipe from Charlie Palmer at the Joule, Dallas
Corn Dog Batter
3 cups cornmeal
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
1 1/4 cups water
Combine dry ingredients in a bowl and set aside. Combine wet ingredients in a separate bowl. Combine the dry ingredients into the wet ingredients, mixing well to avoid lumps in the batter. Set aside. Wrap and place in the refrigerator.
Lobster and Shrimp Mousse
1 1/2 pounds shrimp (peeled and deveined)
salt to taste
fresh white pepper to taste
2 egg whites
2 tablespoons heavy cream
3/4 pound lobster meat, fully cooked (roughly chopped)
1 tablespoon tarragon, chopped
1 tablespoon chives, chopped
1 tablespoon chervil, chopped
1 tablespoon parsley, chopped
1 zest of a lemon
Lightly season the shrimp with salt and pepper. Purée the shrimp with a food processor, slowly adding egg whites and heavy cream. Purée until smooth. Remove all contents from the food processor and place in a medium-sized mixing bowl. Fold in the lobster meat, all herbs, and lemon zest with a rubber spatula.
Bring a large stock pot of water to 180 degrees. Place one tablespoon of mousse into a piece of plastic wrap, sealing tightly to avoid water seepage. Place the wrapped mousse in the 180-degree water for 3 minutes. Remove and “shock” into an ice water bath. Remove the poached mousse from the plastic and taste for seasoning. Adjust the remaining mousse mixture with salt and pepper as needed.
Cut a 10-inch piece of plastic wrap and lay it flat onto a clean countertop. Fill a pastry bag with the mousse mixture, cutting a 1/2-inch hole at the tip of the pastry bag. Pipe a solid tube of mousse along the edge of the plastic wrap, then roll the mousse mixture tightly. The shape should represent a Tootsie roll or long hot dog. Place the wrapped mousse in the 180-degree water and poach for 3 1/2 minutes. Remove and “shock” into the ice water bath. After the poached mousse has completely cooled, remove it from the plastic wrap and cut into 1 1/2-inch pieces.
Pierce halfway into each piece of the mousse with a wooden skewer. Dip the mousse into the corn dog batter until completely covered. Fry in a 325-degree fryer until golden brown. Remove and place on a paper towel. Season with salt and pepper.
This recipe was not tested by Texas Monthly.