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" Recipe courtesy of chef Steve Corry SERVINGS 2 Corn Dog Batter: 2 cups fresh local milk 1 ear fresh local corn 2 each farm-fresh eggs 1 1/2 cups organic yellow cornmeal 1 cup AP flour 1 tablespoon Maine sea salt 4 tablespoon cornstarch (for dredging) 1. Remove corn kernels from cobb with sharp knife. 2. Cut cobb into 4 or 5 pieces. 3. Simmer kernels and cobb in milk 10 minutes and then strain and cool &amp;quot;corn milk.&amp;quot; 4. Add beaten egg yolks to &amp;quot;corn milk,&amp;quot; then fold in cornmeal, flour, and salt. Dredge each lobster dog in cornstarch before dipping in batter. Lobster Dogs: 2 each shucked lobster tails 1 pound sweet cream butter, clarified 1 teaspoon Maine sea salt 1 ounce fresh lemon juice 2 each wooden skewers 1. Place 1 raw lobster tail in center of 12&amp;quot; by 12&amp;quot; square plastic wrap. 2. Roll tail tightly in plastic wrap and twist both ends to form tight sausage or hot dog shape. 3. Tie a simple knot on both ends to secure package. 4. Gently perforate tail package with tip of sharp pointed knife, being careful not to penetrate too far into lobster. 5. Repeat procedure with second tail. 6. Poach tails in clarified butter at 140 degrees F 10 to 12 minutes, until firm. 7. Remove tails from butter and refrigerate. 8. Reserve clarified butter for use in preparation of truffled lobster hollandaise dipping sauce. 9. Once tails have cooled remove plastic wrap and insert wooden skewers lengthwise into tails, about 3/4 way in. 10. Return skewered tails to cooler and allow to chill thoroughly 11. Dredge each lobster dog in cornstarch, then dip tails into corn batter and fry in 350 degree F vegetable oil 3 to 4 minutes, until golden brown and crisp. 12. Remove from fryer, drain, and season with Maine sea salt. 13. Serve immediately with dipping sauces. Dipping Sauce #1 \u2014 Truffled Lobster Hollandaise: 3 each farm-fresh egg yolks 6 ounces clarified lobster butter (see above) 1 teaspoon fresh lemon juice Maine sea salt, to taste 1 teaspoon shaved and chopped black truffles 1. Over a double boiler whisk egg yolks until consistency of heavy cream. 2. Slowly drizzle warm clarified butter into eggs while whisking. 3. Slowly drizzle lemon juice into eggs. 4. Season to taste with sea salt. 5. Fold in truffles just before serving. Dipping Sauce #2 \u2014 Curried Oven Roasted Tomato Ketchup: 6 each organic local red tomatoes, quartered 2 each shallots, peeled and halved 1 ounce extra virgin olive oil 2 teaspoons curry spice blend (see below) 2 ounces Maine Wildflower honey 2 ounces red wine vinegar 1 teaspoon Maine sea salt 1. Place tomatoes and shallots on baking sheet and drizzle with olive oil, then sprinkle with curry spice blend. 2. Roast in a 400 degree F oven 20 to 25 minutes, until shallots are golden. 3. Transfer to stainless steel saucepot. Add honey and vinegar. 4. Simmer over low heat 15 minutes. 5. Transfer to food processor and puree until smooth. 6. Season to taste with sea salt and serve chilled. Curry Spice Blend: 2 tablespoons whole cumin seeds, toasted and ground 2 tablespoons whole cardamom seeds, toasted and ground 2 tablespoons whole coriander seeds, toasted and ground 1 pinch saffron 1 tablespoon dry mustard, ground 1 teaspoon cayenne, ground Dipping Sauce #3 \u2014 Maine Maple Champagne Mustard Sauce: 1/4 cup brown mustard seeds 1/2 cup white mustard seeds 1/4 cup champagne vinegar 1/4 cup champagne 2 tablespoons cold water 2 teaspoons Maine sea salt 2 ounces Maine maple syrup 1. Grind mustard seeds in spice grinder to fine powder. 2. Whisk together mustard powder, vinegar, champagne, water, and salt. 3. Whisk in maple syrup. 4. Cover and let sit at room temperature overnight. 5. Serve at room temperature. Back to chef Corry&amp;#039;s bio. "^^<http://www.w3.org/2001/XMLSchema#string>
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