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 Lobster "Corn Dogs" with Wasabi Ketchup and Stone-Ground Mustard Vinaigrette and Sweet Potato FriesSource: Executive Chef Rafael Camarillo, Courtyard Marriott3 oz Lobster Tail (approx 1/2 of tail) 1 oz Corn Meal 2 C Milk 1 C Tempura Flour Salt and Pepper to taste Marinade: 5 oz Garlic 1 oz Cilantro Salt and Pepper to taste 2 oz Salad Oil Mix marinade ingredients and set aside. Cut whole lobster tail in half and remove lobster meat. Cut into 3 individual pieces, place in marinade for 1/2 hour. Skewer through with bamboo skewer. In a bowl make your favorite tempura batter and mix corn meal, salt and pepper. Coat the lobster skewer with flour and place into tempura batter. Deep fry until golden brown. *Use Milk instead of water to mix tempura flour. It makes the batter creamier and richer in texture. This is a play on our local favorite "Pronto Pops"  Explore more of the "Taste of Hawaii Recipe" Index... Or reserve your table today: Big Island | Kauai | Maui | Oahu
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