Lobster Corn Dogs With Lemon Tarragon Aioli

• 1 large eggs room temperature
• 2 garlic cloves
• 1 teaspoon dijon mustard
• 1/2 cup olive oil
• 1/2 cup grapeseed oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon tarragon fresh chopped
• salt
• pepper
• 4 lobster tails average-sized, in shells
• 12 ounces pilsner bottle, /lager beer
• 1 1/4 cups cake flour
• 2/3 cup yellow cornmeal
• 1 1/2 teaspoons salt
• 2 quarts oil for frying, peanut, canola, safflower

1. Place the egg, garlic, and Dijon mustard in a food processor. Puree until smooth. Then remove the plug in the lid and very slowly drizzle in both oils until emulsified and thick. Scrape the sides of the Food Processor and puree again to combine. Then add the lemon juice and tarragon. Pulse several times to combine. Salt and pepper to taste. Refrigerate until ready to serve.
2. For the lobster corn dogs
3. Place a large pot of water on the stove and bring to a boil. Insert a wooden skewer down the length of each lobster tail, so they don't curl while cooking.
4. When the water is boiling, gently lower the lobster tails into the pot. Prepare a large bowl of ice water to chill the lobster tails. Once the tails start to turn red (about 3-4 minutes) remove from the boiling water with tongs, and place them in the ice bath. *The lobster tails should be cooked enough to hold their shape and separate easily from the shells, but DO NOT let them cook all the way through (with bright red shells) or they will get tough when you fry them.
5. After the lobster tails cool down, use kitchen shears to cut the shells open. Run your thumb under the shell on each side to separate the meat from the shell. Remove the skewer and cut each tail into two long pieces.
6. Place a large pot of fry oil over medium-low heat. Trim the remaining wooden skewers so they are no longer than the length of the pot. (They need to be able to lay flat in the oil.) Insert a skewer into each piece of lobster, leaving a long handle on one end, then place them on a paper towel to dry.
7. Mix the flour, cornmeal and salt in a medium bowl. Whisk in the beer until smooth.
8. Once the oil is hot, drop a little spoonful of batter into the oil, to check the temperature. It should be somewhere between 350-375 degrees F. (Of course, you could use a thermometer as well.) If the oil is at the right temperature, the batter will fry to a golden state in about 2 minutes. If it's too hot, lower the temperature and check again in 5 minutes. If it's too cool, raise the temperature and check again in five minutes.
9. Once the temperature is just right, dip a lobster skewer into the batter, coating completely. Tap off the excess batter and slowly lower into the hot oil. Swirl it around a little, as you release the lobster corn dog, so it doesn't stick to the bottom of the pot. (I like to fry no more than 2 at a time, to make sure they don't over cook.) Watch and flip with tongs for approximately 2 minutes, until it reaches a bright golden color. Then remove from the oil and place on a paper towel lined plate to drain. Repeat with the remaining lobster skewers.

eggs, garlic, mustard, olive oil, grapeseed oil, lemon juice, salt, pepper, cake flour, yellow cornmeal, salt, oil

Taken from www.yummly.com/recipe/Lobster-Corn-Dogs-with-Lemon-Tarragon-Aioli-1186180 (may not work)