Yield: about 4 large pieces

• 2 medium Lobster tails, shelled and finely diced
• 1 12 ounce can of Beer (of your choice)
• 1 1/2 cups Flour, plus 1 additional cup for dredging 
• 1/2 teaspoon Salt
• 1 teaspoon Paprika
• 2 tablespoons freshly chopped Parsley
• 1 large Egg, beaten
• 1 teaspoon fresh Lemon Juice
• 2 tablespoons Mayonnaise 
• 1 cup fresh Bread Crumbs

Procedure:

1. Pour beer into a large bowl. Sift 1 1/2 cups flour with salt and paprika into the beer, whisking until the batter is slightly frothy. Set aside.
2. In a large bowl, mix together the parsley, lemon juice, eggs, and mayonnaise. Add lobster meat and bread crumbs. Season with salt and pepper and combine well. Divide the mixture into 8 portions; form each into the shape of a corndog and place a stick into one end of each.
3. Heat a large pot with 2 inches of vegetable oil until the temperature reaches 375 degrees.
4. Dredge each corndog with flour followed by an additional dredge into the beer batter. Holding each corndog by the stick, lower each piece into hot oil and fry for about 2 minutes or until golden brown. Cook in batches to avoid sticking. Serve with spicy mustard sauce.

Spicy Mustard Sauce

Yield: 3/4 cup

• 1/3 to 1/2 cup of Dry Mustard
• 1/2 cup White Vinegar
• 1/2 cup Sugar
• 1 Egg Yolk

Procedure:

1. Combine mustard and vinegar in a small bowl. Blend well. Cover and let stand at room temperature (up to 8 hours).
2. Combine mustard mxture, sugar, and egg yolk in a small saucepan.
3. Cook over low heat until slightly thickened, stirring occasionally.
4. Cover and  store in refrigerator. Serve at room temperature.