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Lobster Corn Dog Makes a Splash at Greenpoint Seafood Joint

By Serena Dai | June 30, 2015 4:02pm
 Greenpoint Fish and Lobster is debuting a lobster corn dog on Saturday.
Greenpoint Fish and Lobster is debuting a lobster corn dog on Saturday.
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Greenpoint Fish and Lobster

GREENPOINT — It's an "elevated" twist on a summer treat.

Greenpoint Fish and Lobster is debuting a lobster corn dog on Saturday — but this handheld treat won't come from a frozen bag.

The dogs are made with the tails of live lobsters that come into the shop every morning from Maine, and they're coated with a cornmeal and flour mix with fresh roasted corn mixed in, said chef and co-owner Adam Geringer-Dunn.

Geringer-Dunn said he's been a pescatarian for some 13 years, and while he's admired and respected the corn dog, he's never eaten one himself until making the lobster version.

"It's a low-brow, high-brow thing," he explained. "By using lobster, we bring it back and elevate a classic American carnival food."

The crew at the less-than-year old Greenpoint seafood restaurant wanted to create a handheld summer food that could possibly be peddled at food markets like Smorgasburg. They brainstormed and came away with the lobster corn dog, Geringer-Dunn said.

Though the item won't be featured at any food markets just yet, it will be sold at the 114 Nassau Ave. eatery every day while supplies last.

The $15 lobster dog is topped with an aioli made with lemon, sea salt, tarragon and a bit of paprika, amd it's served with a side of potato wedges and coleslaw.

The hardest part about putting the dog together is making sure the lobster doesn't get overcooked, Geringer-Dunn said.

Once it's covered with the batter, it has to be fried — meaning it's possible for the meat inside to get a little too chewy, he said.

When cooked successfully, the result is a crunchy dog with a sweet combo of corn and lobster on the inside.

"It’s very summer appropriate," Geringer-Dunn said. "It's a no-brainer. You can't go wrong with it."