Lobster corn dogs with whole grain honey mustard

Tie the lobster tails together with butcher's twine or string.

Bring water to a rolling boil; cook the tails about 10 minutes and the claws about 7.

Transfer the lobster to a bowl of ice water to shock and cool it so it does not overcook.

Once cooled, remove the shells with gentle pressure and a cloth.

For the claws: remove the knuckle and the bottom pincer, wrap in a towel and smack with the back of the knife until the meat slides out.

For the knuckle: cut two opposite incisions in the shell with shears, remove one side and slide the meat out.

Thread the cleaned lobster meat onto skewers.

Mix the corn muffin mix, milk and egg into a smooth batter.

Dip and fry the skewers, ideally held upright in a stick holder to keep hands away from popping oil.

Blot on a towel to remove excess oil; plate with whole grain honey mustard.