The Kansas City Chiefs’ Favorite Meal Is a Shocking Twist on a Corn Dog

The Kansas City Chiefs are in the Super Bowl...Again. So are the 49ers for that matter. But whether you’re elated for this rematch or down and out, one thing we can all get excited about for the Super Bowl is the food.

If you’re hosting, the party is your oyster—put together a taco bar or chili contest to get fans going. If you’re attending, the options of what to bring are endless. Wings, chips and dips, pulled pork, or something sweet all travel well.

You can even follow the lead of one of the teams in the Super Bowl this year.

The Kansas City Chiefs put together a cookbook, called the Kingdom Cookbook, that has recipes from both players and fans. We’ve already covered Quarterback Patrick Mahomes’ go-to chili recipe as well as the Kelce family Magic Marshmallow Rolls. But one recipe from this cookbook is a “favorite of all our players and coaches,” and we understand why. It’s a twist on a classic; a deep-fried decadent dish that is easier than you think. What’s the recipe? A lobster corn dog.

What Is a Lobster Corn Dog?

This recipe, which comes from Chef Erin Wishon, the executive chef of the Kansas City Chiefs, is like it sounds. Lobster tails are cut in half and skewered. They are covered in an Old Bay flour dredge as well as a tempura-style mixture of egg whites, carbonated water, rice flour, and salt.

They are then fried in hot oil and served with a Sriracha sauce that only requires four ingredients: mayonnaise, Sriracha, lemon juice, and salt. We don’t know when the Chiefs are able to chow down on this dish, but we can imagine it being for special occasions, like after a big win or the start of the season. So, if you’re looking for something that will draw eyes and excite taste buds, here’s a great option.

How to Make the Chiefs’ Lobster Corn Dog

Ingredients:

Lobster Corn Dogs

• 4 lobster tails (cut in half)
• 1 cup all-purpose flour
• 1 tablespoon Old Bay
• 1 1/2 cup rice flour
  
• 1 teaspoon seasoned salt
• 3 egg whites
• 3/4 carbonated water
• 2 quarts canola oil (for frying)
  
• skewers, 8 inch

Sriracha Aioli

• 1/2 cup mayonnaise
• 1 tablespoon Sriracha
• 1 teaspoon lemon juice
• 1/2 teaspoon salt
  

Directions:

1. Heat fryer oil to 350 degrees F (176 degrees C).
2. Remove lobster tail meat from the shells and cut in half lengthwise.
3. Combine flour and Old Bay seasoning. Skewer tail meat and roll in seasoned flour. Set aside.
4. Place rice flour in a bowl with seasoned salt and mix. Add egg whites and carbonated water, whisking just until combined.
5. Dip floured lobster into the tempura batter, then into hot frying oil.
6. Cook for approximately 4 minutes or until lobster reaches an internal temperature of 145 degrees F (62 degrees C).
7. Meanwhile, mix mayonnaise, Sriracha, lemon juice, and salt in a small bowl until combined.
8. Serve fried lobster skewers with Sriracha aioli.

Recipe courtesy of Chef Erin Wishon.