2 tablespoons olive oil
1 cup fresh corn kernels (from 1 large ear)
1 1/2 cups whole milk
2 cups (about 8 1/2 oz.) all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
3/4 teaspoon baking soda
1/4 cup (2 oz.) salted butter, melted
2 large eggs
6 fresh uncooked lobster tails
Canola oil 1 cup (about 4 oz.)
2 1/2 teaspoons kosher salt
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 large eggs, lightly beaten
Spicy Maple Syrup
How to Make It
Prepare the waffles: Heat olive oil in a medium skillet over medium-high. Add corn, and cook, stirring often, until tender, about 7 minutes. Remove from heat, and cool completely.
Process milk and 1/2 cup cooked corn kernels in a blender until smooth, about 30 seconds. Set aside.
Preheat oven to 220°F. Whisk together flour, baking powder, salt, and baking soda in a medium bowl. Whisk together milk-corn mixture, butter, and eggs in a small bowl, and stir into flour mixture with remaining 1/2 cup cooked corn kernels until combined. Cook batter (about 1/2 cup per waffle) in a preheated, lightly greased waffle iron until golden brown, 4 to 5 minutes. Place waffles on a wire rack set on a baking sheet, and keep warm in preheated oven.
Prepare the lobster: Remove shell completely around lobster tail meat, leaving fins on. Pour canola oil to a depth of 1 1/2 inches in a small Dutch oven; heat oil over medium to 325°F. Stir together flour, salt, and both peppers in a medium bowl. Dip lobster tails in beaten eggs; dredge in flour mixture, shaking off any excess. Cook in hot oil until golden brown and crispy2 to 2 1/2 minutes per side. Place 1 fried lobster tail on each waffle, and serve with Spicy Maple Syrup