Serves: 28 (5-cm) dogs
1) Preheat oven to 170°C/ gas mark 3.
2) Boil 550g of the lobster meat in well salted water until just cooked through. Drain, chill, and dice into 1/2 and 1cm pieces and toss in a large bowl with the chopped spring onions. Set aside.
3) In food processor, puree remaining 350g raw lobster meat until smooth. Season with the salt, pepper, coriander and seafood seasoning. Add the egg and process until combined. Scrape edges of bowl down toward blade and slowly add the cream with the machine running until fully incorporated. Fold the mousse mixture into the chilled lobster meat and spring onion mixture. Place the mixture in piping bag with no tip. Pipe out 1cm wide strips onto a lightly oiled waxed paper lined baking sheet. Bake until set and cooked through, about 7 minutes. Remove from the oven, let cool slightly and then refrigerate until thoroughly chilled. Turn the oven down to its lowest setting, about 100°C.
4) Once chilled, cut the strips into 5cm pieces (or length of split hotdog roll) and place in a hotdog roll. Wrap each assembled lobster dog in wet cheesecloth and then double wrap with plastic wrap. Reheat until just warmed through, about 10 minutes. Serve with mustard and wasabi tobiko.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.