Happy National Lobster Day!
What better way to celebrate than with a one-of-a-kind foot-long lobster corn dog from Big Ray’s Fish Camp.
This unique seafood creation is turning the heads of foodies throughout Tampa Bay.
“Lobster is always broiled, poached or made into a roll. We wanted to try something different,” said Ray Cruz, owner and chef at Big Ray’s Fish Camp. “We have now made the lobster corn dog a staple of our restaurant.”
So how does one even cook and prepare a lobster corn dog? Here’s the breakdown step-by-step:
- Take the 8-oz lobster out of its shell
- Salt and pepper the lobster
- Slice and skewer it
- Cover in flour
- Dip it into corn dog batter
- Deep fry for two minutes (give or take)
The corn dog is then served with onion rings, fries or vinegar-based coleslaw with pineapple chunks.
We recommend the onion rings, which are hand cut, soaked in buttermilk for 24 hours, rolled in flour and deep fried to perfection.
Big Ray’s award-winning grouper sandwich is also must-try. Trust me, have one and you’ll be hooked.
Make your way down to South Tampa and try out Big Ray’s. You won’t be disappointed.
The lobster corn dog goes for $23 and it's served with one side. Big Ray's is located at 6116 Interbay Boulevard.
“You should come out and see us at Big Ray’s in South Tampa,” said Cruz. “Stop in, grab a lobster corn dog and tell big Ray hello while you’re here!”