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Saturday
Jul202013

Lobster and Sweet Corn Fritters

This past May I have officially been doing this for a decade. To me this exciting because when I would correct my superiors naively, they would always be able to say, “I’ve been doing this over a decade” or some vulgar version of that. Now I can officially say that to my employees. Ten years is nothing compared to the Chefs with thirty plus years, but it still feels good. With only ten years, I still have much to learn, and every once in a while I come up with something I have never done before. It is normally a hit or miss if I like it, this time was definitely a hit. I paired these fritters with an easy Jalapeño Mustard Dip which is so simple to make.

 

 

Lobster and Sweet Corn Fritters: Serves 4

1 Can Lobster Claw Meat

1 tsp Salt 

2 tsp ground pepper 

2 cup all-purpose flour 

1/2 tsp baking powder 

1/2 tsp baking soda 

1 cup buttermilk 

1 large egg, separated 

1 ½ Cups Sweet Corn

½ Cup Sweet Red Onion

1 ½ Tbsp unsalted butter, melted 

 

Jalapeño Mustard Dip

2 Tbsp minced jalapenos (use the sliced jalapenos from the jar, not fresh)

½ Cup Yellow Mustard (use a jarred “table mustard”, not frenches)

¼ Cup Mayonnaise

3 Tbsp Lemon Juice

1 tsp Ground White Pepper

½ tsp salt

 

Drain the lobster claw meat and chop it, not finely. Set aside while you prepare the rest.

In a large bowl, whisk together the flour, baking powder, baking soda and salt. In another bowl, whisk the buttermilk with the egg yolk. Slowly add the flour mixture to the buttermilk mixture, stirring lightly.

In another bowl mix the lobster with the corn, melted butter, onion and ground pepper.

Slowly fold the lobster meat into the flour mixture. In a medium bowl, whisk the egg white to soft peaks with a mixture or hand whisk and fold it into the batter. 

Use a deep fryer if you have it and set it at 350 degrees Fahrenheit, if not use a deep dish pot with canola or another unflavored oil over medium heat right before the smoking point. Using a soup spoon scoop the mixture and drop four dollops into the hot oil and turn once after 1 minute and continue to cook for another minute or until golden brown. Scoop out the fritters with a slotted spoon or basket and set on paper towels. Continue to fry until all of the fritters are finished.

In a small bowl mix jalapenos, mustard, mayo, lemon juice, salt and white pepper until fully incorporated. Serve alongside the fritters. Enjoy my first ever fritter, and now a favorite among my regulars.

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