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Lobster Hush Puppies with Spicy Remoulade

Categories: Cornbread

Submitted by: From Away

Take advantage of every extra hour of light in the evenings and long, lazy weekend afternoons to gather friends outdoors, eat delicious food, and celebrate beautiful summer. These lobster hush puppies – deep fried fritters bursting with fresh, sweet corn and Maine lobster – combine the tastes of summer we love best into one bite. 

Ingredients

  • 1 lb lobster steamed, meat picked from knuckles, claws, tail, chopped
  • 1 cup yellow corn meal
  • 1/4 cup all-purpose flour
  • 1 1/2 tsp Clabber Girl Baking Powder
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp cayenne
  • 1/4 tsp paprika
  • 1 egg slightly beaten
  • 1/4 cup poblano pepper finely diced
  • 3/4 cup buttermilk
  • 1/4 yellow onion finely diced
  • vegetable oil for frying
  • 1/2 cup corn kernels, fresh or frozen
  • Remoulade Sauce
    • 1 cup mayonnaise
    • 1/4 cup brown mustard
    • 1 tbsp olive oil
    • 1 tbsp Worcestershire sauce
    • 1 tbsp lemon juice
    • 1 tsp horseradish
    • 2 scallions finely chopped
    • 1/4 tsp mustard powder
    • 1/4 tsp onion powder
    • 1/4 tsp garlic powder
    • Tabasco┬« Sauce to taste

Instructions

For the Hushpuppies:

1. In a large mixing bowl whisk together corn meal, flour, baking powder, sugar, spices, and salt.

2. In another large bowl whisk together egg, buttermilk, poblano, onion, corn, and lobster.

3. Stir wet ingredients into dry until just combined. Batter will be loose.

4. Heat oil in a deep pan over medium heat, 375 degrees F.

5. Spoon by the teaspoonful into hot oil and fry until golden brown and crispy, about 3 minutes per side.

6. Remove to paper towels to drain, and serve with remoulade.

For the Remoulade:

1. Whisk together all ingredients and adjust seasoning to taste.

2. Dip, and repeat.