Lobster and Corn Fritters

Name: Lobster and Corn Fritters
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 25 Fritters
Ingredients: 1 1/2 cups fresh lobster meat, coarsely chopped (pre-cooked); 1/2 cup fresh basil leaf; 1/2 cup mayonnaise; salt; fresh ground black pepper; 1 cup all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 3/4 cup buttermilk; 1 large egg, separated; 1 ear of corn, kernels cut from cob; 2 tablespoons minced chives; 1 tablespoon unsalted butter, melted; vegetable oil, for frying; lemon wedge, for serving

Submitted by KathyP53

"From Food and Wine magazine, this recipe originally called for the meat from a cooked, 1 1/2 pound whole, live lobster. You can easily substitute fresh pre-cooked lobster or crab meat, or even pre-cooked shrimp. Geat for a fish-fry side!"

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Ready In:: 1hr
Ingredients:: 15
Yields:: 25 Fritters

ingredients

1 ¹⁄₂ cups fresh lobster meat, coarsely chopped (pre-cooked)
¹⁄₂ cup fresh basil leaf
¹⁄₂ cup mayonnaise
salt
fresh ground black pepper
1 cup all-purpose flour
¹⁄₂ teaspoon baking powder
¹⁄₂ teaspoon baking soda
³⁄₄ cup buttermilk
1 large egg, separated
1 ear of corn, kernels cut from cob
2 tablespoons minced chives
1 tablespoon unsalted butter, melted
vegetable oil, for frying
lemon wedge, for serving

directions

In a small saucepan of boiling water, blanche the basil for 30 seconds. Drain and rinse under cold running water. Squeeze the excess water from the basil and transfer to a blender. Add the mayonnaise and puree. Transfer to a bowl and season with salt and pepper. Refrigerate the basil mayonnaise until lightly chilled.
In a large bowl, whisk together the flour, baking powder, baking soda, and 1/2 teaspoons salt. In a small bowl, whisk the buttermilk with the egg yolk. Make a well in the center of the dry ingredients and add the buttermilk mixture. Stir lightly, then fold in the lobster, corn, chives and melted butter. In a medium bowl, whisk the egg white to soft peaks and fold it into the batter.
Preheat the oven to 350 degrees. In a large saucepan, heat 1 1/2" of oil to 325 degrees. Drop four to five 2 tablespoons size dollops of batter into the hot oil and fry, turning once, until golden brown, about 2 minutes. With a slotted spoon, transfer the fritters to paper towels to drain; season with salt. Transfer fritters to a baking sheet and keep warm in the oven while you fry the rest. Serve right away, with the basil mayonnaise and lemon wedges.