Lobster Hushpuppies | Dorothy Lane Market

Lobster Hushpuppies

PREP TIME 10 mins
COOK TIME 10 mins
Chef Carrie Walters
  • POSTED Jul 29th, 2021
  • BY Chef Carrie Walters


  • lbs lobster meat
  • ¾ cup buttermilk
  • 2 cups yellow cornmeal
  • ¾ cup flour
  • ½ cup fresh corn kernels
  • 2 tsp baking powder
  • ½ tsp freshly ground black pepper
  • 1 jalapeno, seeded, stemmed, and finely minced
  • 2 tsp salt
  • ½ cup green onions, minced
  • 3 eggs, beaten
  • canola oil for frying


Place half of the lobster meat and the buttermilk in a blender and purée until smooth. Roughly chop the remaining lobster meat and set aside.
In a large mixing bowl, combine the cornmeal, flour, corn, baking powder, black pepper, jalapeno, and salt. Stir in the scallions, eggs, and the lobster-buttermilk mixture, and then fold in the remaining lobster. Mix until combined.
In a large Dutch oven set over medium heat, add 2 to 3 inches of canola oil. Heat until a deep-frying thermometer inserted in the oil reaches 350°F.
Working in batches, place heaping tablespoons of the batter into the hot oil. Use two spoons or a 2-tablespoon scoop to form the hush puppies and drop into the oil.
Fry the hushpuppies, turning occasionally, until golden brown and crispy, 3 to 4 minutes. Using a slotted spoon, remove the hushpuppies from the oil and place on a paper-towel-lined plate. Season with salt and squeeze lemon juice over the top.


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