Corn & Lobster Fritters

Corn & Lobster Fritters

We can't get enough of these perfectly browned, succulent fritters.


1 stick butter, divided
1½ cups freshly shucked corn kernels
4 green onions, thinly sliced
12 oz lobster meat, diced
1 cup flour
1 tsp of baking powder, paprika, and Old Bay Seasoning
Salt to taste
2 eggs
½ cup half and half
Remoulade sauce for serving


In a sauté pan, heat about 2 Tbsp of butter over medium heat. Briefly sauté the corn and green onions until softened, about 3 minutes. Stir in the lobster and turn off the heat. In a wide, shallow bowl, mix the flour, baking powder, paprika, Old Bay, and salt to taste. Make a well and crack the eggs into it. Whisk with a fork and add the half and half. Mix all together until it resembles a thick pancake batter. Fold in the corn and lobster mixture. Heat a couple of tablespoons of the butter over medium-low heat. For each fritter, drop 2 Tbsp of batter into the hot butter and let cook for 2-3 minutes per side, or until gold brown. Repeat process until all the fritters are cooked. These are delicious with remoulade sauce for dipping or a little Sriracha mayo!

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