INSTRUCTIONS
1
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.
2
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.
3
Fold in the corn and lobster mixture.
4
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.
5
Repeat process until all the fritters are cooked. These are delicious with remoulade sauce for dipping or a little Sriracha mayo!
