Crispy on the outside and soft on the inside, these hushpuppies are an awesome side for a number of dishes.
1 ½ lb lobster meat
¾ cup buttermilk
2 cup yellow cornmeal
3/4 cup flour
1/2 cup fresh corn kernels
2 tsp baking powder
1/2 tsp freshly ground black pepper
1 jalapeño, seeded, stemmed and finely minced
2 tsp salt
1/2 cup scallions, minced
3 eggs, beaten
Canola oil, for frying
1/2 lemon, cut into wedges for serving
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, jalapeño, 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 350ºF.
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.
SERVINGS: Makes 4-5 servings
ALLERGENS: Milk, Egg, Shellfish, Wheat