Lobster Hushpuppies

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

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