Corn And Lobster Fritters Recipes
LOBSTER AND CORN FRITTERS
From Food and Wine magazine, this recipe originally called for the meat from a cooked, 1 1/2 pound whole, live lobster. You can easily substitute fresh pre-cooked lobster or crab meat, or even pre-cooked shrimp. Geat for a fish-fry side!
Provided by KathyP53
Categories Breads
Time 1h
Yield 25 Fritters
Number Of Ingredients 15
Steps:
- In a small saucepan of boiling water, blanche the basil for 30 seconds. Drain and rinse under cold running water. Squeeze the excess water from the basil and transfer to a blender. Add the mayonnaise and puree. Transfer to a bowl and season with salt and pepper. Refrigerate the basil mayonnaise until lightly chilled.
- In a large bowl, whisk together the flour, baking powder, baking soda, and 1/2 teaspoons salt. In a small bowl, whisk the buttermilk with the egg yolk. Make a well in the center of the dry ingredients and add the buttermilk mixture. Stir lightly, then fold in the lobster, corn, chives and melted butter. In a medium bowl, whisk the egg white to soft peaks and fold it into the batter.
- Preheat the oven to 350 degrees. In a large saucepan, heat 1 1/2" of oil to 325 degrees. Drop four to five 2 tablespoons size dollops of batter into the hot oil and fry, turning once, until golden brown, about 2 minutes. With a slotted spoon, transfer the fritters to paper towels to drain; season with salt. Transfer fritters to a baking sheet and keep warm in the oven while you fry the rest. Serve right away, with the basil mayonnaise and lemon wedges.
Nutrition Facts : Calories 50.2, Fat 2.4, SaturatedFat 0.7, Cholesterol 10.2, Sodium 77.2, Carbohydrate 6.1, Fiber 0.2, Sugar 0.9, Protein 1.2
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- Combine the tarragon, garlic, lemon juice and mayonnaise in a food processor and blend until the tarragon is completely broken down and the color turns pale green. Season with salt and pepper, then set aside.
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- Bring a large saucepan of water to a boil. Plunge the lobster into the boiling water head first and cook until bright red all over, about 6 minutes. Transfer the lobster to a large rimmed baking sheet and let cool. Twist the tail from the lobster body and break off the claws. With scissors, cut down the tail shell and remove the meat. Cut down the center of the tail and remove the dark intestinal vein. Crack the claws and knuckles and remove the meat. Coarsely chop the lobster meat and refrigerate.
- In a small saucepan of boiling water, blanch the basil for 30 seconds. Drain and rinse under cold running water. Squeeze the excess water from the basil and transfer the basil to a blender. Add the mayonnaise and puree. Transfer to a bowl and season with salt and pepper. Refrigerate the basil mayonnaise until lightly chilled.
- In a large bowl, whisk together the flour, baking powder, baking soda and 1/2 teaspoon of salt. In a small bowl, whisk the buttermilk with the egg yolk. Make a well in the center of the dry ingredients and add the buttermilk mixture. Stir lightly, then fold in the lobster, corn, chives and melted butter. In a medium bowl, whisk the egg white to soft peaks and fold it into the batter.
- Preheat the oven to 350°. In a large saucepan, heat 1 1/2 inches of oil to 325°. Drop four to five 2-tablespoon-size dollops of batter into the hot oil and fry, turning once, until golden brown, about 2 minutes. With a slotted spoon, transfer the fritters to paper towels to drain; season with salt. Transfer the fritters to a baking sheet and keep warm in the oven while you fry the rest. Serve right away, with the basil mayonnaise and lemon wedges.
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