Lobster Fritters Recipes

LOBSTER CORN FRITTERS

Lobster Corn Fritters image

Provided by Ina Garten

Time 35m

Yield 4 to 6 servings (12 to 14 fritters)

Number Of Ingredients 17

Ingredients

6 to 8 tablespoons (3/4 to 1 stick) unsalted butter
5 scallions, thinly sliced
1 1/4 cups fresh corn kernels (2 to 3 ears)
12 ounces freshly cooked lobster meat, 1/4-inch-diced
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon paprika
3/4 teaspoon Old Bay seasoning
Kosher salt
2 extra-large eggs, lightly beaten
1/2 cup half-and-half
2 teaspoons minced garlic (2 cloves)
1/2 teaspoon saffron threads
2 teaspoons sriracha chili sauce
1 tablespoon freshly squeezed lemon juice
2/3 cup good mayonnaise, such as Hellmann's
Freshly ground black pepper

Steps:

Melt 2 tablespoons of the butter in a medium (10-inch) saute pan over medium heat. Add the scallions and corn and saute for 3 minutes, or until softened. Add the lobster and cook for 1 minute. Set aside.
Combine the flour, baking powder, paprika, Old Bay seasoning, and 1 teaspoon salt in a large mixing bowl. Make a well in the center and whisk in the eggs and half-and-half, stirring until the mixture is smooth, like a thick pancake batter. Stir in the corn and lobster mixture. (The batter may be made up to an hour ahead and refrigerated.)
For the sauce, place the garlic, saffron, sriracha, lemon juice, mayonnaise, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and puree until smooth.
To make the fritters, heat 2 to 3 tablespoons of the butter in a large (12-inch) saute pan over medium to medium-high heat. For each fritter, drop 2 rounded tablespoons of the batter into the hot butter and cook for 2 to 3 minutes on each side, until golden brown and firm to the touch. Don't crowd the skillet or they won't brown evenly. Repeat until all the batter is used, adding butter as necessary. Serve the fritters hot with a dollop of sauce on the side.

LOBSTER FRITTERS

Lobster Fritters image

Provided by Wanna Make This?

Categories appetizer

Time 40m

Yield 10 fritters

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 carrot, small dice
1/2 onion, small dice
1/2 red bell pepper, small dice
1 rib celery, small dice
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon paprika
Kosher salt and freshly ground black pepper
1/2 cup milk
1 large egg, lightly beaten
1 1/2 cups diced cooked lobster meat (about 2 small deveined tails)
3 tablespoons finely chopped flat-leaf parsley
Vegetable oil, for frying
Lemon wedges, for serving

Steps:

Heat the olive oil in a medium skillet over medium-high heat. Add the carrots, onions, bell pepper and celery. Cook, stirring occasionally, until softened, 5 to 10 minutes. Set aside to cool slightly.
Meanwhile, whisk together the flour, baking powder, paprika and a pinch of salt and pepper in a large bowl. Whisk in the milk and egg until combined and smooth. Fold in the cooled vegetables, lobster meat and parsley.
Fit a baking sheet with a wire rack. Add enough vegetable oil to come about 3 inches up the side of a Dutch oven or heavy-bottomed pot. Heat over medium heat to 350 degrees F.
Using a 3-ounce cookie scoop, scoop the fritter batter and gently drop into the hot oil. Fry the fritters in batches until deeply golden brown, a few minutes per batch. Remove to the prepared baking sheet and sprinkle with salt while still hot. Repeat with the remaining batter. Serve warm with lemon wedges on the side.

CLAM FRITTERS

Clam Fritters image

My stepmother got this recipe from an 80-year-old woman back in the 1940's.

Provided by Christine Johnson

Categories Appetizers and Snacks Seafood

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

1 egg
½ cup all-purpose flour
½ cup milk
1 cup minced clams
¼ teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons minced onion
2 tablespoons minced green bell pepper
½ cup vegetable oil

Steps:

Beat the egg and gradually beat in the flour. Slowly stir in the milk, clams, salt, pepper and onion. If desired, stir in the green pepper. With hands shape mixture into 2 inch diameter patties.
In a medium skillet heat the oil over medium-high heat until hot. Fry the patties in the hot oil until golden brown. Place cooked fritters on paper towels to soak up any excess oil.

Nutrition Facts : Calories 346 calories, Carbohydrate 14.5 g, Cholesterol 53.4 mg, Fat 29.6 g, Fiber 0.6 g, Protein 6 g, SaturatedFat 4.4 g, Sodium 183.5 mg, Sugar 2.1 g

LOBSTER AND CORN FRITTERS

Lobster and Corn Fritters image

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

Ingredients

1 1/2 cups fresh lobster meat, coarsely chopped (pre-cooked)
1/2 cup fresh basil leaf
1/2 cup mayonnaise
salt
fresh ground black pepper
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup buttermilk
1 large egg, separated
1 ear of corn, kernels cut from cob
2 tablespoons minced chives
1 tablespoon unsalted butter, melted
vegetable oil, for frying
lemon wedge, for serving

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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