Red Lobster Hush Puppies Recipes

LOBSTER HUSHPUPPIES WITH HORSERADISH CREAM

Lobster Hushpuppies with Horseradish Cream image

Provided by Guy Fieri

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 25

Ingredients

1/2 cup sour cream
1/4 cup heavy cream
1/4 cup prepared horseradish
2 tablespoons finely sliced chives
1 teaspoon kosher salt
Freshly ground black pepper
1/2 cup dry California white wine
1/4 cup crab boil seasoning or 1 crab boil seasoning pouch
1 teaspoon whole black peppercorns
1 teaspoon kosher salt
1 clove garlic, smashed
1 lemon, quartered
Four 6-ounce lobster tails
3/4 cup buttermilk
2 cups yellow cornmeal
3/4 cup flour
1/2 cup finely diced red peppers
2 teaspoons baking powder
1/2 teaspoon freshly ground black pepper
2 jalapenos, seeded, stemmed and minced
Kosher salt
1/2 cup finely sliced scallions
3 eggs, beaten
Canola oil, for frying
1/2 lemon, cut into wedges

Steps:

For the cream: In a small mixing bowl, add the sour cream, heavy cream, horseradish, chives, salt and 3 to 4 turns pepper. Whisk to combine, then cover and refrigerate.
For the lobster: In a large pot, add 3 inches cold water, the white wine, crab boil seasoning, peppercorns, salt, garlic and lemons. Bring to a boil then drop in the lobster tails and poach until the shells turn bright red and the flesh is just cooked through, 7 to 8 minutes. Remove the tails from the cooking liquid and cool slightly before picking the meat from the shells.
For the hushpuppies: Place half of the lobster meat and the buttermilk in the pitcher of a blender and puree until smooth. Roughly chop the remaining lobster meat and set aside. In a large mixing bowl, combine the cornmeal, flour, red peppers, baking powder, black pepper, jalapenos and 2 teaspoons salt. Stir in the scallions, eggs and the lobster-buttermilk mixture, and then fold in the chopped lobster tails. 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 350 degrees F.
Working in batches, place heaping tablespoons of the batter into the hot oil. Use two spoons or a 2-tablespoon scoop to form the dumplings 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.
Serve the crispy hushpuppies with the chilled horseradish cream.

SUNNY'S EASY HUSH PUPPIES WITH A HOT HONEY DIPPING SAUCE

Sunny's Easy Hush Puppies with a Hot Honey Dipping Sauce image

Provided by Sunny Anderson

Categories side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

Two 8.5-ounce boxes cornbread mix (I like Jiffy here)
2 tablespoons BBQ seasoning, ancho chile powder or chipotle seasoning
One 14-ounce can creamed corn
2 large eggs, whisked
Peanut oil, for frying
Kosher salt
1/4 cup creamed honey
1/4 cup hot sauce (I like Cholula here)
2 tablespoons confectioners' sugar

Steps:

For the batter: In a large bowl, whisk together the cornbread mix and seasoning blend, breaking up any clumps in the mix. Add the creamed corn and eggs and stir to combine gently; the mixture should be scoopable but hold its form. (Think the perfect ice cream ball.) Allow to rest in the refrigerator for 10 minutes.
For the frying: In a large pot or fryer, bring at least 2 inches of peanut oil to 375 degrees F. Using 2 spoons or a medium ice cream scoop, scoop out some batter and slowly lower it into the oil. Drop in a few more and cook, flipping if needed, until the hush puppies float and are golden all around, 2 to 4 minutes. Remove to a wire rack over a baking sheet and season with a sprinkle of salt. Repeat with the remaining batter.
For the sauce: In a small bowl, whisk together the honey, hot sauce and sugar. Use as a dipping sauce for the hush puppies.

RED LOBSTER'S HUSH PUPPIES RECIPE - (3.8/5)

Red Lobster's Hush Puppies Recipe - (3.8/5) image

Provided by á-174942

Number Of Ingredients 8

Ingredients

3 cups cornmeal
6 tablespoons baking powder
1 1/2 teaspoons salt
3/4 teaspoon freshly-ground black pepper
3/8 teaspoon freshly-ground white pepper
1 cup minced onion
3 eggs beaten
3/4 cup milk

Steps:

Mix cornmeal with baking powder, salt, pepper, and onion. Mix egg with milk and whisk into cornmeal. Spoon hush puppies into hot oil and fry until golden brown. This recipe yields 12 hush puppies

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