LOBSTER FRITES RECIPES
CORN AND LOBSTER FRITTERS WITH GARLIC AND LIME REMOULADE ...
There is something about the combination of sweet corn and buttery, fluffy lobster that evokes the feeling of being in New England in the summertime. These two choice ingredients stirred into a batter and fried until hot, crisp and golden brown, only further elevate the lobster and corn to star status! Remoulade is a creamy mayonnaise-based sauce invented in France. Similar to a tartar sauce, it sometimes contains pickles and fresh herbs. In this version, the addition of fresh chopped garlic and zing from freshly-squeezed lime juice make it an ideal sauce to balance out the richness of the hot crispy fritters. Basically, pair these two together and you got a side or appetizer worthy of lots of oooh and aaahs. This recipe is perfect for a starter, appetizer or side at a summer party, but take note, they will get eaten fast.
Provided by Maine Lobster No
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 12
Steps:
- For the remoulade: In a medium bowl, combine mayonnaise, lime juice, cayenne pepper, lime zest, and minced garlic and mix until smooth. Refrigerate until ready to use.
- For Fritters: In a medium bowl, whisk together flour, salt, baking powder, and paprika.
- In a separate medium bowl, beat the egg yolks, then stir in the corn and lobster. Add to the flour mixture and mix well.
- Beat the egg whites until soft peaks form; then fold into the flour mixture. The dough may appear dry at first, but keep stirring until dough comes together.
- Meanwhile, fill a large pot with about 11/2-inches oil and heat to 370F. Drop the batter by heaping tablespoons into the oil in batches if necessary and fry until golden brown, about 3 to 5 minutes per batch. Drain on paper towels and sprinkle to taste with more salt. Serve immediately with remoulade sauce.
LOBSTER AND CORN FRITTERS RECIPE - FOOD.COM
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!
Total Time 1 hours
Prep Time 45 minutes
Cook Time 15 minutes
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, FatContent 2.4, SaturatedFatContent 0.7, CholesterolContent 10.2, SodiumContent 77.2, CarbohydrateContent 6.1, FiberContent 0.2, SugarContent 0.9, ProteinContent 1.2
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