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Lobster-Corn Fritters


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  • One 1 1/2-pound lobster, steamed and claw/body meat finely chopped
  • 1/2 cup basil leaves
  • 1/2 cup mayonnaise
  • Salt
  • Freshly ground 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 the cob
  • 2 tablespoons minced chives
  • 1 tablespoon unsalted butter, melted
  • Vegetable oil, for frying
  • Lemon wedges, for serving



Step 1

In a small food processor, whip basil with mayonnaise and season with salt and pepper. Transfer to a bowl and refrigerate.

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 250°. In a large saucepan, heat 1 1/2 inches of oil to 325°. Drop four to five 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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