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
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.
