- 1
Ingredients
- 4 (6 ounce) lobster tails
- 1/2 cup dry California white wine
- 1 lemon, quartered
- 1/4 cup crab boil seasoning or 1 crab boil seasoning pouch
- 1 clove garlic, smashed
- 1 teaspoon Kosher salt
- 1 teaspoon whole black peppercorns
- 3/4 cup buttermilk
- 2 cups yellow cornmeal
- 3/4 cup flour
- 2 teaspoons baking powder
- 2 teaspoons Kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 cup fine dice red pepper
- 2 minced jalapenos, seeded and stemmed
- 3 eggs, beaten
- 1/2 cup finely sliced scallions
- Canola oil to fry
- 1/2 lemon, cut into wedges for garnish
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1/4 cup prepared horseradish
- 2 tablespoons finely sliced chives
- 1 teaspoon Kosher salt
- 3 to 4 turns fresh ground black pepper
Preparation
Step 1
Directions
Make the Horseradish Cream: In a small mixing bowl, add the sour cream, heavy cream, horseradish, chives, salt and pepper. Whisk to combine, cover and refrigerate.
Poach the lobster tails: In a large pot, add 3-inches of cold water, white wine, lemon, crab boil, garlic, salt and pepper.
Bring to a boil then drop in lobster tails and poach until shells turn bright red and flesh is just cooked through, about 7 to 8 minutes.
Remove tails from court bouillon and allow to cool slightly before picking meat from shells.
Prepare the Hushpuppies: Place half of the lobster meat into a blender, add the buttermilk and puree until smooth.
Rough chop the remaining lobster meat and set aside.
In a large mixing bowl, combine the cornmeal, flour, baking powder, salt, pepper, red peppers, and jalapenos.
Stir in the eggs and the lobster-buttermilk mixture, then fold in the chopped lobster tails.
Mix until well combined.
Preheat 2 to 3 inches of canola oil to 350 degrees F in a large Dutch oven.
Working in batches, place heaping tablespoons of the batter into the hot oil (use two tablespoons or a 2 tablespoons scoop to form the dumplings and drop easily into the oil).
Fry the hushpuppies, turning occasionally, until they are golden brown and crispy – about 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 garnish with lemon juice.
Serve the crispy hushpuppies with horseradish cream.
Yield: 4 to 6 servings