Taste of Tuesday : Lobster Corn Fritters

I loved making these little fritters and decided to serve them with a simple greens salad.  They were so different and delicious that I will definitely make them again.  Next time I make them though, I will add more lobster meat (I only used one lobster about 1.4lbs) and I might even add some crabmeat.  You could also make these fritters without any seafood at all, honestly.  I think they would still be a hit.  My lobster got lost in the fritters a little bit, but they were still super yummy!

Lobster Corn Fritters with Sriracha Mayo Sauce
via Ina Garten's Fool Proof Cookbook

Makes 12-14 Fritters; Serves 4 to 6 people


6 to 8 tablespoons of unsalted butter
5 scallions, thinly sliced
1 1/4 cups fresh corn kernels (2 to 3 ears)
12 ounces of freshly cooked lobster meat, diced
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon paprika
3/4 teaspoon Old Bay Seasoning
Kosher Salt
2 extra-large eggs, lightly beaten
1/2 cup half and half

For the Sauce:
2 teaspoons minced garlic (2 cloves)
1/2 teaspoon saffron threads (I ommited)
2 teaspoons sriracha chili sauce
1 tablespoon freshly squeezed lemon juice
2/3 cup good mayonnaise, such as Hellmann's
Freshly Ground Pepper


Melt 2 tablespoon of butter over medium heat in a Saute pan. Add the corn and Scallions and sauté for 3 minutes.

Add the lobster and saute for an additional minute. Set aside.

Combine the flour, baking powder, paprika, Old Bay and salt in a large mixing bowl. Make a well in the center and whisk in the eggs and half-and-half, stirring until the mixture is smooth, like a pancake batter. Stir in the corn and lobster mixture. The batter can be made up to 1 hour in advance.

For the sauce, place the garlic, saffron (i omitted), sriracha, lemon juice, mayonnaise, 1/4 teaspoon sale, and 1/4 teaspoon pepper, in the bowl of a food processor fitted with the steel blade and puree until smooth.

Heat additional butter in a large saute pan over medium to medium-high heat. We used a cast iron skillet for this part and it worked fabulously! Drop 2 rounded tablespoons of batter into the hot butter and cook for 2-3 minutes on each side, until golden brown on each side and firm to the touch. Do not over crowd the pan or they will not brown evenly. Add butter as needed. 

Linking up with: 
Emily and Kate for Tuesday's Recipe Swap
Handmade Tuesday's with Kristen
Let's be Friends Blog Hop with The Dwelling Tree or Southern Beauty Guide

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  1. As with everything you post on instagram - I was seriously hoping this was going to make it to a recipe post!! I absolutely love lobster so I will definitely be making these!! YUM!!

  2. My word, this sounds right up my alley. Corn and lobster are two of my favourite things

  3. sounds so good!! i love corn fritters! xo jillian - cornflake dreams

  4. Lobster is one of my favorite foods so I know I would love these!! By the way, the bolognese was AMAZING! We literally ate it the entire weekend. Can't wait to try this one out next :)

  5. Oh man I think I saw this on IG and was waiting for the recipe! It looks SO delish! I wish my husband are lobster, but I have no problem making it for myself.. haha

  6. This looks so so good! I am suddenly so hungry!!


  7. Oh YUM. Made these but without the lobster once so I know lobster could only make them even more insanely good!

  8. delicious! pinning this for later!

  9. Just pinned this recipe! These look amazing and I have a slight obsession with spicy mayo. Would never think to pair it with seafood fritters lol

  10. Awww man yet another time I wish I wasn't allergic to shellfish, but I will totally try this with some chicken :)

  11. These sound so good! I have that cookbook-- I need to break it out and try more recipes

  12. I need to get this cookbook. I was drooling the entire time I read this!
    ~Elise @ highheelsglitteringeyes.blogspot.com