Lobster Fritters

Crispy on the outside, tender inside, and bursting with the succulent, sweet bite of lobster, these Lobster Fritters are sure to become a new game day favorite. Combining simple pantry staples with a few fresh ingredients, these overstuffed fritters are both easy and addictively good.

If good vibes and sunshine had a flavor, it would be these lobster and corn fritters. The sweetness of both corn and lobster combined with the slight kick of jalapeno will have you diving in for seconds. These are elegant enough to celebrate a special occasion with, yet also fun making them perfect for any party. Just serve them up with New Orleans remoulade sauce and you have the ultimate bite.

Unlike many types of fritters that are deep fried and more closely resemble a hushpuppy, these are flatter and quickly pan fried. The inspiration comes from both my favorite conch fritters I ever had in St. Maarten, and also the queen herself, Ina Garten.

Why You’ll Love This Recipe

• Easy Process – There is nothing complicated about this lobster fritter recipe. If you can mix together pancake batter, you can make this. It can easily be broken down into three simple steps; sauté your vegetables, mix together the fritter batter, and pan fry. It really is that easy.
• Texture – The corn not only brings natural sweetness that compliments the lobster, but it also adds a pop of texture.
• Healthier Option – Unlike many seafood fritters, these aren’t deep fried. You just need enough oil to coat the bottom of a pan to make for that crispy crust and easy flipping.

Ingredients

• Lobster – Any part of the lobster will work for this recipe from lobster tails to the claw and knuckle meat. This recipe uses already cooked lobster so feel free to use lobster you may have left over from a lobster boil.
• Batter Mixture – Flour, baking powder, eggs, and milk make up the batter mixture that binds these fritters together.
• Vegetables – Besides the corn, red bell pepper, jalapeno, and scallions bring freshness and flavor. Lemon zest adds a sunny note.
• Spices – We’re keeping it classic with seafood seasoning. Use your favorite, like Old Bay. Don’t forget a finish of flaky sea salt when serving.

How to Make Lobster Fritters

• Sauté your vegetables. Add the corn, red bell pepper, and jalapeno to a skillet on medium heat and allow to cook until they’re tender, about five minutes. Remove from the heat and stir in the lobster and green onions. Allow it to cool completely.
• Mix together the dry ingredients. Add the flour, baking powder, lemon zest, and kosher salt to a bowl and mix to combine.
• Add the wet ingredients. In a separate bowl whisk together the eggs and milk. Pour the wet mixture into the dry mixture. Stir until just combined. It will be thick like pancake batter.
• Fold in the corn and lobster. Add cooled vegetables and lobster into the bowl and fold until it’s evenly distributed.

• Heat your skillet or griddle. Heat a large skillet or griddle over medium heat and add oil. Let it heat all the way through
• Make your fritters. Use a small scoop or 1/8-1/4 measuring cup to portion the batter into the hot skillet, making sure not to crowd the fritters. Press down lightly with your spatula to flatten them a little. Allow the first side to cook for 2-3 minutes. You will begin to see bubbles form and it will easily release from the pan. Flip the fritters and allow the second side to cook for another 2-3 minutes until golden brown.
• Let cool and drain. Transfer the cooked lobster fritters to a baking rack fit into a baking sheet and allow them to cool. Sprinkle with flaky sea salt if desired. Proceed with the remaining batter, adding oil and butter as needed.

Substitutions

• If fresh corn isn’t available you can use frozen corn as a replacement. Try roasted frozen corn for an additional layer of flavor.
• This same recipe works with crab and cooked shrimp. Just make sure to dice the shrimp into smaller sizes.

Variations

• If you want things spicier, swap out the jalapeno for either a serrano pepper or even a minced habanero.
• Add your favorite soft herbs to this such as parsley, chives, tarragon, basil, or cilantro.
• Serve these with your favorite classic tartar sauce or even a pickled jalapeno tarter sauce.
• Turn these into a meal by topping an arugula salad with 3-4 fritters.
• Brunch is better with lobster. Add a sunny side up or poached egg to these.

Tools

• If you have a griddle, these are great to make on a griddle. If not, a large cast iron skillet works well for this.
• Make sure that you have a good spatula to easily flip these.
• Always allow your lobster corn fritters to cool on a baking rack. This not only will allow any excess oil to drip off, but it lets the air circulate, allowing them to stay crispy.

Tips From the Beach

• If possible, let your fritter mixture refrigerate for up to an hour. They flavors can marry and it holds together better.
• Don’t cut your chunks of lobster meat too small. You do want a bite of lobster in every bite, but you also want to be able to see all of that beautiful lobster.
• Use good quality lobster. Always know your source. You want to make sure that it’s Maine grade A, sustainably caught. Most likely you’ll be working with frozen lobster and that will affect the texture. Always purchase quick frozen lobster, such as from LobsterAnywhere.
• If fresh corn isn’t available always use frozen to substitute. It will have a better texture and flavor.
• These can be made ahead of time and kept warm on a baking rack in a 200 degree oven.

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