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Lobster Fritters

Lobster Corn Fritters
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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.

  • Author: Nicole Stover
  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 35 minutes
  • Yield: 4-6 1x
  • Category: Appetizer
  • Method: Pan Fry
  • Cuisine: American

Ingredients

Units Scale
  • 1 1/2 cups cooked lobster meat, chopped, about 1/3″ chunks
  • 1 cup corn, fresh or frozen
  • 1/3 cup red bell pepper, finely diced
  • 1 jalapeno, diced, remove seeds for less heat if desired
  • 4 green onions, white and green part chopped, plus extra for garnish
  • 2 tablespoons butter
  • 1 cup All Purpose flour
  • 1 teaspoon baking powder
  • 2 large eggs
  • 1/2 cup milk
  • 2 teaspoons lemon zest
  • 1 teaspoon seafood seasoning
  • 1/2 teaspoon kosher salt
  • 2–4 tablespoons neutral oil such as avocado or canola
  • flaky sea salt for serving

Instructions

  1. Heat a skillet over medium heat and add the butter. Allow it to melt. Add the corn, red bell pepper, and jalapeno. Allow the vegetables to cook until tender, about 5 minutes. Stir in the lobster and green onions and remove from the heat. Let cool completely.
  2. Add the flour, lemon zest, kosher salt, and seafood seasoning to a bowl and whisk to combine.
  3. In a separate bowl add the eggs and milk and whisk.
  4. Pour the wet mixture into the dry mixture and mix until just combined.
  5. Add the cooled corn and lobster mixture into the batter and fold it in to combine.
  6. Heat a large skillet or griddle over medium heat. Add two tablespoons of oil, or just enough to coat the bottom of the pan.
  7. Use a small scoop or measuring cup to portion out the batter into the hot skillet. You want between 1/8-1/4 cup. Lightly press down with your spatula to even them out slightly. Do not over crowd the pan. 
  8. Let the first side cook for 2-3 minutes, or until it easily releases from the pan and is golden.
  9. Flip them and allow the second side to cook for another 2 minutes until golden.
  10. Transfer the fritters to a cooling rack fit into a baking sheet to cool. Sprinkle with flaky sea salt.
  11. Continue with the remaining batter. You may need to add an additional tablespoon of oil. 

Notes

  1. You can make this same recipe with crab or cooked shrimp. Cut the shrimp into smaller pieces.
  2. These can be made ahead of time and kept warm on a cooling rack in the oven on a low setting at 200 degrees. 
  3. If possible, allow your batter to refrigerate for up to an hour before making your fritters. 

Find it online: https://beachgirlgrills.com/lobster-fritters/