Our beach club has lobster night every Wednesday throughout the summer.....we love it! However, it's always more than I can eat so I bring home the lobster leftovers and usually make a salad with them. I remember marking this recipe in Ina's book so last week, I made her fritters with the leftover lobster. YUM!
Ina makes an lovely sauce to go with them, but I didn't want to take the time, so just mixed some sour cream and mayo together with a little lemon juice and it was all I needed. Perfect, easy summer dinner. You could use shrimp too.
Ina's Lobster Corn Fritters
From Foolproof by Ina Garten
Ingredients for the fritters:
6 to 8 tablespoons unsalted butter
5 scallions, thinly sliced
1 1/4 cups fresh corn kernels (2-3 ears)
12 ounces cooked lobster meat, 1/4 inch dice
1 cup flour
1 teaspoon baking powder
1 teaspoon paprika
3/4 teaspoon Old Bay Seasoning
2 extra large eggs, beaten
1/2 cup half and half
Ingredients for the sauce:
2 teaspoons minced garlic
1/2 teaspoon saffron threads
2 teaspoons sriracha sauce
1 tablespoon lemon juice
2/3 cup Hellman's mayo
freshly ground black pepper
Melt 2 tablespoons of butter and add the scallions and corn. Saute for 3 minutes. Add the lobster and cook for a minute or so. Set aside.
Combine the flour, baking powder, paprika, Old Bay Seasoning and the a teaspoon of salt.
Make a well in the center and add the eggs and cream., stirring until well blended. Stir in the corn and lobster mixture.
Heat the butter in a saute pan and drop 2 rounded tablespoons of the batter into the hot butter. Cook for 2 to 3 minutes on each side.
Serve with the hot sauce on the side.