Make these buttery-delicious lobster bites as an appetizer, or size them up as lobster cakes for a main course. Either way, they’re a taste of heaven on a plate. Lobster corn fritters with truffle herb mayo have all the ingredients of a delightful, dip-worthy indulgence you won’t be able to get enough of!
Today's savory ecipe comes to you courtesy of How Sweet Eats.com:
Yield: Makes about 8 to 10 Fritters
- 2 tablespoons unsalted butter
- 1 pound fresh lobster meat, chopped
- 2 garlic cloves, minced
- ⅔ cup sweet corn kernels
- 8 saltine crackers, crushed (or you can substitute multigrain)
- 1 large egg, lightly beaten
- 1 tablespoon plain greek yogurt
- 1 tablespoon mayonnaise
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped fresh chives
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Pinch of red pepper flakes
- 3 tablespoons olive oil
Truffle Herb Mayo:
- ½ cup mayonnaise
- 1 tablespoon dijon mustard
- ½ tablespoon chopped fresh tarragon
- ½ tablespoons chopped fresh basil
- ½ tablespoons chopped fresh cilantro
- 1 teaspoon chopped fresh chives
- ¼ to ½ teaspoon black truffle sea salt
- Heat a large skillet over medium heat and add butter. Add the lobster meat and cook, stirring occasinoally, until it's just opaque. Stir in the garlic and turn off the heat.
- Place the lobster meat (and any oil/contents of the skillet) in a large bowl. Add the corn, crackers, egg, mustard, yogurt, mayo, tarragon, chives, salt, pepper and pepper flakes. Stir until combined (bringing it together with your hands when necessary) and form the mixture into 1-inch thick cakes that are about 2 inches in diameter. You can make whatever size you’d like to serve as bite-size appetizers or main course cakes!
- Heat the same skillet over medium heat and add the olive oil. Add the cakes and cook until deeply golden on both sides, about 3 to 4 minutes per side. Remove each cake and place it on a paper towel-lined plate. Serve hot with truffle herb mayo.
- Whisk all ingredients together until combined.
- If you’re serving the lobster corn fritters as a main course, you can pair them with a large tossed salad and vegetable such as zucchini on the side, or make them a part of their own salad topped with caramelized pineapple and arugula and drizzled with champagne vinaigrette. As mini cakes, they’re perfect to serve at parties, or as sandwiches topped with the truffle herb mayo spread and some tasty cabbage slaw.
Truffle Herb Mayo:
The garlic-chili butter is the perfect dress-up for the lobster tails and adds a splash of colorful golden goodness to the table and to your taste buds!