Lobster Fritters Recipe

Prepare lobster and corn

If using refrigerated cooked lobster, pat dry with paper towels. Chop into roughly 1/2-inch pieces. If using raw lobster tails, par-cook by simmering tails 3–4 minutes until opaque, then cool and chop. Cut corn kernels off the cobs (about 1 cup).

Combine dry ingredients

In a large bowl whisk together the all-purpose flour, cornmeal, baking powder, granulated sugar, Old Bay seasoning, salt, and black pepper until evenly distributed.

Cut in butter

Add the cold cubed butter to the dry mix. Use a pastry cutter or two forks to work the butter into the flour mixture until the texture resembles coarse crumbs (pea-sized pieces). This adds richness and small pockets of flakiness to the fritters.

Whisk wet ingredients

In a separate bowl whisk the egg, cold milk, and cold club soda (or sparkling water) together until combined. The carbonation helps make the batter light and crisp.

Fold together and add mix-ins

Pour the wet mixture into the dry ingredients and stir gently until just combined — do not overmix. Fold in the chopped lobster, fresh corn kernels, sliced green onions, and chopped parsley until evenly distributed. The batter should be thick enough to drop from a spoon but not runny; if too thick, add up to 1–2 tablespoons more milk or club soda. Chill the batter in the fridge for 15 minutes to firm up (optional but helps hold shape).

Roast the garlic

Preheat the oven to 400°F (200°C). Slice the top 1/4 off the garlic head to expose the cloves, place it on foil, drizzle with 1 tablespoon olive oil, wrap tightly, and roast on a baking sheet 30–35 minutes until cloves are soft and caramelized. Let cool slightly, then squeeze the softened roasted garlic cloves into a small bowl and mash to a paste.

Make the aioli

In a small bowl combine the mayonnaise, Greek yogurt (if using), mashed roasted garlic (use about 1 to 1 1/2 teaspoons of the paste to start), Cholula hot sauce, lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until smooth. Taste and adjust heat or garlic level as desired. Refrigerate until serving. (Reserve any extra roasted garlic for another use.)

Heat oil

Pour neutral oil into a heavy pot or deep fryer to a depth of about 2 inches (about 3–4 cups depending on pot). Heat oil to 350°F (175°C). Use a thermometer to maintain temperature — if oil is too cool fritters will absorb oil; too hot and they brown before heating through.

Portion fritters

Remove the batter from the fridge. Using a tablespoon or small cookie scoop, portion roughly 1.5 tablespoons to 2 tablespoons of batter per fritter (for ~1 1/2-inch fritters). Gently shake off any excess batter back into the bowl so they hold shape when frying. Keep a sheet tray lined with paper towels or a wire rack ready for draining.

Fry in batches

Carefully lower 4–6 fritters into the hot oil without overcrowding (adjust count to pot size). Fry, turning occasionally, until golden brown and crisp, about 2.5–3.5 minutes per batch depending on size — internal temperature should be hot and fritters cooked through. Remove with a slotted spoon to the paper towel-lined tray. Maintain oil temperature between batches; reduce heat slightly if oil gets too hot and let recover between batches.

Finish and serve

While still warm, season fritters lightly with the finishing fine sea salt and sprinkle with chopped parsley. Serve immediately with roasted garlic Cholula aioli and lemon wedges on the side for squeezing.