Lobster & Jalapeño Hush Puppies Recipe

Prepare dry ingredients

In a large bowl whisk together the all-purpose flour, cornmeal, baking powder, baking soda, sugar, and salt until evenly distributed.

Combine wet ingredients

In a separate bowl whisk the buttermilk, egg, and melted butter until combined.

Make batter

Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. The batter should be thick but spoonable; add up to 1-2 tablespoons additional buttermilk if too dry. Fold in the diced jalapeño, chives, parsley, corn kernels, chopped lobster meat, and black pepper. Gently fold to avoid breaking up the lobster — the pieces should remain slightly chunky.

Rest batter

Let the batter rest for 10 minutes at room temperature to hydrate the cornmeal and allow flavors to meld.

Heat oil

Pour enough vegetable oil into a heavy-bottomed pot or dutch oven to reach 2–3 inches deep (about 1–2 cups depending on your vessel). Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and float steadily without browning instantly.

Fry hush puppies

Using a small cookie scoop or two spoons, portion 1 tablespoon to 1 1/4 tablespoon-sized mounds of batter and carefully lower into the hot oil (do not overcrowd; fry in batches of 6–8 depending on pot size). Fry, turning as needed, until golden brown and cooked through, about 2.5–3.5 minutes per batch. Internal temperature should be around 190°F (88°C) if checked.

Drain

Remove hush puppies with a slotted spoon and drain on a wire rack set over a baking sheet or paper towels. Keep warm in a 200°F (95°C) oven if frying remaining batches.

While the batter rests or the first batch fries, combine mayonnaise, sour cream, lime juice, lime zest, minced garlic, chipotle, and hot sauce in a small bowl. Stir in the grilled/charred corn kernels, crumbled cotija, chopped cilantro, smoked paprika, salt, and black pepper. Taste and adjust seasoning — add a little more lime or salt if desired. Chill or keep at room temperature until serving.

Arrange hush puppies on a platter. Spoon or pipe a small dollop of street corn aioli on each or serve the aioli in a bowl for dipping. Sprinkle with extra cotija and chopped cilantro or chives, and serve with lime wedges to squeeze over the hush puppies.

Serve immediately so hush puppies remain crisp. Makes about 20–24 hush puppies depending on size.