Lobster & Shrimp Fritters With Chipotle-maple Aioli Recipe

Make the aioli

In a small bowl combine 1/2 cup mayonnaise, 1 tsp finely minced chipotle in adobo, 1/2 tsp adobo sauce, 1 tbsp pure maple syrup, 1 tsp fresh lime juice, 1/4 tsp fine sea salt and 1/8 tsp freshly ground black pepper. Whisk until smooth. Taste and adjust heat or sweetness as desired. Refrigerate while you prepare fritters so flavors meld.

Prep seafood

If lobster is in large chunks, remove any shell and roughly chop to about 1/2-inch pieces. Pat lobster and shrimp dry with paper towels. Coarsely chop the raw shrimp so pieces are similar in size to the lobster. Combine lobster and chopped shrimp in a bowl and refrigerate until ready to fold into batter.

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp kosher salt and 1/2 tsp black pepper until evenly combined.

In a separate bowl whisk 1 large egg with 1/2 cup cold sparkling water and 1/4 cup mayonnaise until smooth. Stir in 2 tbsp finely chopped green onions, 2 tbsp chopped fresh parsley, 1 tsp lemon zest and 1 tsp minced garlic.

Pour the wet mixture into the dry ingredients and fold gently until just combined; do not overmix — a few small lumps are fine. Fold in the chopped lobster and shrimp until evenly distributed, taking care not to pulverize the seafood. The batter should be thick enough to hold a tablespoon shape; if too thick add up to 1-2 tbsp additional sparkling water, if too loose add a tablespoon of flour.

Set up a dredging station with 1/2 cup flour in a shallow bowl and 1/2 cup fine dry breadcrumbs in another. Heat about 1 cup neutral oil in a heavy-bottomed skillet or Dutch oven over medium heat until it reaches 325–350°F (use a thermometer). If you don't have a thermometer, test by dropping a small pinch of batter — it should sizzle and slowly rise to the surface.

Using a tablespoon or small cookie scoop, portion batter into 1-tablespoon mounds. Lightly dredge each mound in flour to remove excess moisture, then press gently into the breadcrumbs to coat the exposed sides. Do not compact; keep fritter loose so interior cooks through.

Carefully slide 4–5 fritters (do not overcrowd) into the hot oil. Fry in batches, turning once after about 2–3 minutes, until golden brown and crisp, 4–5 minutes total depending on size and oil temperature. Internal seafood should be opaque and hot. Adjust heat as needed to maintain 325–350°F.

Using a slotted spoon, transfer fritters to a wire rack set over a baking sheet or paper towels to drain. Sprinkle lightly with flaky sea salt if desired. Keep fritters warm in a 200°F oven while frying remaining batches.

Place fritters on a serving platter. Spoon or pipe chipotle-maple aioli alongside or drizzle lightly over fritters. Garnish with chopped chives or parsley and serve with lemon wedges for squeezing.

Serve immediately so fritters remain crisp. Leftovers can be reheated in a 350°F oven for 6–8 minutes to re-crisp, but are best fresh.