Lane A. McFarland
A taste of summer: Lobster and sweet corn fritters
As of this May, I have officially been a chef for a decade.
To me, this is exciting because when I would correct my superiors, naively, they would always be able to say, “I’ve been doing this over a decade” or some vulgar version of that. Now, I can officially say that to my employees.
Ten years is nothing compared to the chefs with 30-plus years under their hats, but it still feels good. With only 10 years, I still have much to learn, and every once in awhile, I come up with something I have never done before. It is normally a hit or miss if I like it, and this time was definitely a hit. I paired these fritters with an easy Jalapeño Mustard Dip, which is so simple to make.
Lobster and Sweet Corn Fritters
1 can lobster claw meat
1 tsp salt
2 tsps ground pepper
2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 cup buttermilk
1 large egg, separated
1 ½ cups sweet corn
½ cup sweet red onion
1 ½ Tbsp unsalted butter, melted
Jalapeño Mustard Dip
2 Tbsps minced jalapenos (use the sliced jalapenos from the jar, not fresh)
½ cup yellow mustard (use a jarred “table mustard” - not French’s)
¼ cup mayonnaise
3 Tbsps lemon juice
1 tsp ground white pepper
½ tsp salt
Drain the lobster claw meat and chop it, not finely. Set aside while you prepare the rest.
In a large bowl, whisk together the flour, baking powder, baking soda and salt. In another bowl, whisk the buttermilk with the egg yolk. Slowly add the flour mixture to the buttermilk mixture, stirring lightly.
In another bowl mix the lobster with the corn, melted butter, onion and ground pepper.
Slowly fold the lobster meat into the flour mixture. In a medium bowl, whisk the egg white to soft peaks with a mixture or hand whisk and fold it into the batter.
Use a deep fryer if you have it and set it at 350 degrees. If not, use a deep-dish pot with canola or another unflavored oil over medium heat right before the smoking point. Using a soup spoon, scoop the mixture and drop four dollops into the hot oil and turn once after 1 minute and continue to cook for another minute or until golden brown. Scoop out the fritters with a slotted spoon or basket and set on paper towels. Continue to fry until all of the fritters are finished.
In a small bowl mix jalapenos, mustard, mayo, lemon juice, salt and white pepper until fully incorporated. Serve alongside the fritters.
Enjoy my first ever fritter, and now a favorite among my regulars at Beechies Place!
In the words of Julia Child, “This is my invariable advice to people: Learn how to cook - try new recipes, learn from your mistakes, be fearless, and above all have fun!” Web columnist, chef and blogger Lane A. McFarland is the executive chef at Beechies Place in Meadow Lands. Here at O-R online, he shares his recipes and stresses having fun in the kitchen! Visit McFarland’s blog Leather Bound Recipes, visit him on Facebook or hop over to Beechies Place.