Lobster Hushpuppies
Lobster Hushpuppies
Prep Time: 10 Minutes Cook Time: 20 minutes Servings: 4
- 1 cup white cornmeal
- 1/2 cup all purpose flour
- 1 cup buttermilk
- 2 eggs
- 1 tablespoon Old Bay Seasoning
- 1 teaspoon salt
- 1/3 cup finely diced onion
- 2 teaspoons baking powder
- canola oil
Lobster
- 8 to 10 ounces lobster tail
- 2 lemons, quartered
- 4 bay leaves
- 10 garlic cloves
- 2 tablespoons peppercorns
- 3 tablespoons kosher salt
Spicy Honey Butter
- 8 ounces salted butter, softened
- 3 tablespoons honey
- 2 teaspoons old bay seasoning
- 8 dashes of hot sauce
- In 4 inches of water add the salt, lemons, bay leaves, garlic cloves, peppercorns and salt. Bring to a boil and reduce to a simmer for 5 minutes. Put lobster in simmering water for about 7 minutes until the shells are bright red and the meat is white. Remove from water and run under cold water. Cut the shells with scissors and remove lobster meat and cut in cubes
- In a bowl mix corn meal, flour, old bay, salt and baking powder and mix together. Then add the onions and stir. Add eggs and buttermilk and mix completely. Then gently stir in the lobster.
- In a dutch oven add 3 or 4 inches of canola oil and bring up to 325 degrees.
- Use two spoons to form balls out of the batter and drop into the hot oil. cook for about 4 to 5 minutes until golden, turning over as they cook. Remove from oil and place on a platter lined with paper towels and salt them.
- For the butter just add the softened butter, honey, old bay and hot sauce together, mixing thoroughly and serve with the hushpuppies.
