Lobster Corn Fritters with Truffle Herb Mayo.
It’s times like this that I wish I could eat my computer screen.
Look at these dreamy little buttery lobster bites! How can we survive one more moment simply looking at them on screen? They must appear in our faces ASAP.
I make lobster mac and cheese twice a year, every year. Usually on Christmas Eve and again on good Friday or around Easter (but not FOR Easter) – it tends to be one of our lenten meals. It’s a staple! We wait for it. Always.
Don’t punch me, but I’m getting sick of it. I mean, I absolutely love it. But in usual millennial fashion, I’m just finding myself bored. I want something new, something fun, something different.
Isn’t that terrible? It’s so indulgent and wildly delicious, yet I’m STILL searching for something just as wonderful. Story of my life, also one of the worst flaws ever.
So I’ve been thinking about maybe skipping the lobster mac this Spring and if we’re all desperately craving it, I can bring it out in the summer. And in the meantime, finding something else for our good Friday dinner. I’m not opposed to still using lobster, in fact I’m welcoming it. For once I just want a break from the cheese.
It will probably last for 23 seconds, don’t worry.
Contender number one: lobster corn fritters.
They might not *technically* be fritters. They aren’t deep fried. They are pan fried though, and they stick together and are perfect with dip. I guess they are more like a lobster cake with sweet corn. Lobster CAKE.
Sounds too good to be true.
I like fritter better though. Sue me.
Funny enough, my mom always makes crab cakes for that same meal where I’m trying to shut out the lobster mac. I’m hoping to convince her that fresh, buttery lobster chunks will taste better in 2016 because… it’s 2016. And I want a new bite. The mac and cheese was tasting very 2007. Time to step up our game.
For the truffled mayo, I used my favorite black truffle sesame sea salt. I have talked about this stuff now forever and it is RIDICULOUS. We love it so much. I got Eddie hooked and he can’t eat popcorn without it. I use it on eggs, avocado toast, all the basics and the not-so basics.
You definitely don’t need that exact salt, as I’m finding black truffle salts are more widely available at grocery stores these days. You just want a touch of the truffle flavor. And if you reeeeeally don’t want to shell out the cash or aren’t a huge fan of truffle flavor (oh hi, mom), then forget it! Just do an herby mayo. It’s delicious too.
Aside from serving these as your main dish (maybe with a big house salad and some zucchini on the side), you can totally do mini cakes for parties or an appetizer. You can even make sandwiches (like these crab cake sliders!) topped with the mayo and maybe a quick cabbage slaw. Or throw them on their own salad with caramelized pineapple and arugula. And a champagne vinaigrette.
Great. Now I’m stahhhhving.
But really, these adorable bites are not only a great way to finish off the last few Fridays of lent, but also an ideal way to transition into spring and summer. They pretty much TASTE like summer, and I’m all about that. We spent a few hours outside yesterday running around like lunatics to get all the winter wiggles out and I started day dreaming of my favorite grilling recipes, fresh seafood dishes and lots of chilled white wine. Like, lots.
This is a start. WOOHOO.
Lobster Corn Fritters with Truffle Herb Mayo
- 2 tablespoons unsalted butter
- 1 pound fresh lobster meat, chopped
- 2 garlic cloves, minced
- 2/3 cup sweet corn kernels
- 8 saltine crackers, crushed (I used multigrain)
- 1 large egg, lightly beaten
- 1 tablespoon dijon mustard
- 1 tablespoon plain greek yogurt
- 1 tablespoon mayonnaise
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped fresh chives
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- pinch of red pepper flakes
- 3 tablespoons olive oil
truffle herb mayo
- 1/2 cup mayonnaise
- 1 tablespoon dijon mustard
- 1/2 tablespoon chopped fresh tarragon
- 1/2 tablespoons chopped fresh basil
- 1/2 tablespoons chopped fresh cilantro
- 1 teaspoon chopped fresh chives
- 1/4 to 1/2 teaspoon black truffle sea salt
- Heat a large skillet over medium heat and add butter. Add the lobster meat and cook, stirring occasionally, until it’s just opaque. Stir in the garlic and turn off the heat.
- Place the lobster meat (and any oil/contents of the skillet) in a large bowl. Add the corn, crackers, egg, mustard, yogurt, mayo, tarragon, chives, salt, pepper and pepper flakes. Stir until combined (bringing it together with your hands when necessarily) and form the mixture into 1-inch thick cakes that are about 2 inches in diameter.You can obviously make whatever size you’d like!
- Heat the same skillet over medium heat and add the olive oil. Add the cakes and cook until deeply golden on both sides, about 3 to 4 minutes per side. Remove each cake and place it on a paper towel lined plate. Serve hot with truffle herb mayo!
truffle herb mayo
- Whisk all ingredients together until combined.
Did you make this recipe?
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pour the bubbly.
38 Comments on “Lobster Corn Fritters with Truffle Herb Mayo.”
THESE on a salad of grilled pineapple and arugula would just about be the best meal known to man. I will definitely be giving them a try, and probably not waiting until Easter for it, either.
yessss i want that salad right now!
I want to eat the screen too! These look incred, Girl and there not missing the cheese! Hello my new favoritist snack evah!!!!!!
Lobster AND Corn AND Truffles?! Basically this is a miracle food! I think I would eat the sauce with a spoon.
Not going to lie, I wish I could eat my computer screen right now as well – HOLY YUM!
All I have to say is yum. These look INCREDIBLE! It’s been wayyy too long since I’ve had lobster.
These have me dreaming of summer. This would be the perfect side for a cookout with friends!
Definitely starting to drool looking at these babes! Oh my goodness, I need these in my life stat.
Oh My gosh, well I know what I’m making/ gorging on this weekend! YUM! Seriously, screen lick worthy!
Love your recipes and food styling!
PS Check out my Beurre Blanc Grilled Artichoke recipe here http://bit.ly/21ZDfPa
Where and how do you buy your lobster when you buy it for larger recipes like this/mac?
erin are you in pittsburgh?? if so, i usually get mine in the strip at wholey’s or penn ave! i think more lobster purists suggest buying whole lobsters for the most meat and buying them live to get the freshest meat, but i tend to just buy the tails!
I’m not in Pittsburgh, actually in Chicago! But I was just curious if you go to a grocery store, Costco, etc. Helpful!
I live in Maine so this is perfect
brittany i am dying to go to maine this summer and was just researching it!! tell me details. :)
Every place in Maine is lovely. Honestly you cannot go wrong! I was born and raised in California, but moved outside of Bangor four years ago, and I LOVE it here. You have forests, oceans, mountains, and a little city.
I just love everything about this post. These look amazing!
Dreaming of these chunks of heavenly, buttery lobster. Precisely, I meet somebody from Maine today and the person was just going on and on on how beautiful it is over there and how delicious the fresh lobster is and how if I like lobster I have to make it there someday, b/c once I taste fresh Maine lobster I will never want to go back to regular non-Maine lobster. Now, I’m dying to go to Maine, major case of FOMO right now.
just this description made me intensely crave lobster!
WOW pretty much need these right now. I didn’t really grow up with seafood living in Michigan. But when we moved to PA, and with Maryland being so close, it totally opened up my eyes for crab and lobster. I love the idea of these lobster fritters. I need to find a way to make them! My husband would LOVE.
And I totally agree about eating computer screen, literally thought the same thing when I saw that first pic!
hey girl – I know I would love these! Yummy!!
Oh my goodness! I have been craving lobster, crab, and fried cod like crazy this week, so this looks perfect! I’m going to order myself some of that truffle salt asap!
You don’t get better than this ! These are AWESOME :-)
Awesome fritters and amazing sauce to go with it. Not a good option for those weight watchers though. Eat healthy live longer friends.
Okay, Jessica, so I have to ask. Do I really need truffle oil or salt in my pantry? I am not a mushroom fan. I do not buy them and omit them from everything. But truffle stuff have such a following that I am wondering if I am missing out? I pick truffle salts and oils up off the shelf at my local specialty stores all the time, but I just never buy one. I just don’t want to be disappointed.
If I NEED it. What is better oil or salt? What type of recipe would accentuate the flavor the most?
melinda! if you don’t like it, i definitely wouldn’t splurge on it. honestly, i liked truffle flavor long before i liked mushrooms – but i probably learned to like it on french fries. ha! if you’re not into it, i would probably skip it completely! my mom hates anything truffle flavored and she loves mushrooms.
as for the salt or oil, as far as i know, a lot of times the oil is just olive oil with artificial flavoring and no truffles (unless it’s a high quality brand??) – so make sure to look for that. i like the salt better because i think it’s more versatile!
Thank you, Jessica. I might give the salt a try, just for fun. Maybe I will like it.
Yes, the oil I have noticed is either essences added or aroma added. I’d rather have a little of the real truffle added. I really appreciate the advice, and we shall try the salt on fries, I like that idea. =D
OMG! These look amazing!
— part time and full time free online jobs ,my neighbor’s sister makes $45 /hr on the computer . She has been out of work for 5 months but last month her pay check was $14523 just working on the computer for a few hours. original site……
I have a pound of crab meat in my freezer that I need to use. How would these taste with crab instead of lobster?
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They came out awesome. Keep in mind, the more North that you go, the sweeter the lobster. Maine lobster is the best.
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