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
- 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.
pour the bubbly.