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Lobster Corn Fritters with Truffle Herb Mayo

5 from 1 vote
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  • 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.


[inspired by food and wine]

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