Ingredients:

  • 8 oz (225g) cooked lobster meat, chopped into ½-inch pieces
  • 1 cup (160g) sweet corn kernels, drained
  • 2 tbsp (30g) fresh parsley, finely chopped
  • 1 tbsp (15g) lemon zest
  • ½ cup (65g) all-purpose flour
  • ½ cup (70g) yellow cornmeal
  • 1 tsp (5g) baking powder
  • ½ tsp (3g) garlic powder
  • ¼ tsp (1g) cayenne pepper
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 1 large (50g) egg, beaten
  • ½ cup (120ml) whole milk
  • ½ cup (120ml) neutral oil

Instructions:

  1. In a large bowl, whisk together the flour, cornmeal, baking powder, garlic powder, cayenne, salt, and pepper.
  2. Stir in the beaten egg and milk until a thick batter forms.
  3. Gently fold in the chopped lobster, corn, parsley, and lemon zest using a spatula, ensuring the lobster is evenly distributed without over-mixing.
  4. Heat the neutral oil in a skillet over medium-high heat until it shimmers (approximately 350°F/175°C).
  5. Scoop about 2 tablespoons of batter per fritter into the pan, flattening them slightly with the back of the spoon.
  6. Fry for 3–4 minutes per side until the exterior is a deep mahogany-colored gold.
  7. Remove the fritters with a slotted spoon and place them on a paper towel-lined plate to rest for 2 minutes.