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Lobster Hushpuppies with Horseradish Cream

Lobster Hushpuppies with Horseradish Cream
PREP TIME
20 min
COOK TIME
20 min
YIELDS
4 - 6 servings

Golden, crispy hushpuppies with lobster in every delicious bite.

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Ingredients

Horseradish Cream

½
cup sour cream
¼
cup heavy cream
¼
cup prepared horseradish
2
Tbsp chives, finely sliced
1
tsp kosher salt
Freshly ground black pepper

Lobster Tails

½
cup dry California white wine
¼
cup crab boil seasoning, or 1 crab boil seasoning pouch
1
tsp whole black peppercorns
1
tsp kosher salt
1
clove garlic, smashed
1
lemon, quartered
4 6-oz
lobster tails

Hushpuppy Batter

¾
cup buttermilk
2
cups yellow cornmeal
¾
cup flour
½
cup red peppers, finely diced
2
tsp baking powder
½
tsp freshly ground black pepper
2
jalapenos, seeded stemmed and minced
Kosher salt
½
cup scallions, finely sliced
3
eggs, beaten
Canola oil, for frying
½
lemon, cut into wedges
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Directions

Step 1

In a small mixing bowl, add the sour cream, heavy cream, horseradish, chives, salt and 3 to 4 turns pepper. Whisk to combine, then cover and refrigerate.

Step 2

In a large pot, add 3″ cold water, the white wine, crab boil seasoning, peppercorns, salt, garlic and lemons. Bring to a boil then drop in the lobster tails and poach until the shells turn bright red and the flesh is just cooked through, 7 to 8 minutes. Remove the tails from the cooking liquid and cool slightly before picking the meat from the shells.

Step 3

Place half of the lobster meat and the buttermilk in the pitcher of a blender and puree until smooth. Roughly chop the remaining lobster meat and set aside. In a large mixing bowl, combine the cornmeal, flour, red peppers, baking powder, black pepper, jalapenos and 2 teaspoons salt. Stir in the scallions, eggs and the lobster-buttermilk mixture, and then fold in the chopped lobster tails. Mix until combined.

Step 4

In a large Dutch oven set over medium heat, add 2 to 3 inches of canola oil. Heat until a deep-frying thermometer inserted in the oil reaches 350ºF.

Step 5

Working in batches, place heaping tablespoons of the batter into the hot oil. Use two spoons or a 2-tablespoon scoop to form the dumplings and drop into the oil. Fry the hushpuppies, turning occasionally, until golden brown and crispy, 3 to 4 minutes. Using a slotted spoon, remove the hushpuppies from the oil and place on a paper-towel-lined plate. Season with salt and squeeze lemon juice over the top.

Step 6

Serve the crispy hushpuppies with the chilled horseradish cream.

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