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Lobster Corn Fritters

Karina Kari
Golden, crisp lobster corn fritters served with a bright, herby tarragon aioli.
This quick and easy recipe combines sweet corn, tender lobster meat, and a flavorful herb sauce — perfect for a light appetizer, snack, or elegant starter.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, Snack
Cuisine American, Seafood
Servings 6

Equipment

  • 1 large mixing bowl
  • 1 medium bowl
  • 1 food processor
  • 1 whisk
  • 1 measuring cup
  • 1 Measuring Spoon Set
  • 1 large saucepan or deep frying pan (with high sides)
  • 1 Slotted spoon
  • Paper Towels

Ingredients
  

Tarragon Aioli:

  • ⅓ cup fresh tarragon leaves loosely packed
  • 1 small garlic clove grated or finely minced
  • ½ lemon juiced
  • ½ cup mayonnaise
  • Salt to taste
  • Black pepper to taste

Fritters:

  • ¾ cup all-purpose flour
  • ¼ cup corn starch
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¾ cup buttermilk
  • 1 large egg
  • 1 cup lobster meat claws and tail, coarsely chopped
  • 1 ear corn kernels removed
  • 2 tablespoons fresh chives minced
  • Vegetable oil for frying
  • Salt for sprinkling
  • Lemon wedges for serving

Instructions
 

  • Prepare the Tarragon Aioli: Gather fresh tarragon leaves, a small garlic clove, mayonnaise, and lemon juice.
    Place the tarragon leaves, grated garlic, and lemon juice in a food processor.
    Blend until the herbs are finely broken down and the mixture turns a pale green.
    Add mayonnaise and blend again until smooth and creamy.
    Season with salt and freshly ground black pepper to taste.
    Transfer the aioli to a small bowl, cover, and refrigerate until ready to serve.
    This can be made a day ahead to enhance flavors and save time during cooking.
  • Mix Dry Ingredients for Fritters: In a large mixing bowl, combine all-purpose flour, corn starch, baking powder, baking soda, and kosher salt.
    Whisk them thoroughly until the mixture is uniform.
    This step ensures even distribution of leavening agents and seasoning, which is essential for producing fritters with a consistent texture and golden crust.
  • Combine Wet Ingredients for Batter: In a separate medium bowl, whisk together buttermilk and egg until smooth.
    Slowly pour the wet mixture into the dry ingredients, whisking gently until just combined.
    The batter should be slightly lumpy — overmixing can cause dense fritters.
    This gentle approach ensures a tender and airy result.
  • Incorporate Lobster, Corn, and Chives: Using a spatula, gently fold coarsely chopped lobster meat, fresh corn kernels, and minced chives into the batter.
    Be careful not to overwork the mixture; you want the lobster and corn evenly dispersed while keeping the batter light.
    This step delivers bursts of sweet corn and savory lobster in every bite.
  • Heat Oil for Frying: Pour vegetable oil into a large saucepan or deep frying pan to a depth of about 1–2 inches.
    Heat over medium heat until the oil reaches the proper frying temperature — approximately 350°F (175°C).
    To test, drop a small piece of batter into the oil.
    It should sizzle gently and float without browning instantly.
    Maintaining consistent heat is essential for fritters that are crisp outside and tender inside.
  • Fry the Fritters in Batches: Using a large spoon or ice cream scoop, drop 4–5 generous spoonfuls of batter into the hot oil.
    Allow them to fry without disturbance for 2–3 minutes, until the undersides turn golden brown.
    Flip fritters carefully using a slotted spoon or tongs and fry for another 2–3 minutes until both sides are evenly crisp.
    Avoid overcrowding the pan to prevent lowering the oil temperature and uneven cooking.
    Fry in batches as needed.
  • Drain and Season Fritters: Remove cooked fritters from the oil with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
    While still warm, lightly sprinkle with salt to enhance flavor.
    Repeat with the remaining batter, ensuring oil temperature is maintained between batches for even cooking.
  • Plate and Serve: Arrange fritters on a serving platter and add a dollop of chilled tarragon aioli on the side.
    Garnish with fresh lemon wedges for brightness.
    Serve immediately while fritters are hot and crisp for the best taste.
    They make a wonderful appetizer, snack, or starter for a seafood feast.
  • Storage and Reheating Tips: Allow any leftover fritters to cool completely before storing in an airtight container in the refrigerator for up to two days.
    To re-crisp, reheat in a preheated oven at 350°F (175°C) for 5–7 minutes rather than microwaving, which may make them soggy.
    Store tarragon aioli separately in a covered container and consume within 24 hours for the best flavor.
  • Serving Suggestions for Best Enjoyment: Serve fritters with extra tarragon aioli and lemon wedges.
    They pair beautifully with a crisp green salad or chilled white wine for a refreshing combination.
    For a casual twist, serve fritters in slider buns with lettuce and aioli for a gourmet sandwich experience.

Notes

  • Use fresh lobster meat for the best flavor and texture; pre-cooked lobster works well but avoid overcooking it during frying.
  • Remove corn kernels directly from the cob for optimal sweetness and freshness. Frozen corn can be used if fresh is unavailable, but thaw and pat dry before mixing.
  • Avoid overmixing the batter to keep fritters light and tender — gentle folding is key.
  • Ensure oil temperature is steady when frying; too cool and fritters will absorb excess oil, too hot and the outside will burn before the inside cooks.
  • Make the tarragon aioli a day ahead to deepen the flavor and save prep time.
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