**This post was originally published in July 2015. I updated the photos and the recipe. The actual written words in this post remain the same.**
Well, you guys, the day has finally come and I can share!!!
In case you have no clue what I am talking about, let me give you a recap real quick. The company Boy had dedicated 17 years of his life to was bought out, and he was given .65 seconds of notice about the switch over to a new company, plus a demotion in his position. <— This was the bad news, which lead to the good news, and me stating that there is always a rainbow at the end of every storm.
Drum roll please…
We are MOVING!
To North Carolina!!
I should probably inform you all that I have wanted to move out of the (succubus) sunshine state for most of my life, and specifically to NC. My wish is finally coming true!
It was unbelievably hard to not share this news with you guys sooner! However, I had to keep my trap shut, because Boy didn’t inform his new (soon to be old) employer he was outtie until yesterday.
Short notice, I know. It wasn’t to be mean to them, but #SorryNotSorry, they received more notice and consideration than he was given in the switch over. And we were worried they would say, “Just don’t bother coming back in tomorrow”. But, as it turns out, they are really happy for Boy and wish him the best of luck in his very bright future.
Soooo, this whole time I have been packing up our life and haven’t been able to share alllllll the hectic craziness of finding a place to live almost half way, south to north, across the country.
If I have seemed a little lackadaisical and haven’t been commenting on other sites as much as I would like to, it is because I have been surrounded by boxes and mass chaos!
This move has me of my damn rocker, and I sincerely apologize!
You understand and forgive me, right? Anyways, I feel that sharing a stellar recipe is appropriate to celebrate this occasion, the beginning of a new chapter in Boy and I’s life.
And these-Lobster & Bacon Corn Fritters with Jalapeno-Honey Aioli– definitely fit that bill.
These fritters are so far beyond fantastically delicious, that they are almost too good for words. Almost. I’m a Jabberwocky and can always find something to say. Lucky you. 🙂 These fritters have hunks of porky, salty, crispy bacon; chunks of tender, meaty, succulent lobster; and are plentifully studded with fresh, cob-tastic corn.
They are limited on flour filler and packed with loads of fabulous flavor. These fritters are all around phenomenal… they are the fry daddy jam, my people!
But, these fritters (like everything I eat) need a dipping sauce. The accompanying jalapeno-honey aioli is out of this world, extraordinarily delish! It is easy-peasy to whip together and provides a little creamy, sweet heat.
The aioli completely kills it in the flavor department, especially when paired with these fritters. However, it’s divine on its own and can be eaten straight from the food processor with your fingertips… not that I would know. 🙂 Just a little note – I know some people are scared of frying, but as long as you aren’t throwing cups of water into your hot oil, or carelessly running around your house with the hot pot, there is no reason to fear the fry.
Trust me when I say, the taste of these fritters are well worth overcoming your frying jitters! These crispy Lobster, Bacon and Corn Fritters with Jalapeno-Honey Aioli totally bring the deliciousness and you need them in your life. ASAP.
Well, friends, boxes are calling my name (they really should learn to pack themselves!), so until next time- Cheers and happy frying!
Fluffy, crisp fritters filled with real lobster meat, salty bits of bacon and kernels of corn. Served with a Jalapeno-Honey Aioli, these fritters are fantastic!!
- 2 Lobster Tails (about 1 pound total; meat should yield 1 ½ cups)
- Melted Butter *
- Sea Salt , to taste
- 3 slices thick cut Bacon – cooked and crumbled* (should yield about ½ cup)
- 2 large Green Onions – white & green parts, finely chopped (about 1/3 cup)
- 2 Ears Corn – kernels cut off cob (about 1 1/3 cup)
- ¾ Cup All Purpose Flour
- ¼ Cup Cornmeal
- ½ tsp Baking Powder
- ½ tsp Baking Soda
- ¾ tsp Chili Powder
- ¾ Cup Buttermilk
- 1 Large Egg – separated
- 1 TBS Unsalted Butter – melted
- 1/8 tsp Cream of Tartar
- ½ tsp Kosher Salt
- ¼ tsp Ground Black Pepper
- Peanut Oil - for frying (can substitute vegetable oil)
- Sea Salt , for seasoning after frying
- Aioli: (Yield- ¾ Cup)
- ½ small Jalapeno – seeded, ribbed and roughly chopped
- 1 large Green Onion – roughly chopped
- 1 Clove Garlic – smashed and peeled
- ½ Cup Mayonnaise
- 1 TBS Dijon Mustard
- 1 tsp Lemon Juice
- 1 TBS Honey
- 1/8 tsp Salt , or more to taste
- Lemon Wedges
- Cook Lobster –
- Either- Preheat oven to 350 degrees F. Piggy back the lobster meat on top of the tail ***link on how to**, brush with melted butter and season with sea salt. Bake for 15-20 minutes, depending on size of tail, or until shell is bright red and lobster is cooked through (to140-145 degrees F).
- Or - Bring a large pot of water to a boil over high heat. Add 1 tablespoon sea salt. Add lobster tails to water and cook until shell is bright red and meat is cooked through (to 140-145 degrees F), about 6 minutes.
- Remove tails to a clean work surface and allow to cool. Use kitchen shears to cut down the back of the shell, remove lobster meat and roughly chop. Transfer to a bowl or container, cover and set aside in the refrigerator.
- Make the Aioli: Add jalapeno, scallions and garlic to the bowl of a food processor. Pulse until ingredients are finely chopped. Add remaining ingredients and process until smooth. Taste and adjust for seasoning. Transfer to a small container, cover and set aside in the refrigerator.
- For the Corn Fritters: In a large bowl whisk together flour, cornmeal, baking powder, baking soda, chili powder and ½ tsp salt. In a separate small bowl, whisk together the buttermilk and the egg yolk. Make a well in the center of the dry ingredients and add the buttermilk mixture to well. Stir together gently. Fold in the lobster, corn, bacon, green onions and melted butter.
- In a small bowl add the egg whites and a pinch of cream of tartar. Whisk until soft peaks form. Gently fold egg whites into the fritter batter.
- Preheat oven to 300 degrees F. Line a sheet pan with aluminum foil for easy clean up.
- Add enough oil to a large saucepan to come 1 ½’’-2’’ up the sides. Heat oil to 325 degrees F over medium to medium-high heat. Carefully drop 4-5 heaping tablespoon-size blobs of batter into the oil. Fry, turning once, until batter is golden brown, about 2 minutes. Use a slotted spoon to remove fritters and transfer them to a paper towel lined plate to drain. Season immediately with salt. Once drained, transfer fritters to sheet pan and place in oven to keep warm. Continue frying, draining and transferring fritters to oven until all batter is used.
- Serve fritters immediately with aioli and lemon wedges.
*To Cook Bacon: Place a wire rack insert into a large rimmed sheet pan. Lay slices of bacon on wire rack, being sure to not overlap. Transfer bacon to the oven and turn oven to 400 degrees F. Bake bacon until crispy, brown and cooked through, about 15-20 minutes.
*Yields: approximately 16 fritters