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These Lobster & Bacon Corn Fritters are fluffy on the inside, crispy on the outside and filled with real lobster meat, salty bits of bacon and kernels of corn. Served with a spicy sweet Jalapeno Honey Aioli, this fritters recipe is fantastic!!

Lobster and Bacon Corn Fritters with Jalapeno-Honey Aioli

Update: This post was originally published in July 2015. I made updated to the post below to include more information about corn fritters with bacon. 

If you are a regular visitor of this here blog, you might remember me telling you that I had really good news to share, but I couldn’t disclose the marvelous news just yet.

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…

:clearing throat:

We are MOVING!

To North Carolina!!

Next Week!!!

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!

*Jumping up and down like a little kid in a candy store* Overhead shot of a basket lined with white paper and filled with Lobster and Bacon Corn Fritters, lemon wedges and a jalapeno slice.; beer bottle, beer cap and newspaper in the backgroundNot only is my dream of moving happening, but Boy was offered a great, life changing opportunity up there.

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?Overhead shot of a basket lined with white paper and filled with Lobster and Bacon Corn Fritters; with a small bowl of jalapeno-honey aioli, lemon wedges, jalapeno slices, beer bottle, beer cap and newspaper scattered in the background 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 crispy fritters definitely fit that bill.

Lobster & Bacon Corn Fritters

These fritters are so far beyond fantastically delicious, that they are almost too good for words. Almost.

However, I have the gift of gab (minus the eloquent part) and can always find something to say. Lucky you. 🙂 Overhead shot of a basket filled with Lobster and Bacon Corn Fritters, with a small bowl of jalapeno-honey aioli and spoon in the corner; with lemon wedges, jalapeno slice., beer, beer cap and newspaper in the backgroundThese fritters have hunks of porky, salty, crispy bacon; chunks of tender, meaty, succulent lobster meat; 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 Lobster & Bacon Corn 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. 🙂Straight on, up close shot of a Lobster and Bacon Corn Fritter with a dollop of jalapeno-honey aoili on top and a basket of more fritters blurred in the background 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 Lobster & Bacon Corn Fritters are well worth overcoming your frying jitters! Overhead shot of a cut open Lobster and Bacon Corn Fritter with a dollop of Jalapeno-Honey Aioli next to a spoon, a bowl of aioli and a basket filled with fritters These crispy Lobster & Bacon 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!

Cheyanne

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More recipes with corn!

 

How to make Lobster & Bacon Corn Fritters at home👇

Lobster & Bacon Corn Fritters {with Jalapeno-Honey Aioli}

5 from 9 votes
Total Time: 55 minutes
Prep Time: 25 minutes
Cook Time: 30 minutes
Servings: 16
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!!

Ingredients 

Instructions

  • 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.

Notes

*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

Nutrition

Calories: 137kcal    Carbohydrates: 8g    Protein: 4g    Fat: 9g    Saturated Fat: 2g    Cholesterol: 32mg    Sodium: 283mg    Potassium: 98mg    Sugar: 1g    Vitamin A: 145IU    Vitamin C: 1.1mg    Calcium: 32mg    Iron: 0.6mg

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Lobster & Bacon Corn Fritters