Lobster Hushpuppies with Horseradish Cream

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Horseradish Cream:
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 1/4 cup prepared horseradish
  • 2 tablespoons finely sliced chives
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • Lobster Tails:
  • 1/2 cup dry California white wine
  • 1/4 cup crab boil seasoning or 1 crab boil seasoning pouch
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon kosher salt
  • 1 clove garlic, smashed
  • 1 lemon, quartered
  • Four 6-ounce lobster tails
  • Hushpuppy Batter:
  • 3/4 cup buttermilk
  • 2 cups yellow cornmeal
  • 3/4 cup flour
  • 1/2 cup finely diced red peppers
  • 2 teaspoons baking powder
  • 1/2 teaspoon freshly ground black pepper
  • 2 jalapenos, seeded, stemmed and minced
  • Kosher salt
  • 1/2 cup finely sliced scallions
  • 3 eggs, beaten
  • Canola oil, for frying
  • 1/2 lemon, cut into wedges
Directions
  • For the cream: 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.

  • For the lobster: In a large pot, add 3 inches 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.

  • For the hushpuppies: 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.

  • 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 350 degrees F.

  • 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.

  • Serve the crispy hushpuppies with the chilled horseradish cream.


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    This recipe is featured in:

    Easy Holiday Appetizers