Lobster Hushpuppies with Horseradish Cream

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 to 6 servings
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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


  1. 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.
  2. 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.
  3. 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.
  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 350 degrees F.
  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.
  6. Serve the crispy hushpuppies with the chilled horseradish cream.

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