Appetizers › Corn & Lobster Hush Puppies

Corn & Lobster Hush Puppies

These little fried delights of corn and lobster dipped in homemade Chipotle-Honey Aioli are the perfect summertime treat. Chef Tom Berry not only shows you how to make this great dish but also shares a little hush puppy lore.

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About Tom Berry

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Tags:

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  • chipotle honey aioli
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About Corn & Lobster Hush Puppies

These little fried delights of corn and lobster dipped in homemade Chipotle-Honey Aioli are the perfect summertime treat. Chef Tom Berry not only shows you how to make this great dish but also shares a little hush puppy lore.

About Tom Berry

A broken leg led Chef Tom Berry to his dream job of Executive Chef of the Great Harbor Yacht Club on Nantucket where he's able to work right on the ocean's edge with some of the best local ingredients in America. Tom has a fun, almost surfer-like laid back style and often drops entertaining lines like "Don't be a cowboy" into his how-to demonstrations.

Recipe

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Ingredients

  • 1 cup yellow cornmeal (not too coarse)
  • ½ cup all-purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ cup buttermilk
  • 1 egg
  • 2 tbsp melted, unsalted butter
  • ¼ cup thinly sliced scallion greens
  • ½ cup lightly cooked corn kernels (or raw)
  • ½ cup lobster meat, diced small
  • canola oil for frying
  • kosher salt & freshly ground black pepper to taste

How-to

  1. In a bowl, mix the cornmeal, flour, baking soda and powder
  2. In a separate bowl mix the buttermilk, egg and melted butter.  Stir the dry ingredients into the wet, being careful not to overmix
  3. Gently fold the scallions, corn and lobster into the batter, season with salt and pepper
  4. Let the batter rest for 20 minutes before frying
  5. Heat the canola oil in a pot or deep fryer to 350º.  Drop spoonfuls of the batter into the oil, cooking until GBD (golden brown & delicious), about 3 minutes. Drain on paper towels and sprinkle lightly with salt
  6. Serve immediately with Chipotle-Honey Aioli

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