| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- 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
- 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
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 955 |
| Total Fat | 64 g |
| Saturated Fat | 10 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 30 g |
| Cholesterol | 249 mg |
| Sodium | 910 mg |
Reviews
Not a top ten Guy recipe
Very good. Added onion powder. Otherwise perfect.
Tateonna. Hass Renee my hope
Where’s the video?
These are incredible! I made them and wasn’t really sure about them at first but they turned out great. I even had a friend who doesn’t like lobster say they were great. I wasn’t a fan of the horseradish sauce but I don’t like horseradish or sour cream. Overall great dish!
Well I sure hope I did something wrong as these were terrible. They were lacking in flavor even with all the various ingredients. The sauce was great but needed more horseradish to make spicy. The hush puppies turned out like golf balls. I do not think I cooked them too long. I think it needed more baking powder and more liquid? Maybe someone can tell me what I did wrong. Very disappointed as these were a bit of effort and I had to throw them out they were inedible.
Made these and they were good. I added shrimp with the lobster and it tasted good, the horseradish sauce was excellent the way it is. Will make again.