Lobster and Scallion Fritters
- 1 cup flour
- 1 tsp baking soda
- 1 tsp salt
- 1 egg yolk
- 10 oz plain seltzer
- 2 scallions, finely chopped
- 1 8 oz package Cold Cracked™ raw lobster claw and knuckle meat thawed, drained, roughly chopped
- canola oil for frying
- Mix flour, salt and baking soda in a bowl. Add egg yolk and seltzer a bit at a time until you have the consistency of a thick pancake batter. Mix in the drained and chopped lobster and the scallions.
- In a sauce pot, heat 2 inches of canola oil to 350 F. Carefully drop small spoonfuls of the fritter batter into the oil being careful not to crowd the pan - 7-8 at a time. Fry until golden brown flipping the fritters once or twice with a spoon. Remove with slotted spoon and drain on paper towels. Season with salt. Serve with tartar sauce or dressing of your choice.
Recipe by Chefs Andrew Taylor and Mike Wiley of Big Tree Hospitality.