I wish I could reach through the screen and eat these.
Just look at those buttery lobster bites. They’re the sort of thing you want in front of you immediately, not merely in a photo.
I make lobster mac and cheese twice every year—always on Christmas Eve and again around Good Friday. It’s become a ritual: rich, comforting, and something we all look forward to. But this year I’m oddly tired of it. Don’t get me wrong—I adore that mac and cheese. I’m just craving something new, lighter and fun.
So I’m considering skipping lobster mac this spring and saving it for summer. In its place: something that still celebrates lobster but without the heavy cheese. Enter lobster corn fritters.
They’re not deep-fried fritters—more like pan-fried lobster cakes studded with sweet corn. They hold together, get golden and crisp on the outside, and are perfect for dipping. Lobster cake sounds fancy; fritter sounds more fun. I’ll take both.
My mom usually makes crab cakes for the same meal where I’m trying to avoid mac and cheese. This year I might try to convince her that lobster cakes are even better—fresh chunks of buttery lobster feel seasonal and celebratory. Also, I want a break from the cheese for once. It probably won’t last long.
For the truffle herb mayo that accompanies these cakes, I used a black truffle sesame sea salt. Truffle salt is optional—if you don’t want to splurge, a simple herb mayo works just as well. The truffle adds a subtle, luxurious note, but the fritters themselves are the star.
These cakes can be served as a main with a big green salad and a simple vegetable side, or made smaller as an appetizer for parties. They’re also great in sliders with a quick cabbage slaw or torn over a salad with fresh fruit and peppery greens for a light dinner. They’re bright, summery and feel like a welcome transition from cool-weather comfort food to warmer-season dishes.
These bites are ideal for the last Fridays of Lent and for celebrating spring and summer flavors—sweet corn, tender lobster, fresh herbs and a crisp exterior. After a few hours outside, dreaming about grilling and chilled white wine, these felt like the perfect next step.
Lobster Corn Fritters with Truffle Herb Mayo
8
to 10 fritters
45 minutes
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Ingredients
- 2 tablespoons unsalted butter
- 1 pound fresh lobster meat, chopped
- 2 garlic cloves, minced
- 2/3 cup sweet corn kernels
- 8 saltine crackers, crushed (multigrain works well)
- 1 large egg, lightly beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon plain Greek yogurt
- 1 tablespoon mayonnaise
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped fresh chives
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of red pepper flakes
- 3 tablespoons olive oil
Truffle Herb Mayo
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 tablespoon chopped fresh tarragon
- 1/2 tablespoon chopped fresh basil
- 1/2 tablespoon chopped fresh cilantro
- 1 teaspoon chopped fresh chives
- 1/4 to 1/2 teaspoon black truffle sea salt (optional)
Instructions
-
Heat a large skillet over medium heat and add the butter. Add the lobster meat and cook, stirring occasionally, until it turns opaque. Stir in the garlic and remove from heat.
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Transfer the lobster (and any pan juices) to a large bowl. Add the corn, crushed crackers, egg, mustard, yogurt, mayo, tarragon, chives, salt, pepper and red pepper flakes. Mix until combined, using your hands if needed, then form the mixture into cakes about 1 inch thick and 2 inches in diameter (or any size you prefer).
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Heat the skillet again over medium and add the olive oil. Fry the cakes until deeply golden on both sides, about 3 to 4 minutes per side. Transfer to a paper-towel lined plate and serve hot with the truffle herb mayo.
Truffle Herb Mayo
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Whisk all mayo ingredients together until smooth and combined. Adjust truffle salt to taste or omit for a plain herb mayo.
Notes
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Pour the bubbly and enjoy.