Lobster Hushpuppies with Horseradish Cream
Need a pescatarian side dish? Lobster Hushpuppies with Horseradish Cream could be an outstanding recipe to try. This recipe serves 6. One portion of this dish contains around 18g of protein, 16g of fat, and a total of 469 calories. For $4.02 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. 471 person have tried and liked this recipe. Plenty of people really liked this Southern dish. A mixture of flour, jalapenos, black pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes approximately 40 minutes. Overall, this recipe earns an awesome spoonacular score of 83%. If you like this recipe, take a look at these similar recipes: Lobster Ravioli With Horseradish Butter, Lobster and Fennel Napoleon with Herbed Lobster Cream, and Lobster Claw and Potato Salad with Horseradish-Mustard Dressing.
Servings: 6
Preparation duration: 40 minutes
Ingredients:
2 teaspoons baking powder
1/2 teaspoon freshly ground black pepper
Freshly ground black pepper
1 teaspoon whole black peppercorns
3/4 cup buttermilk
Canola oil, for frying
2 tablespoons finely sliced chives
1/4 cup crab boil seasoning or 1 crab boil seasoning pouch
3 eggs, beaten
3/4 cup flour
1 clove garlic, smashed
1/4 cup heavy cream
1/4 cup prepared horseradish
2 jalapenos, seeded, stemmed and minced
1 teaspoon kosher salt
Kosher salt
1/2 lemon, cut into wedges
1 lemon, quartered
4 6-ounce lobster tails
1/2 cup finely diced red peppers
1/2 cup finely sliced scallions
1/2 cup sour cream
1/2 cup dry California white wine
2 cups yellow cornmeal
Equipment:
mixing bowl
whisk
pot
blender
dutch oven
kitchen thermometer
slotted spoon
Cooking instruction summary:
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.
Step by step:
1. For the cream: In a small mixing bowl, add the sour cream, heavy cream, horseradish, chives, salt and 3 to 4 turns pepper.
2. Whisk to combine, then cover and refrigerate.
3. 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.
4. Remove the tails from the cooking liquid and cool slightly before picking the meat from the shells.
For the hushpuppies
1. 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.
2. Mix until combined.
3. In a large Dutch oven set over medium heat, add 2 to 3 inches of canola oil.
4. 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.
Nutrition Information:
covered percent of daily need
