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:

Quickview
492k Calories
18g Protein
16g Total Fat
66g Carbs
28% Health Score
Limit These
Calories
492k
25%

Fat
16g
25%

  Saturated Fat
6g
42%

Carbohydrates
66g
22%

  Sugar
8g
10%

Cholesterol
149mg
50%

Sodium
850mg
37%

Alcohol
2g
12%

Get Enough Of These
Protein
18g
37%

Vitamin C
136mg
165%

Vitamin A
3420IU
68%

Selenium
38µg
54%

Vitamin K
51µg
49%

Manganese
0.97mg
48%

Phosphorus
422mg
42%

Vitamin B6
0.78mg
39%

Fiber
9g
37%

Copper
0.69mg
34%

Folate
124µg
31%

Magnesium
109mg
27%

Iron
4mg
27%

Vitamin B1
0.4mg
26%

Zinc
3mg
26%

Vitamin B2
0.43mg
25%

Potassium
827mg
24%

Calcium
226mg
23%

Vitamin B3
3mg
20%

Vitamin E
2mg
19%

Vitamin B5
1mg
18%

Vitamin B12
0.8µg
13%

Vitamin D
0.98µg
7%

covered percent of daily need
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