Lobster Corn Fritters
This recipe for Lobster Corn Fritters is one of the tastiest ways to enjoy fresh lobster aside from just dunking it in butter! They start with a light, crispy batter filled with big chunks of lobster and fresh sweet corn for the best summer appetizer!
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Fresh, sweet summer corn is such a perfect match for succulent, juicy lobster. That's why you always see them together! It just works.
These lobster fritters are made with a light, savory batter and fried until golden and crisp. They’re delicious on their own, but even better with a dip in this creamy, lemony tarragon aioli.
Back when I ran my catering business, this was one of my go-to appetizers. It was always a hit at summer dinner parties, especially at beach houses. I still make it for my own parties at home, and it gets the same reaction every time!
Want more great lobster recipes? Try these buttery classic Maine lobster rolls, a silky lobster bisque or this comforting lobster corn chowder with bacon.
Why This Recipe Works
- Lobster and corn are a natural pair and tarragon compliments them both.
- The batter is light but sturdy enough to hold plenty of lobster and corn.
- The fritters come out crisp, never greasy, thanks to the right oil temp and perfect batter consistency.
Ingredient Notes
Lobster - These can be made with freshly cooked lobster, leftover steamed lobster or defrosted frozen lobster meat. Just be sure it’s fully thawed and well-drained before adding.
Corn - For best flavor and texture, use fresh sweet corn cut right off the cob. If you're making these outside of summer, good-quality frozen corn can work in a pinch.
Tarragon - This soft herb has a delicate, slightly licorice-like flavor that enhances the sweetness of lobster. You can swap in dill, basil, chives, or any other soft green herb depending on what you have on hand.
Chives - Fresh chives bring a mild onion flavor and a pop of green color. Scallions or finely chopped shallots are decent substitutes if needed.
Buttermilk - Gives the batter a light tang and tender texture. If you don’t have any, a mix of milk and a splash of lemon juice or vinegar works too.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Mixing bowls
- Whisk
- Food processor
- Chef’s knife
- Slotted spoon
- Large high-sided saucepan or Dutch oven
- Paper towels
- Kitchen thermometer (optional)
Step by Step Instructions
Make the Aioli
- Combine the tarragon, garlic, lemon juice, and mayonnaise in a food processor.
- Blend until the tarragon is completely broken down and the color turns pale green. Season with salt and pepper, then set aside.
Make the Fritters
- Whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- Add the buttermilk and egg, then whisk until just combined. Gently fold in the lobster, corn, and chives, then set aside.
Pro Tip: Avoid overmixing the batter to keep the fritters light and tender.
- Heat 1-2 inches of oil in a large saucepan with high sides over medium heat.
- Test a small piece of batter first to check the temperature. It should sizzle without sinking to the bottom or browning too quickly.
- When the oil is ready, drop 4-5 generous spoonfuls of batter into the hot oil and fry, turning once, until golden brown.
- Remove with a slotted spoon and drain on paper towels. Sprinkle immediately with salt, then repeat with the remaining batter.
Pro Tip: Keep your oil temperature between 350-375°F to ensure crisp fritters that aren’t greasy.
- Serve immediately with tarragon aioli and lemon wedges on the side.
Tips for Success
- Make sure your oil is hot enough before frying. Too cool and the fritters will absorb oil and get soggy.
- Don’t overcrowd the pan, which can lower the oil temperature and lead to uneven cooking.
- Quickly blanch the tarragon in boiling salted water for 10 seconds, then shock in an ice bath and drain well before blending for a vibrant bright green color.
- The aioli can be made a day ahead and stored in the fridge to save time.
Variations
- Substitute cooked crab meat for the lobster and add a pinch of Old Bay seasoning for a crab and corn fritter with similar flavor and texture.
- Swap fresh tarragon for basil or chives depending on your preference or availability.
- Add finely chopped jalapeños to the batter for a little kick.
- Make mini fritters for a fun cocktail party snack.
Serving Suggestions
These fritters are best served hot and crispy right out of the fryer with the tarragon aioli on the side.
They make an amazing app for summer dinner parties, seafood feasts or backyard parties.
Serve with lemon wedges and a chilled glass of white wine or light beer, because this is party food!
For different sauce options, try a zippy creole remoulade sauce, a classic homemade cocktail sauce, or a lemony caper tartar sauce. A crisp vinegar slaw on the side rounds out the meal with a little contrast and crunch.
How to Store and Reheat
Store leftover fritters in an airtight container in the refrigerator for up to 2 days. Reheat them in a 375°F oven, toaster oven or air fryer for about 8 minutes, until crisp and heated through. Avoid microwaving. They’ll turn soft and lose their crisp exterior.
The aioli should be stored in the refrigerator and used within 3-4 days. Give it a stir before serving.
FAQs
They’re best fresh, but you can mix together the dry ingredients up to a week in advance, then make the batter right before frying.
It’s not ideal, but you can. Just make sure to drain it well and pat it dry to avoid a watery batter.
Use a neutral oil with a high smoke point like canola, peanut, or vegetable oil.
Freezing is not recommended, they lose their texture when reheated. Stick to making them fresh or refrigerate for a day or two max.
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Lobster Corn Fritters with Tarragon Aioli
Ingredients
For the Tarragon Aioli
- ⅓ cup tarragon leaves loosely packed
- 1 small clove garlic grated or finely minced
- ½ lemon juiced
- ½ cup mayonnaise
- salt and pepper to taste
For the Fritters
- ¾ cup all purpose flour
- ¼ cup corn starch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup buttermilk
- 1 large egg
- 1 packed cup lobster meat claws and tail, coarsely chopped
- 1 ear of corn kernels removed from the cob
- 2 tablespoons minced chives
- vegetable oil for frying
- salt for sprinkling
- lemon wedges for serving
Instructions
Make the Aioli
- Combine the tarragon, garlic, lemon juice and mayonnaise in a food processor.
- Blend until the tarragon is completely broken down and the color turns pale green. Season with salt and pepper, then set aside.
Make the Fritters
- Whisk together the flour, corn starch, baking powder, baking soda and salt.
- Add the buttermilk and egg, then whisk until just combined. Gently fold in the lobster, corn and chives, then set aside.
- Heat 1-2 inches of oil in a large saucepan with high sides over medium heat. Test a small piece of batter first to see if the temperature is right. It should sizzle, but not furiously, and it should not drop to the bottom of the pan.
- When the oil is ready, drop 4-5 generous spoonfuls of batter into the hot oil and fry, turning once, until golden brown.
- Remove with a slotted spoon and drain on paper towels. Sprinkle immediately with salt, then repeat with the remaining batter.
- Serve immediately with tarragon aioli and lemon wedges on the side.
Notes
- Avoid overmixing the batter to keep the fritters light and tender.
- Make sure your oil is hot enough before frying—too cool and the fritters will absorb oil and get soggy.
- Don’t overcrowd the pan, which can lower the oil temperature and lead to uneven cooking.
- The aioli can be made a day ahead and stored in the fridge to save time.
OMG Coley!! These look insane! Your photos make me want to grab one right off my screen! I love the tarragon aioli! I can't wait to try!
Thank you!! They are beyonnnnnd delicious. With lobster and sweet corn, how could you possibly go wrong?!
Ahhh!!! These look like little fried bites of Summer! Fantastic work as always!
Thanks, Francesca!! You hit the nail on the head. SO good!
You're killing me with this one, Coley! I wish I was back in Gloucester, aka lobster and corn heaven. Definitely going to hook it up next trip.
Why wait until next trip??!! Florida has plenty of corn and lobsters for frittering 😉
OMG these sound amazing. I am such a sucker for fritters made with corn and some kind of seafood... Recently had crab and corn, and they were so good. Definitely can't go wrong with the lobster and corn combo! What a great summer seafood appetizer — or actually, I could make a meal out of this for sure.
Thanks Shaina!! These are totally right up your alley. Mmmm, the crab sounds awesome, I want to try that next! You can't go wrong.
YUMYUMSUE@AOL.COM! And I concur that this should ONLY be used with leftover lobster. I currently have about 20 leftover cooked crabs and am considering using basic recipe but instead of tarragon, would you use Old Baby or something else in the aioli?
Ohhh you're in Maryland this week, aren't you?? Awesome. Substituting crab is an excellent idea, as is the old bay!!! I say go for it, and report back!!! I bet they'll be wonderful. Enjoy!