Lobster Corn Fritters with Tarragon Aioli

This easy recipe for Lobster Corn Fritters with Tarragon Aioli is one of the tastiest ways to enjoy fresh lobster aside from just dunking it in butter! Lightly fried batter with big chunks of lobster and fresh sweet corn. The best summer appetizer ever!

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When it comes to lobster, it really doesn't get any better than eating them freshly steamed and whole. There's nothing like gathering around with a bunch of friends and cracking them open with lots of melted butter and lemons for dipping and squeezing. Preferably outside, on a big newspaper-lined picnic table. Corn on the cob optional. And it better be messy, with shells and juices flying all over the place.

Bonus points if there's a cool dog around to lick up all the scraps.

Top view of lobster corn fritters on parchment paper.A blue plate with three lobster corn fritters, lemon wedges, and tarragon aoli.

Of course, there are certainly plenty other ways to enjoy lobster, and I love each and every one of them. But I find it to be almost sacrilegious to enjoy a freshly cooked lobster any other way than stated above. Any other preparation is perfectly fine made with day-old lobster leftover from said lobster feast. In fact, I think it's much better that way. Steam the lobsters one night and just enjoy them as-is. They deserve that much.

But always, always, always make sure you have extras so you can whip up something equally as amazing the next day. That, my friends, you most definitely deserve.

A skillet filled with oil bubbling around lobster corn fritters.Top view of a blue plate with a lemon wedge, two corn fritters, and one fritter dipped into a pool of tarragon aoli.

These lobster corn fritters are the ultimate summer appetizer to share with friends... err... well... or to hoard all to yourself like the greedy cook that you are, and then feel like crap immediately after because you just ate an entire batch of fried dough. Don't do that. Don't be like me that person. Share. Share, share, share. You'll be so much happier if you do, and hey! So will your friends.

Fresh, sweet summer corn is such a perfect pair for succulent, juicy lobster. That's why you always see them together. It just works. It's one of those classic combos. Nestled into a light, savory dough and fried until golden brown and crisp, these fritters are wonderful on their own, but even better when dipped into this creamy, lemony tarragon aioli.

Close up of fried lobster corn fritters resting on parchment paper.

Lobster Corn Fritters with Tarragon Aioli

Tarragon just so happens to be another one of lobster's BFF's. It's something I always add to my lobster bisque, and you'd never even know it's there. Tarragon has a somewhat licoricey flavor, which is why a lot of people don't like it. And personaly, I hate licorice, but I absolutely love tarragon when used in the right application. When paired with lobster, tarragon actually enhances the flavor and makes whatever you're cooking actually taste more, well, lobstery. It's pretty magical, and it's why this sauce pairs up so perfectly with these fritters. That said, if you're really adamantly opposed, you can always substitute basil, which would be equally as nice.

Luscious lobster. Summer corn. Crispy fried dough. Tangy dipping sauce. Warm evenings. Family. Friends. Happiness.

What more do you need?

Lobster Corn Fritters with Tarragon AioliLobster Corn Fritters with Tarragon Aioli

One Year Ago: Zucchini Fritters with Lemon Herb Dipping Sauce (guess I was feelin' the fritter/dip thang this time last year, too!)
Two Years Ago: It's All Good! Cole's Food Network Star Finale Recap
Three Years Ago: Cheeseburgers in Paradise

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A blue plate with three lobster corn fritters, lemon wedges, and tarragon aoli.
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Lobster Corn Fritters with Tarragon Aioli

This easy recipe for Lobster Corn Fritters with Tarragon Aioli is one of the tastiest ways to enjoy fresh lobster aside from just dunking it in butter! Lightly fried batter with big chunks of lobster and fresh sweet corn. The best summer appetizer ever!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 servings
Calories: 289kcal


For the Tarragon Aioli

  • 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


Make the Aioli

  1. Combine the tarragon, garlic, lemon juice and mayonnaise in a food processor and 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

  1. 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.
  2. 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.


Calories: 289kcal | Carbohydrates: 24g | Protein: 12g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 88mg | Sodium: 653mg | Potassium: 294mg | Fiber: 1g | Sugar: 3g | Vitamin A: 295IU | Vitamin C: 8mg | Calcium: 132mg | Iron: 2mg

LOBSTER CORN FRITTERS with TARRAGON AIOLI | This easy lobster recipe is the best summer appetizer ever! Lightly fried with big chunks of lobster and fresh sweet corn. #recipe #appetizer #lobster #corn #summer | ColeyCooks.com

5 from 5 votes

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  1. 5 stars
    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!

  2. 5 stars
    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.

  3. 5 stars
    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.

    1. 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.

  4. 5 stars
    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?

    1. 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!