Lobster Corn Fritters

...or the Best Hors d'Oeuvres Ever. Yum! These are amazing. I made them for Jamie to start out a special dinner. They taste like summer. The lobster is rich, the corn is sweet, and the spicy mayo is the perfect accompaniment. They're definitely a treat and a little pricey, but tooootally worth it! Ina is just the best. (These are from her new cookbook, Foolproof, a wonderful Christmas present from my mother-in-law - thanks, Cindy!)

I halved the recipe because there were just two of us, but I will definitely be making it again another time in full force. This recipe makes 12-14 fritters and served 4-6.

Ingredients:
6-8 tablespoons unsalted butter
5 scallions, thinly sliced
1 1/4 cups fresh corn (I used frozen)
12 oz freshly cooked lobster meat, 1/4-inch diced
1 cup flour
1 tsp baking powder
1 tsp paprika
3/4 tbsp Old Bay
Kosher salt
2 extra-large eggs, lightly beaten
1/2 cup half and half


for the sauce:
2 tsp minced garlic (2 cloves)
1/2 teaspoon saffron threads (I left out bc I didn't have them)
2 tsp sriracha
1 tbsp fresh lemon juice
2/3 cup mayonnaise
freshly ground black pepper

Directions:
Melt 2 tbsp butter in a medium saute pan over medium heat.

Add scallions and corn and saute for 3 minutes until soft. Add lobster and cook for 1 minute. Set aside, and try not to eat it.

Combine flour, baking powder, paprika, Old Bay, and 1 tsp salt in a large bowl. Whisk in the eggs and half and half, stirring until smooth like it's a thick pancake batter. Stir in the corn mixture. (Can sit in he fridge for up to an hour.)

For the sauce, place garlic, saffron, sriracha, lemon juice, mayonnaise, 1/4 tsp salt, and 1/4 tsp pepper in a food processor and process until smooth.

To make fritters, heat 2-3 tbsp of butter in a large pan over medium to medium-high heat until it starts to brown.

For each fritter, drop a rounded spoon into the hot butter and cook for 2-3 minutes on each side until golden brown and firm to the touch.

Don't crowd the skillet or they won't brown evenly. Repeat until all the batter is used, adding more butter if necessary. Serve fritters with sauce for dipping.