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

Engagement Pie!

Not for me! Our best friends, Chip and Siobhan, just got engaged too! Such a fun and celebratory time. (Jamie and I have now deemed ourselves Champagne people.) We were SO happy about this engagement and wanted to give them a little treat. They so sweetly sent us a bottle of bubbly when we got engaged, continuing our new Champagne dependence. Both of them have a weakness for strawberry rhubarb pie, and by some stroke of luck, I found rhubarb in February, and some pretty good looking strawberries (both at Essex Street Market). I made the crust (Martha's pate brisee recipe) and personalized it with a big engagement ring and a C and an S on either side. Next time you need a special treat for a special occasion, try personalizing your friend's favorite pie. I think it was a big hit! (Chip ate half of it out of the tin with a spoon before leaving our apartment.)