LOBSTER HUSHPUPPIES WITH HORSERADISH CREAM

Lobster Hushpuppies with Horseradish Cream image

Provided by Guy Fieri

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 25

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Ingredients

1/2 cup sour cream
1/4 cup heavy cream
1/4 cup prepared horseradish
2 tablespoons finely sliced chives
1 teaspoon kosher salt
Freshly ground black pepper
1/2 cup dry California white wine
1/4 cup crab boil seasoning or 1 crab boil seasoning pouch
1 teaspoon whole black peppercorns
1 teaspoon kosher salt
1 clove garlic, smashed
1 lemon, quartered
Four 6-ounce lobster tails
3/4 cup buttermilk
2 cups yellow cornmeal
3/4 cup flour
1/2 cup finely diced red peppers
2 teaspoons baking powder
1/2 teaspoon freshly ground black pepper
2 jalapenos, seeded, stemmed and minced
Kosher salt
1/2 cup finely sliced scallions
3 eggs, beaten
Canola oil, for frying
1/2 lemon, cut into wedges

Steps:

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.

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Annammtaa Qasim

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The hushpuppies were good, but the horseradish cream sauce was a bit too spicy for me.

Dimitra Karouzaki

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These hushpuppies were a bit too greasy for my taste.

Renee Vries

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I followed the recipe exactly, and the hushpuppies turned out great. They were crispy on the outside and fluffy on the inside. The horseradish cream sauce was also delicious.

Garbage production

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These hushpuppies were easy to make and turned out perfect. I will definitely be making them again.

Fly Boy

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I'm not a huge fan of hushpuppies, but these were really good. The lobster and horseradish flavors were really unique and tasty.

Bareera Syed

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These hushpuppies were a bit more work than I expected, but they were worth it. They were so delicious!

Namuwonge AFISHA

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I've made these hushpuppies several times now, and they always turn out perfect. They're crispy on the outside and fluffy on the inside, and the lobster flavor is amazing.

Alex tanvir

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I'm not a fan of seafood, but I tried these hushpuppies and they were surprisingly good. The lobster flavor was very subtle, and the horseradish cream sauce was the perfect complement.

Jomarlyn Lazaga

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I made these hushpuppies for a party, and they were a huge hit. Everyone loved them. I will definitely be making them again.

Mira Hecker

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I followed the recipe exactly, and the hushpuppies turned out great. They were crispy on the outside and fluffy on the inside. The horseradish cream sauce was also delicious.