Florida Spiny Lobster & Sweet Pepper Cornmeal Fritters

Ingredients

Preparation

Preheat a large sauté pan over medium-high heat. Add the butter and diced peppers to the sauté pan and cook for 3 to 4 minutes. Add the lobster, scallion, lemon juice and seafood seasoning. Cook the lobster slightly, but not all the way through (about 1 ½ minutes). Remove the lobster and pepper sauté from the heat and transfer to a bowl. Put in the refrigerator to completely cool.

In a medium-sized mixing bowl, combine the cornmeal, flour, baking powder and salt. Stir dry ingredients to combine. Add the beaten egg, buttermilk and stir wet ingredients to combine. Add the cooked and cooled lobster mixture to the cornmeal batter mix. Stir ingredients to completely combine. Store batter in the refrigerator until the frying oil is hot.

Add vegetable oil to a large (and heavy) pot. Preheat on medium-high heat. Do not overfill, as oil will rise during frying. The oil temperature should reach 365 degrees for proper frying. Carefully add fritter-sized spoonfuls of batter to the oil and fry for 2 to 3 minutes, or until cooked all the way through. When done, remove from oil with slotted spoon, allowing any excess oil to drain. Place on paper towel-lined pan to cool. Season with sea salt and pepper, to taste. Garnish with lemon wedges and thinly sliced scallions. Serve with Florida avocado remoulade sauce.