Stir lobster, corn, scallions and parsley together in a bowl.
Combine flour, salt, pepper and baking powder together in another bowl.
Whisk together cream, lobster stock and eggs in a third bowl.
Pour flour mixture into cream mixture and whisk until smooth (batter will be very thick).
Pour just enough fritter batter over the lobster mixture to hold it together. You may not need all of the batter.
Heat 1/4-inch of oil over medium heat in a wide, heavy-bottomed skillet until a flicked drop of water pops, then carefully drop quarter cupfuls of batter around pan, flattening slightly with the back of a spoon.
Shallow fry cakes until golden brown on both sides, then transfer to a side plate to drain for a moment before serving hot with your choice of condiments (I like red chili & lime).
Makes 8-10 4" Cakes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (482g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 376 (38%)|
|Amt Per Serving||% DV|
|Total Fat 41.8g||56 %|
|Saturated Fat 10.6g||53 %|
|Monounsaturated Fat 18.2g|
|Polyunsanturated Fat 9.9g|
|Cholesterol 215.2mg||66 %|
|Sodium 991.6mg||34 %|
|Potassium 806mg||21 %|
|Total Carbohydrate 112.8g||33 %|
|Dietary Fiber 8.7g||35 %|
|Sugars, other 104.2g|
|Protein 41.3g||59 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 977
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