Lobster Hushpuppies With Horseradish Cream Recipes

Steps:

• Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries.
• Fold in 3/4 cup sour cream and 1 to 2 teaspoons horseradish. Chill before serving.

Steps:

• Combine the onion, flour, cornmeal, baking powder, salt, sugar and onion powder in a bowl. Whisk the egg and milk in another bowl. Whisk the egg mixture into the flour mixture until smooth. Cover and chill 30 minutes.
• Heat 2 inches vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, carefully drop heaping tablespoonfuls of batter into the hot oil. Fry, stirring occasionally, until golden, about 8 minutes per batch (return the oil to 350 degrees F between batches). Transfer to a paper towel-lined baking sheet using a slotted spoon. Sprinkle with salt. Let rest a few minutes before serving.

Steps:

• Mix together the cornmeal, buttermilk, salt, sugar, soda and egg to make a thick consistency. Refrigerate for 15 minutes.
• Heat some oil in a large pot until a deep-frying thermometer inserted in the oil registers 375 degrees F. Drop spoonfuls of batter in the hot oil and cook until light golden brown, 3 to 4 minutes.

Steps:

• Wash, dry and slice the tomatoes into 3/8-inch thick. Transfer the tomatoes to a paper towel to drain.
• Combine the cornmeal, panko bread crumbs, 1 teaspoon salt, pepper, and cayenne in a shallow bowl.
• In a second shallow bowl, combine the buttermilk and half of the yogurt.
• Meanwhile, combine the sour cream, remaining yogurt, horseradish, lemon zest, lemon juice and 1/2 teaspoon of the salt to make the horseradish cream. Cover and refrigerate until serving.
• Heat the oil in a cast iron pan to 365 degrees F.
• Dip the sliced tomatoes in the buttermilk mixture and shake off any excess. Press them into the panko mixture and repeat until all the tomato slices have been coated.
• Carefully lower the battered slices, in batches, into the hot oil. Cook for 2 to 3 minutes on both sides, then move them to a wire rack to drain. Sprinkle them with remaining salt while they are still hot. Arrange them on a serving platter and serve immediately with the horseradish cream.

Steps:

• Preheat the oven to 300 degrees F.
• In a medium bowl, add the cornbread mix, peppers, corn kernels, the egg, beer and cheese. Stir with a fork to just combine and let sit for 7 minutes.
• Heat the oil, (3 to 4 inches deep), in a heavy pan or Dutch oven to 365 degrees F.
• Using 2 large soupspoons, drop the mixture, in batches into the hot oil and cook for 3 to 4 minutes. Carefully turn and cook for an additional 2 to 3 minutes. Remove to a wire rack lined baking sheet. Sprinkle with salt when still hot. Put the baking sheet in a warm oven, if not serving right away, or serve immediately with Spicy Agave Butter.
• In a small bowl, add the butter and mix with a fork until light and fluffy. Stir in the spices and the agave syrup. Stir well to combine and refrigerate until firm, about 20 minutes.

Steps:

• In a medium bowl, mix together lobster meat, onion, lemon juice, cream cheese, butter and prepared horseradish. Continue mixing until smooth. Cover and chill in the refrigerator until serving.

Steps:

• Mix cornmeal with baking powder, salt, pepper, and onion. Mix egg with milk and whisk into cornmeal. Spoon hush puppies into hot oil and fry until golden brown. This recipe yields 12 hush puppies