These Lobster Hush Puppies with Creole Remoulade are crispy on the outside, tender on the inside and the perfect addition to jazz up your next fish fry!
This is a sponsored post on behalf of Tony Chachere’s Famous Creole Cuisine. As always, all opinions are 100% my own. Thank you for supporting the brands that help make The Beach House Kitchen possible.
I’m so excited to be cookin’ it up Creole today!
I don’t know about you, but during the Lenten season, seafood makes an appearance on our menu quite often. Definitely on Fridays, but also during the week.
There are always the ususal standbys, but I like to change things up by adding a few new items to our menu every now and then. As the saying goes, variety is the spice of life, right?
And who better to help me jazz things up then my good friends at Tony Chachere’s?!
If you’re a regular here at the BHK, you know I’m a huge Tony Chachere’s fan and have been for years. Their products are quality products, packed with flavor that never disappoint my family and my guests.
Their Original Creole Seasoning is a staple in my pantry, as well as their marinades and dinner mixes.
What I love about Tony Chachere’s line of products is that they make it easy for the home cook to create a South Louisiana style meal in only thirty minutes, and that’s winning at dinner for me!
These Lobster Hush Puppies are deep fried until golden brown and crispy on the outside and tender on the inside. To make these extra special, I’ve added lots of fresh lobster meat, red pepper, scallions and some shredded gruyère cheese.
The Creole Remoulade on the side is made with Tony’s Original Creole seasoning, a bit of mayo, scallions, capers, garlic, whole grain mustard, parsely and lemon juice. It’s absolutely delicious!
So get ready to jazz up your next fish fry with these Lobster Hush Puppies with Creole Remoulade folks! They’ll disappear fast guys, so grab ’em quick! Enjoy!
A Few Cook’s Notes for Lobster Hush Puppies with Creole Remoulade Recipe:
I like to use a thermometer to make sure my canola oil is heated to 350 degrees and no higher, so the hush puppies don’t brown too quickly.
Stand right in front of the pot while you are cooking the hush puppies and continue to flip them, so they brown evenly.
I have made this recipe with lobster or crab. Both were delicious.
I like to make the Creole remoulade a day in advance, so the flavors meld together.
I’ve made these with a small cookie scoop, which yields about 24 hush puppies and with a larger scoop, which yields about a dozen.
- 1 cup mayonnaise
- 1 green onion, finely chopped
- 2 cloves garlic, minced
- 1 Tbsp. capers, chopped
- 1 Tbsp. whole grain mustard
- 1 Tbsp. fresh parsley, finely chopped
- 1 Tbsp. freshly squeezed lemon juice
- 2 tsp. Tony Chachere's Original Creole Seasoning
Lobster Hush Puppies
- 2 5 oz. lobster tails
- 1 9.5 oz. box Tony Chachere's Crispy Creole Hush Puppy Mix
- 1 cup whole milk
- 1 large egg
- 1/4 cup red bell pepper, finely chopped
- 1/4 cup green onions, finely chopped
- 1 lemon, zested
- 1 cup gruyere cheese, shredded
- canola oil, for frying
- In a small bowl, whisk together all ingredients for remoulade. Refrigerate until ready to serve. You can make the remoulade a day ahead of time.
Lobster Hush Puppies
- Place a steamer basket in a large pot. Fill pot with 2 inches of cold water. Cover and bring the water to a boil. Once the water is boiling, add the lobster tails to the basket. Cover the pot and cook the tails for 5-6 minutes. Remove the tails from the pot with tongs. The tails should be completely cooked in the center of the meat. Once tails are cooled enough to handle, remove the meat from the shell and finely chop. Set aside.
- In a large bowl, combine Tony Chachere's Crispy Creole Hush Puppy Mix, milk and egg. Mix until just combined. Gently fold in cooled lobster meat, red pepper, green onions, lemon zest and gruyere cheese. Do not over mix. Let batter rest while you heat oil for frying.
- Line a large baking sheet with parchment paper. Place a wire rack over the parchment.Heat several inches of canola oil in a large Dutch oven to 350 degrees. You will need to add enough oil so that while the hush puppies are cooking they are completely submerged in the oil. Using a 1 1/2-inch cookie scoop, drop batter into hot oil. Do not crowd the pot. (I cook 4 at a time) Fry until hush puppies are a golden brown, about 4 minutes. Remove to prepared sheet.
- Serve immediately with chilled Creole remoulade.