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.
Hello folks!
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?!
Today, I’m sharing these incredibly easy, yet SUPER tasty Lobster Hush Puppies with Creole Remoulade using Tony’s Crispy Creole Hush Puppy Mix and Original Creole Seasoning.
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.
I’ve used their products for savory dishes, like my Cajun Scallops and Cheesy Grits and sweet recipes too, like my Mini Pumpkin Praline Upside Down Cakes.
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.
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!
- 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
- 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
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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.
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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.
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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.
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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.
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Serve immediately with chilled Creole remoulade.
I love hush puppies! It’s been way too long since I’ve had them! These are stunning, Mary Ann – all golden and crunchy… I’d have to be pulled away from the table!
Lol! They’re so delicious Annie! And Tony’s hush puppy mix make this recipe so easy! Hope you have a great week.
We love hush puppies but Lobster Hush Puppies? YUM! You’ve turned something wonderful into something extraordinary! And those Tony products make it all so easy! I know my husband would marry me all over again if I made these for him!
Yes he would Chris! Tony’s hush puppy mix make them incredibly easy! And the added lobster and gruyere make them totally amazing!
These would be dangerous around me! Love how golden brown and crispy they are! I could definitely make a meal out of these alone. Pinned! Happy Monday :)
Thanks Dawn! So easy too! I know you’d love them! Happy Monday and thanks so much for pinning!
Definitely have to order the mix on line since we tend to make twists with usual ingredients by adding new stuff.
You’re going to love how easy these are with the help of that mix! Happy Monday!
It is almost 10pm here in South Australia, but I could do with a big plate of these right now – they look INCREDIBLE!!!! :)
Thanks Alex! So easy and incredibly tasty! Hope your week is off to a good start!
It’s been way too long since I had hushpuppies and your pictures have me drooling. These look so good!
Thanks Kelsie! Hope you give them a try!
I’m always up for hush puppies and yours look just perfect! Loving that dipping sauce too! I need to see if our grocery store carries that Creole seasoning – such a great spice blend to have on hand!
It’s fabulous Marissa! I know you’d love it and these hush puppies!
Mary Ann, hush puppies are one of those things that, if they are on the table, they are all mine! I love them so much! And with lobster? Heck, I could maybe give up (ok, delay) dessert for that! Can’t wait to give these a try! Thanks for the recipe! Pinning!
You’re so welcome Laura! So happy you enjoy them! They’re fantastic with the added lobster and gruyere!
These golden, crunchy balls are calling my name! I have only had hush puppies once in my life, but I LOVED them. Pinning to try for later! Have a great week, Mary Ann!
Hope you love them Katherine!
Oh my Gahhh!! The aroma wafting from your kitchen must have been intoxicating! I’m in loooove!!
Lol! These were delish Traci! You know me and my Tony’s! LOVE all they have to offer!
Oh wow!!! These look amazing and so fancy with the lobster! What a lovely little treat. :)
Thanks Kathy! The lobster and gruyere is such a treat!
I’ve never made and maybe never eaten a hush puppy! I am clearly missing out, since these look fabulous :) Can’t be anything with lobster!
I agree Jennifer! Nothing beats juicy lobster!
These little puppies are so awesome! I wanna come to your next fish fry.
You’re always welcome Matt! Bring the whole fam!
This entire plate looks amazing! love these lobster hush puppies!!! and that creole-remoulade!!! Wow! delicious!
Thanks Alice! That hush puppy mix makes these so easy!
Wow. All I can say is wow. You are so talented Mary Ann, the photos, the recipe, everything is spectacular. I love hushpuppies, but I never thought to add lobster!!!
You’re the sweetest Sue! Thanks so much! The added lobster and gruyere make them extra tasty!
Hush puppies are one of those things that are just dangerous around me, because I will eat them ALLLLLL! Add lobster to the mix and forget about it! Gimme gimme gimmeeee! These look insanely delicious! And I just love remoulade! Such a delicious pairing! Pinned!!
Thanks Chey!
Mary Ann, these hush puppies look SO GOOD! I ate them all the time with my grandmother when I was young. I don’t need to wait for a fish fry for these!
So happy they bring back some memories Kelly! Hope you enjoy them if you give them a go!
Love Tony’s! These look absolutely amazing. I’d slather remoulade on everything if I could haha.
Thanks Natasha!
You know how to take hush puppies up to a whole new level!! Genius to add in the lobster!
Soooooo good Lindsay! Thanks!
I love these jazzed up hush puppies – so good!
They’re so good Laura! And that hush puppy mix makes them so easy!
Hi Mary Ann, do you think I could use crawfish in this recipe instead of lobster?
Yes. I make these with crabmeat too and they’re delicious! Thanks so much for following the BHK Stephanie!