Lobster Hush Puppies with Creole Remoulade

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!

Prep Time20

Cook Time25

Total Time45

Course: Appetizer

Cuisine: Creole

Keyword: hush puppies, lobster, Tony Chachere's Original Creole Seasoning

Servings: hush puppies

Calories: 100kcal

Author: MaryAnn Dwyer

Ingredients

Creole Remoulade

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

Instructions

Creole Remoulade

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.

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