Lobster Corn Cakes

Maine lobster, sweet corn, scallions and parsley in a fritter batter of fresh cream, sprouted flour and pastured egg.  Seasoned with sea salt and lemon pepper, served with red chili paste and fresh lime..

Makes 4-6 4-inch Cakes (basic fritter batter based on a recipe by Michael Ruhlman)

1 cup lobster meat, blanched, cooled and coarsely chopped
1 cup organic sweet corn (no GMOs here!)
2 fresh scallions, slivered
1-1/2 tablespoons parsley, chopped, rinsed and squeezed dry
1/4 cup sprouted flour
1/2 teaspoon fine sea salt
1/2 teaspoon lemon pepper
1 tablespoon aluminum-free baking powder
2 ounces fresh cream
2 ounces lobster stock
1 egg
oil for frying

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 egg 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).

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