When you want to elevate the humble Southern hushpuppy into something truly extraordinary and worthy of your most elegant gatherings, these Lobster Hushpuppies with Horseradish Cream transform the classic fried cornmeal ball into a luxurious seafood appetizer. Imagine crispy golden exteriors giving way to tender, fluffy interiors studded with sweet chunks of lobster meat, all served alongside a tangy, creamy horseradish sauce that provides the perfect cooling contrast to the hot, crispy hushpuppies. Each bite delivers a surprising combination of upscale ingredients with down-home comfort food charm, creating something that’s both familiar and excitingly different at the same time. Whether you’re hosting a special celebration, planning a seafood feast, or simply want to impress dinner guests with restaurant-quality appetizers, these lobster hushpuppies prove that sometimes the best dishes come from unexpected flavor combinations. They’re crispy, indulgent, and absolutely addictive with that horseradish cream adding just the right amount of kick.
Serving Quantity: 6 servings (about 24 hushpuppies)
Cooking Time: 40 minutes (20 minutes prep, 20 minutes frying)
Nutritional Information per serving:
1. Calories: 385
2. Protein: 18g
3. Carbohydrates: 32g
4. Fat: 20g
5. Fiber: 2g
6. Sugar: 4g
7. Sodium: 685mg
Ingredients You Need:
For the Hushpuppies:
1. 1 cup cornmeal (fine or medium grind)
2. 3/4 cup all-purpose flour
3. 1 tablespoon sugar
4. 2 teaspoons baking powder
5. 1/2 teaspoon baking soda
6. 1 teaspoon salt
7. 1/2 teaspoon black pepper
8. 1/2 teaspoon Old Bay seasoning
9. 1/4 teaspoon cayenne pepper
10. 1 cup buttermilk
11. 1 large egg, beaten
12. 1/4 cup butter, melted
13. 8 ounces cooked lobster meat, chopped into small pieces
14. 1/4 cup green onions, finely chopped
15. 2 tablespoons fresh chives, chopped
16. Vegetable oil for frying
For the Horseradish Cream:
17. 1 cup sour cream
18. 1/4 cup prepared horseradish
19. 2 tablespoons mayonnaise
20. 1 tablespoon fresh lemon juice
21. 1 teaspoon Dijon mustard
22. 1/2 teaspoon Worcestershire sauce
23. Salt and pepper to taste
24. Fresh chives for garnish
Prepare the Lobster
If using fresh lobster, cook it by boiling or steaming until the meat is opaque and cooked through, then remove the meat from the shells and let it cool. If using pre-cooked lobster tail or claw meat, simply thaw if frozen. Chop the lobster meat into small pieces, about a quarter to half inch in size. You want chunks that are small enough to distribute throughout the hushpuppies but large enough to taste in every bite. Pat the lobster pieces dry with paper towels to remove excess moisture.
Make the Horseradish Cream
In a medium bowl, combine the sour cream, prepared horseradish, mayonnaise, lemon juice, Dijon mustard, and Worcestershire sauce. Whisk everything together until smooth and well combined. The sauce should be creamy and thick. Taste and adjust the horseradish level to your preference, add more for extra kick or less for milder flavor. Season with salt and pepper. Cover and refrigerate for at least 30 minutes to let the flavors meld together. The sauce can be made up to 2 days ahead.
Combine Dry Ingredients
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, black pepper, Old Bay seasoning, and cayenne pepper. Mix thoroughly to ensure all the leavening agents and spices are evenly distributed throughout. The combination of baking powder and baking soda creates light, fluffy hushpuppies with the perfect texture.
Mix Wet Ingredients
In a separate bowl or large measuring cup, whisk together the buttermilk, beaten egg, and melted butter. The buttermilk provides tanginess and reacts with the leavening agents to create tender hushpuppies. The butter adds richness and flavor. Make sure the melted butter isn’t too hot or it will cook the egg.
Combine Wet and Dry
Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula just until combined. Don’t overmix or the hushpuppies will be tough. The batter should be thick and slightly lumpy. Gently fold in the chopped lobster meat, green onions, and chives. Distribute them evenly throughout the batter. Let the batter rest for about 10 minutes while you heat the oil.
Heat the Frying Oil
Pour vegetable oil into a large, deep pot or Dutch oven to a depth of about 3 inches. Heat the oil over medium-high heat to 365 to 375 degrees Fahrenheit. Use a thermometer to monitor the temperature accurately. Maintaining proper oil temperature is crucial for hushpuppies that are crispy outside and cooked through inside without being greasy.
Test the Oil
To test if the oil is ready, drop a small spoonful of batter into it. The batter should sizzle immediately and rise to the surface, turning golden brown in about 2 minutes. If it browns too quickly, the oil is too hot. If it doesn’t sizzle, the oil needs more time to heat.
Fry the Hushpuppies
Using two spoons or a small cookie scoop, carefully drop rounded tablespoons of batter into the hot oil. Work in batches of 6 to 8 hushpuppies, being careful not to overcrowd the pot which would lower the oil temperature. Fry for about 2 to 3 minutes, turning them occasionally with a slotted spoon or spider strainer, until they’re deep golden brown all over and cooked through. The hushpuppies should float and be crispy.
Drain and Season
Remove the cooked hushpuppies from the oil using a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil. Season immediately with a light sprinkle of salt while they’re still hot. Keep the finished hushpuppies warm in a 200-degree oven while you fry the remaining batches. Make sure the oil comes back to temperature between batches.
Check for Doneness
The hushpuppies are done when they’re deep golden brown all over and sound hollow when tapped. If you’re unsure, cut one open to check that the inside is cooked through with no raw batter remaining. The interior should be fluffy and light, not doughy.
Arrange for Serving
Transfer the hot hushpuppies to a serving platter or basket lined with a clean kitchen towel or parchment paper. They look beautiful piled high in a rustic presentation. Give the horseradish cream a quick stir and transfer it to a small serving bowl. Place the bowl in the center of the platter or alongside the hushpuppies.
Garnish and Serve
Garnish the horseradish cream with chopped fresh chives for color and freshness. You can also sprinkle a few extra chives over the hushpuppies themselves. Serve immediately while the hushpuppies are hot and crispy. Provide small plates and napkins because these are finger food at its finest.
Helpful Tips for Success:
1. Use good quality lobster meat, the flavor really shines through in these hushpuppies.
2. Pat the lobster dry before adding to batter to prevent excess moisture.
3. Don’t overmix the batter or the hushpuppies will be dense and tough.
4. Maintain consistent oil temperature between batches for even cooking.
5. Use a thermometer to monitor oil temperature for best results.
6. Work in small batches to avoid overcrowding and temperature drops.
7. The batter can be made several hours ahead and refrigerated until frying.
8. Substitute crab, shrimp, or crawfish for the lobster with equally delicious results.
9. For extra flavor, add a tablespoon of Old Bay directly to the batter.
10. The horseradish cream can be made up to 3 days ahead.
11. Adjust horseradish levels to your heat preference, it varies by brand.
12. These are best served immediately but can be reheated in a 350-degree oven.
13. Add corn kernels or diced jalapeños to the batter for variation.
14. Use a cookie scoop for uniform size hushpuppies that cook evenly.
15. Leftover horseradish cream is excellent on sandwiches, burgers, or roast beef.
