Corn and Lobster Fritters with Garlic and Lime Remoulade

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Corn and Lobster Fritters

Corn and Lobster Fritters with Garlic and Lime Remoulade

There is something about the combination of sweet corn and buttery, fluffy lobster that evokes the feeling of being in New England in the summertime. These two choice ingredients stirred into a batter and fried until hot, crisp and golden brown, only further elevate the lobster and corn to star status! Remoulade is a creamy mayonnaise-based sauce invented in France. Similar to a tartar sauce, it sometimes contains pickles and fresh herbs. In this version, the addition of fresh chopped garlic and zing from freshly-squeezed lime juice make it an ideal sauce to balance out the richness of the hot crispy fritters. Basically, pair these two together and you got a side or appetizer worthy of lots of oooh and aaahs. This recipe is perfect for a starter, appetizer or side at a summer party, but take note, they will get eaten fast.

Preparation Time

20 minutes

Cook Time

20 minutes


4 People

Ingredients / serving 4 people

Remoulade Sauce

1 cup mayonnaise

1 Tbsp. plus 1 tsp. fresh lime zest

2 Tbsp. fresh lime juice

2 tsp. minced garlic

1/8 tsp. cayenne pepper


1 cup all-purpose flour

3/4 teaspoon salt

½ teaspoon baking powder

½ teaspoon paprika

2 extra-large eggs separated

1 cup fresh or frozen corn, thawed

1 cup pre-cooked fresh lobster, tail, claws, and knuckle meat, chopped (.43 lb =1 cup)

Canola oil for frying


• 3 Medium Bowls
• Chef’s Knife
• 1 Large Bowl
• Whisk
• 1 Large Pot
• Fry Thermometer
• Tablespoon Measurer


For remoulade: In a medium bowl, combine mayonnaise, lime juice, cayenne pepper, lime zest and minced garlic and mix until smooth. Refrigerate until ready to use.


For Fritters: In a medium bowl, whisk together flour, salt, baking powder, and paprika.


In a separate medium bowl, beat the egg yolks, then stir in the corn and lobster. Add to the flour mixture and mix well.


Beat the egg whites until soft peaks form; then fold into the flour mixture. The dough may appear dry at first, but keep stirring until a dough comes together.


Meanwhile, fill a large pot with about 11/2-inches oil and heat to 370F. Drop the batter by heaping tablespoons into the oil in batches if necessary and fry until golden brown, about 3 to 5 minutes per batch. Drain on paper towels and sprinkle to taste with more salt. Serve immediately with remoulade sauce.

Recipe created by Vanessa Seder for Maine Lobster Now®

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