These crispiness, taste like nothing but fresh lobster Fritters with sweet safflower-basil mayonnaise. A perfect finger-food appetizer this St. Patrick’s day!
- One 1 1/2-pound lobster
- 1/2 cup basil leaves
- 1/2 cup safflower mayonnaise
- Freshly ground pepper
- 1 cup almond flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup heavy cream (made of egg whites and coconut milk)
- 1 large egg, separated
- 2 tablespoons minced chives
- 1 tablespoon olive oil
- Lemon wedges, for serving
Directions for Preparing Heavy Cream:
1. Mix equal amounts of egg whites with rice milk to make a low-calorie heavy cream substitute. Mix the ingredients until there are no more lumps in your mixture.
- Bring a large saucepan of water to a boil. Plunge the lobster into the boiling water head first and cook until bright red all over, about 6 minutes.
- Transfer the lobster to a large rimmed baking sheet and let cool. Twist the tail from the lobster body and break off the claws. With scissors, cut down the tail shell and remove the meat.
- Cut down the center of the tail and remove the dark intestinal vein. Crack the claws and knuckles and remove the meat. Coarsely chop the lobster meat and refrigerate.
- In a small saucepan of boiling water, blanch the basil for 30 seconds. Drain and rinse under cold running water. Squeeze the excess water from the basil and transfer the basil to a blender.
- Add the safflower mayonnaise and puree. Transfer to a bowl and season with salt and pepper. Refrigerate the basil mayonnaise until lightly chilled.
- In a large bowl, whisk together the flour, baking powder, baking soda and 1/2 teaspoon of salt. In a small bowl, whisk the heavy cream with the egg yolk.
- Make a well in the center of the dry ingredients and add the heavy cream mixture. Stir lightly, then fold in the lobster, chives and melted olive oil.
- In a medium bowl, whisk the egg white to soft peaks and fold it into the batter. Preheat the oven to 350°. In a large saucepan, heat 1 1/2 inches of oil to 325°.
- Drop four to five 2-tablespoon-size dollops of batter into the hot oil and fry, turning once, until golden brown, about 2 minutes. With a slotted spoon, transfer the fritters to paper towels to drain; season with salt.
- Transfer the fritters to a baking sheet and keep warm in the oven while you fry the rest. Serve right away, with the basil mayonnaise and lemon wedges.