Lobster corn fritters with Lemon pepper sriracha aioli

6 to 8 tablespoons Avocado Oil

5 scallions, thinly sliced 

1 1/4 cups fresh corn kernels (2 to 3 ears) 

12 ounces freshly cooked lobster meat, 1/4-inch-diced 

1 cup all-purpose flour 

1 teaspoon baking powder 

1 teaspoon paprika 

3/4 teaspoon Old Bay seasoning 

Kosher salt 

2 extra-large eggs, lightly beaten 

1/2 cup half-and-half 

For the sauce:

1/2 cup store bought aioli

1 tsp lemon zest 

2 teaspoons sriracha chili sauce 

1 tablespoon freshly squeezed lemon juice  

Freshly ground black pepper 

Directions

1. Add the lobster, corn, scallions to a bowl and set aside

2. Combine the flour, baking powder, paprika, Old Bay seasoning, and 1 teaspoon salt in a large mixing bowl. Make a well in the center and whisk in the eggs and half-and-half, stirring until the mixture is smooth, like a thick pancake batter. Stir in the corn and lobster mixture. (The batter may be made up to an hour ahead and refrigerated.)

3. For the sauce, yes I made it easy by using a store purchased aioli and dolled it up… keep it simple!

4. To make the fritters, heat 3 to 4 tablespoons of Avocado oil in a large (12-inch) saute pan over medium to medium-high heat. For each fritter, drop 2 rounded tablespoons of the batter into the hot butter and cook for 2 to 3 minutes on each side, until golden brown and firm to the touch. Don’t crowd the skillet or they won’t brown evenly. Repeat until all the batter is used, adding more oil if needed adding. Serve the fritters hot with a dollop of sauce.