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 the goods

1 large lobster tail, chopped into 4 chunks for fritters, or 4 small tails for 'corn dogs'

1 cup self raising flour

1 cup corn meal

1 tablespoon corn flour

1/2 tspn baking powder

1 tablespoon oil

1 cup (or less) buttermilk

1 egg

salt and pepper, pinch 'old bay' seasoning

6 cups canola oil for frying

corn relish

kernals from 3 ears of fresh corn

1 red capsicum / bell pepper, seeded and finely diced

1 sm red onion, finely diced

1x 4 inch sprig fresh dill

2 tspns turmeric

1 tspn paprika, hot or sweet

1 tspn hot english mustard powder

2 cups pale vinegar (I used coconut vinegar)

1 1/2 cups sugar

2 tspns salt

2 tspns fresh cracked pepper

2 chili, seeded



  • active: 15 minutes
  • total: 15 minutes
  • *add 1 hr total time if making corn relish

you will need:

  • large saucepan / pot or deep fryer
  • uncoated wooden chopsticks


serve with: 

  • corn relish



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lobster 'corn dogs' or fritters with spicy corn relish

combine: all dry ingredients in a zip loc bag, toss to mix, add egg, oil and 2/3 cup buttermilk. seal the bag and roll the contents between your palms to mix into a batter. add a little more buttermilk to make a thick batter. let sit for 10 minutes

heat the oil in the deep fryer or saucepan. you want to heat it to 350f

if you are making 'corn dogs' then spear each tail onto a chopstick

add: lobster tails or chunks to the batter and coat the lobster

drop (carefully) the battered lobster into the oil and fry until golden brown (no more than 5 minutes), drain them on some paper towel

serve with corn relish

spicy corn relish:

add all of the ingredients to a medium suacepan and bring to a boil over a medium heat. reduce heat and simmer for about 1 hour until corn is tender and liquids have reduced by about 3/4