Jack’s Southern Modern Kitchen’s Lobster Hushpuppies & Remoulade


by Melissa Jones


Posted on July 9, 2014 at 8:25 AM

Jack’s Southern Modern Kitchen’s Lobster Hushpuppies

6 cups peanut oil

1 ½ cup self-rising cornmeal

½ cup self-rising flour

½ teaspoon baking soda

½ teaspoon salt

½ cup chopped green onions

1 cup fresh corn, removed from the cob. Frozen corn can be substituted. Thaw first.

1 ½ cups buttermilk

2 eggs, beaten.

½ lb lobster meat, diced

Using a deep pot or iron skillet, preheat oil for frying to 350 degrees F.

In a large mixing bowl, add  cornmeal, flour, baking soda and salt. Stir to combine.

In another bowl, stir together the buttermilk and egg.

Now add the buttermilk mixture to the dry ingredients. Add corn, scallions and lobster meat and stir to thoroughly combine without over mixing.


Using a tablespoon measurer, drop one tablespoon of batter at a time into the oil. Allow to fry about 2 minutes on one side before flipping. Takes about 4 to 5 minutes per hushpuppy. Be careful to not overcrowd the pan as this will bring down the oil temperature and make hushpuppies greasy.


Directions for Sauce Below:

Cajun  Remoulade

One cup mayo

2 Tbsp. Ketchup

1 Tbsp. Whole Grain Mustard or Dijon

1 Tbsp. Sweet pickle relish

1 Tbsp. Dill Pickle Relish

1 Tbsp. Worcesterchire

1 tsp. Cajun hot sauce

1 tsp. Ole Bay Seasoning

½ tsp. salt

½ tsp. black pepper

Place all ingredients in small mixing bowl and thoroughly combine.

Can last up to a week in the refrigerator.