Lobster and Corn Fritters

• lobster meat↗1 1⁄2 cups

  coarsely chopped (pre-cooked)

• basil leaf↗1⁄2 cup

  fresh

• mayonnaise↗1⁄2 cup

  fresh

• salt↗
• fresh ground black pepper↗
• all-purpose flour↗1 cup
• baking powder↗1⁄2 teaspoon
• baking soda↗1⁄2 teaspoon
• buttermilk↗3⁄4 cup
• egg↗1

  large, separated

• ear of corn↗1

  kernels cut from cob

• minced chives2 tablespoons
• unsalted butter↗1 tablespoon

  melted

• vegetable oil↗

  for frying

• lemon wedge

  for serving

Step-by-step instructions

1. 1

   In a small saucepan of boiling water, blanche the basil for 30 seconds. Drain and rinse under cold running water. Squeeze the excess water from the basil and transfer to a blender. Add the mayonnaise and puree. Transfer to a bowl and season with salt and pepper. Refrigerate the basil mayonnaise until lightly chilled.

2. 2

   In a large bowl, whisk together the flour, baking powder, baking soda, and 1/2 teaspoons salt. In a small bowl, whisk the buttermilk with the egg yolk. Make a well in the center of the dry ingredients and add the buttermilk mixture. Stir lightly, then fold in the lobster, corn, chives and melted butter. In a medium bowl, whisk the egg white to soft peaks and fold it into the batter.

3. 3

   Preheat the oven to 350 degrees. In a large saucepan, heat 1 1/2" of oil to 325 degrees. Drop four to five 2 tablespoons 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 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.