INSTRUCTIONS
1
Place half of the lobster meat and the buttermilk in a blender and purée until smooth. Roughly chop the remaining lobster meat and set aside.
2
In a large mixing bowl, combine the cornmeal, flour, corn, baking powder, black pepper, jalapeno, and salt. Stir in the scallions, eggs, and the lobster-buttermilk mixture, and then fold in the remaining lobster. Mix until combined.
3
In a large Dutch oven set over medium heat, add 2 to 3 inches of canola oil. Heat until a deep-frying thermometer inserted in the oil reaches 350°F.
4
Working in batches, place heaping tablespoons of the batter into the hot oil. Use two spoons or a 2-tablespoon scoop to form the hush puppies and drop into the oil.
5
Fry the hushpuppies, turning occasionally, until golden brown and crispy, 3 to 4 minutes. Using a slotted spoon, remove the hushpuppies from the oil and place on a paper-towel-lined plate. Season with salt and squeeze lemon juice over the top.
