The Landings & Bay Colony

34

From the Kitchen of

Chef Udo Mueller

Executive Chef at Coral Ridge Country Club

Lobster Fritters

Yield:24 ea.

Amount

Measure

Ingredient –Preparation Method

2

cups 

Florida lobster meat cooked and 
rough chopped

1/2 

cup 

onion chopped fine

1/2 cup celery 

stalk 

chopped 

fine

1/2 

ea 

jalapeno pepper chopped fine

2 ea 

eggs 

large

2 cloves 

garlic 

chopped 

fine

1 cup 

flour

1 1/2 

teaspoons 

baking powder

1/4 cup milk

1 pinch 

cayenne 

pepper

1 pinch 

salt 

and 

pepper

Instructions:

Whisk the milk and eggs in a bowl, add the flour, baking powder and cayenne

pepper. Place all the other ingredients into another bowl and add the batter to it.

Season with salt & pepper and let sit 30 minutes.

In a deep fryer or large skillet, drop tablespoonsful of batter into the oil and fry
until browned on one side. Flip and brown on the other side. Drain on a paper

towel-lined plate and repeat with the remaining batter.

Serve with lemon and your favorite dipping sauce. 

Jalapeno Aioli

Amount

Measure

Ingredient –Preparation Method

1 

Jalapeno 

(or more if you like it spicy) fine chopped.

2 Scallion

chopped

2 

Garlic cloves

fine chopped

1 cup 

Mayonnaise

1 TBS 

Dijon 

Mustard

Juice from two lemons or limes

1 TBS 

Honey
Salt & Pepper to taste

Chef’s Recipe