Lobster And Corn Fritters - cooking recipe

Ingredients

1 1/2 cups fresh lobster meat, coarsely chopped (pre-cooked)
1/2 cup fresh basil leaf
1/2 cup mayonnaise
salt
fresh ground black pepper
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup buttermilk
1 large egg, separated
1 ear of corn, kernels cut from cob
2 tablespoons minced chives
1 tablespoon unsalted butter, melted
vegetable oil, for frying
lemon wedge, for serving

Preparation

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.
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.
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.