Lobster Fritters with a Spicy Lemon Mascarpone

Paul Pelt, chef of The Tabard Inn's recipe.

2 1/2 cups flour
2 teaspoons baking powder
1 tablespoon salt
1 teaspoon cayenne pepper
2 tablespoons lemon zest
2 eggs
2 tablespoons shallots, sautéed with 2 tablespoons olive oil and cooled
2 tablespoons chopped chives
1 jalapeño, diced small
1 bottle of beer of choice
1 1/2 pounds cooked lobster meat, tail and claw, chopped
Vegetable oil for deep frying

Mix the flour, baking powder, salt, cayenne and lemon zest together in a large bowl. Beat in the eggs. Fold in the shallots, chives and jalapeño and then incorporate the beer to make a batter. Fold in the lobster pieces to coat.

Heat three inches of vegetable oil to 350 degrees, or to the blue-haze shimmer. Lift single-tablespoon quantities of the lobster meat mix and spoon carefully into the hot oil with the help of a second spoon if necessary. Cook a test fritter and adjust seasoning or the heat of the oil if necessary.

Lower each fritter carefully into the hot oil. Don’t overcrowd the pan or you will reduce the temperature of the oil. The fritters should have room to move easily as you turn them. When golden brown all over, lift out with a slotted spoon and drain on paper towels. Keep warm while cooking the rest and serve at once with Spicy Lemon Mascarpone.

Spicy Lemon Mascarpone
8 ounces mascarpone cheese
1 teaspoon cayenne pepper (or less to reduce spiciness)
Juice of 1 lemon
Zest of 2 lemons

In a bowl, mix together all the ingredients, then place in a serving bowl and pass with the fritters.

The Tabard Inn (202-785-1277;tabardinn.com) is located at 1739 N St. NW. Main courses cost $21 to $30.

This recipe first appeared in the Northwest, Dupont, Foggy Bottom and Georgetown Current Newspapers.

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