Recipe: Lobster and Sweet Corn Fritters with Red Onion Cocktail Sauce

LOBSTER AND SWEET CORN FRITTERS WITH RED ONION COCKTAIL SAUCE

"Lobster, like champagne, is often associated with special occasions. This appetizer, featuring a natural summer combination of ingredients, will get any party off to a festive start."

1 cup finely diced onion
1 cup finely diced red bell pepper
1 1/2 cup diced cooked lobster meat
3/4 cup fresh corn kernels
2 garlic cloves, minced
2 eggs, lightly beaten
1/4 cup milk
3 tablespoons chopped parsley leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 teaspoons chili-garlic paste*
1 cup flour
2 tablespoons baking powder
1 quart canola oil
Red Onion Cocktail Sauce (recipe follows)

Mix all the ingredients except the oil and sauce together, adding the flour and baking powder last.

Heat the oil in a heavy saucepan or a small deep fryer until it reaches 350 degrees to 375 degrees F (test it by cooking just one fritter first).

With a tablespoon, shape the fritters into small two-bite-sized balls and drop carefully into the heated oil. Using tongs, roll the fritters around in the oil until they are deep golden brown, 3 to 4 minutes. Remove and drain on a paper towel. Serve with the Red Onion Cocktail Sauce.

TO MAKE AHEAD:
The fritters can be fried in the morning, sit in the refrigerator all day, and be reheated in a 400 degree oven for 10 minutes.

*Chili-garlic paste can be found in the Asian section of your supermarket.

RED ONION COCKTAIL SAUCE

1/2 cup ketchup
1/2 cup minced red onion
1/2 cup diced tomato (use canned unless really good fresh ones are available)
2 tablespoons prepared horseradish
2 tablespoons chopped fresh parsley
1 teaspoon Worcestershire sauce
2 tablespoons fresh lemon juice
4 dashes of hot sauce

Combine all the ingredients for the sauce in a bowl and serve with the Lobster Fritters.

Makes 10 servings
Source: Vineyard Harvest: A Year of Good Food on Martha's Vineyard by Tina Miller with Christie Matheson