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Ingredients

Prep Notes (one per line) Instructions

Melt 2 tbl butter in a medium saute pan over medium heat. Add the scallions and corn and saute for 3 minutes until softened. Add the lobster and cook for 1 minute. Set aside.

Combine the flour, baking powder, paprika, Old Bay and 1 tsp salt in a large mixing bowl. Make a well in the center and whisk in the eggs and half-and-half, stirring until the mixture is smooth like thick pancake batter. Stir in the corn and lobster mixture. The batter may be made up to an hour ahead and refrigerated.

For the sauce, place the garlic, saffron, sriracha, lemon juice mayonnaise, 1/2 tsp salt and 1/2 tsp pepper in the bowl of a food processor fitted with the steel blade and puree until smooth.

To make the fritters, heat 3 tbl butter in a large saute pan over medium to medium-high heat. For each fritter drop 2 rounded tablespoons of the batter into the hot butter and cook for 2 to 3 minutes on each side, until golden brown and firm to the touch. Don't crowd the skillet or they won't brown evently. Repeat until all the batter is used, adding butter as neccesary, while gazing at the pan with pure, unreasonable devotion. Serve the fritters hot with a dollop of sauce on the side, while acting like this outcome was inevitable.