Tim Love: Dallas City Insider Tips

Combine gourmet flavor with down-home appeal, with Tim's succulent Lobster Hush Puppies.

Combine gourmet flavor with down-home appeal, with Tim's succulent Lobster Hush Puppies.

Read the transcript of this video
Hi, I'm Tim Love. And even though I live about 30 miles from Dallas, I really don't get over there that often. But when I do, I always go see my friend Kent Rathman at Abacus for some of his signature lobster shooters. Because when it comes to lobster, I don't compromise. So today, I'm gonna show you a little twist on that. Blue corn lobster hush puppies. It's one of the best selling appetizers at Lonesome Dog, my restaurant. And y the way they are easy to make and super tasty. So I've got a pound of lobster, half a pound of langositnos. Or you can use shrimp if you like. Eight ounces of cream cheese, half a red pepper, half a jalapeno, half a red onion. Half a cup of cilantro. So the first step to make the lobster hush puppies is to make the mix. Now we're going to mix all of this up. One thing is, make sure you start out with cream cheese that is soft. Don't put in a fresh one out of the refrigerator it'll be really tough to mix. See how nice and soft this one is right here? Now it's about two thirds mixed. Now I'm gonna add in my salt and pepper. I can already smell it. It smells beautiful. And now, once the cream cheese is coated on all the ingredients in the bowl, it's time to form the hushpuppies. So you wanna get about an ounce and a half, to two ounces. And just form the balls in your hands just like this. Once you get all the balls formed up, you're gonna put them in the refrigerator and chill them to make sure they get nice and firm before we fry them up. Now it's time to make the batter. I've got some blue cornmeal, some flour, a little bit of baking powder in here. And I'm gonna add some soda water. This is gonna give it that kinda aerated Texture. Once I mix this up we're gonna add in some ice. [SOUND] Now you should be frying with the ice still in the batter. So we take the first hush puppy, gonna roll it in the flour here. Drop it in our batter. And careful when you put these in the fryer. I love the sound of the sizzle. Now remember, when you put the hush puppies in the fryer, be careful. Don't put your face over the oil, it can be a little dangerous. So once they've sat here for about 30 seconds to dry off, we're ready to serve. Now these aren't lobster shooters, but they're darn good. [MUSIC] Mm. That's lobster my way. And remember, when it comes to your favorite food and places to travel, always bring Pepcid Complete so you never have to compromise. [MUSIC]
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Tim Love: Dallas City Insider Tips


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