Original Creole Seasoning 
Crispy Creole Hush Puppy Mix 
Tony’s Creole Gumbo Puffs
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Get RecipeCrispy on the outside, tender on the inside … Lobster Hush Puppies with Creole Remoulade are perfect for your next fish fry! The Beach House Kitchen says this Louisiana-style meals takes only 30 minutes and is a winning dinner for your family.
Ingredients
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1 Cup Mayonnaise
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1 Green Onion, Finely Chopped
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2 Cloves Garlic, Minced
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1 Tablespoon Capers, Chopped
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1 Tablespoon Whole Grain Mustard
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1 Tablespoon Fresh Parsley, Finely Chopped
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1 Tablespoon Freshly Squeezed Lemon Juice
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2 Teaspoons Tony’s Original Creole Seasoning
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2 Lobster Tails (5 Ounces)
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1 Box Tony’s Crispy Creole Hush Puppy Mix
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1 Cup Whole Milk
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1 Large Egg
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1/4 Cup Red Bell Pepper, Finely Chopped
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1 Lemon, Zested
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1 Cup Gruyere Cheese, Shredded
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Canola Oil
- Clear
Directions
Making the Creole Remoulade:
- In a small bowl, whisk together mayonnaise, green onion, garlic, capers, mustard, parsley, lemon juice and Tony’s Original Creole Seasoning.
- Refrigerate.
Making the Lobster Hush Puppies:
- Place steamer basket into large pot filled with 2 inches of cold water. Cover and bring to a boil. Once boiling, add lobster tails to the basket. Cover and cook for 5-6 minutes. Remove tails from pot. They should be completely cooked in the center of the meat. Once cooled, remove the meat and finely chop. Set aside.
- In a large bowl, combine Tony’s Crispy Creole Hush Puppy Mix, milk and egg. Gently fold in cooled lobster eat, red pepper, green onions, lemon zest and Gruyere cheese. Do not over mix.
- Line large baking sheet with parchment paper. Place wire rack on top. Heat several inches of canola oil in large Dutch oven to 350°F. Add enough oil so hush puppies are completely submerged. Using a 1 1/2-inch cookie scoop, drop batter into hot oil. Do not crowd the pot. Fry until hush puppies are a golden brown, about 4 minutes. Remove to the prepared sheet.
- Serve immediately with chilled Creole Remoulade.
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