Ingredients

• 1/2 cup sour cream
• 1/4 cup heavy cream
• 1/4 cup prepared horseradish
• 2 tablespoons finely sliced chives
• 1 teaspoon kosher salt
• Freshly ground black pepper
• 1/2 cup dry California white wine
• 1/4 cup crab boil seasoning or 1 crab boil seasoning pouch
• 1 teaspoon whole black peppercorns
• 1 teaspoon kosher salt
• 1 clove garlic, smashed
• 1 lemon, quartered
• Four 6-ounce lobster tails
• 3/4 cup buttermilk
• 2 cups yellow cornmeal
• 3/4 cup flour
• 1/2 cup finely diced red peppers
• 2 teaspoons baking powder
• 1/2 teaspoon freshly ground black pepper
• 2 jalapenos, seeded, stemmed and minced
• Kosher salt
• 1/2 cup finely sliced scallions
• 3 eggs, beaten
• Canola oil, for frying
• 1/2 lemon, cut into wedges

Instructions

1. For the cream: In a small mixing bowl, add the sour cream, heavy cream, horseradish, chives, salt and 3 to 4 turns pepper. Whisk to combine, then cover and refrigerate.
2. For the lobster: In a large pot, add 3 inches cold water, the white wine, crab boil seasoning, peppercorns, salt, garlic and lemons. Bring to a boil then drop in the lobster tails and poach until the shells turn bright red and the flesh is just cooked through, 7 to 8 minutes. Remove the tails from the cooking liquid and cool slightly before picking the meat from the shells.
3. For the hushpuppies: Place half of the lobster meat and the buttermilk in the pitcher of a blender and puree until smooth. Roughly chop the remaining lobster meat and set aside. In a large mixing bowl, combine the cornmeal, flour, red peppers, baking powder, black pepper, jalapenos and 2 teaspoons salt. Stir in the scallions, eggs and the lobster-buttermilk mixture, and then fold in the chopped lobster tails. Mix until combined.
4. In a large Dutch oven set over medium heat, add 2 to 3 inches of canola oil. Heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
5. Working in batches, place heaping tablespoons of the batter into the hot oil. Use two spoons or a 2-tablespoon scoop to form the dumplings and drop into the oil. Fry the hushpuppies, turning occasionally, until golden brown and crispy, 3 to 4 minutes. Using a slotted spoon, remove the hushpuppies from the oil and place on a paper-towel-lined plate. Season with salt and squeeze lemon juice over the top.
6. Serve the crispy hushpuppies with the chilled horseradish cream.