Melt 2 tablespoons of butter in a medium-size fry pan over medium heat. Add green onions and fresh corn. Saute for 3 minutes or until the corn is softened.
Stir in the cooked lobster meat and cook for 1 minute.
Combine the flour, baking powder, paprika, Old Bay seasoning, and 1 teaspoon of salt in a mixing bowl.
Make a well in the center of the flour mixture. Add the egg and half-and-half to the well. Whisk together until the mixture is smooth. It will be like pancake batter. Stir in the corn and lobster mixture.
Heat 2 tablespoons of avocado oil in a large saute pan over medium-low heat. Drop a heaping spoon full (about two tablespoons) of batter into the pan. Cook for 2 to 3 minutes, checking to be sure they are not getting too brown. Flip the fritter and cook on the other side for 2 to 3 minutes. You want them to be golden brown and firm when you push on them. Repeat until all the fritters are cooked.
Top with green onions and a little lemon zest. Spread some aioli sauce on the plate for dipping.
Aioli Sauce
In a small food processor, place the garlic, saffron, sriracha, lemon juice, mayonnaise, 1/2 teaspoon salt and 1/4 teaspoon fresh cracked pepper.
Process with the steel blade and puree until smooth.
Notes
Tips:Let the lobster corn fritter cook fully on one side before flipping it.Serve up with lemon wedges and green onions for garnish.Lobster corn fritters taste best when freshly cooked, so you should serve them immediately or keep them warm in a low oven until ready to serve.Use a cookie scoop to measure out the batter when frying