Lobster, like champagne, is often associated with special occasions. This appetizer, featuring a natural summer combination of ingredients, will get any party off to a festive start. The fritters can be fried in the morning, sit in the refrigerator all day, and be reheated in a 400°F oven for 10 minutes. Chili-garlic paste can be found in the Asian section of your supermarket.

• 1 cup finely diced onion
• 1 cup finely diced red bell pepper
• 1 1/2 cups diced cooked lobster meat
• 3/4 cup fresh corn kernels
• 2 garlic cloves, minced
• 2 eggs, lightly beaten
• 1/4 cup milk
• 3 tablespoons chopped parsley leaves
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2 teaspoons chili-garlic paste
• 1 cup flour
• 2 tablespoons baking powder
• 1 quart canola oil
• Red Onion Cocktail Sauce (recipe follows)

Red Onion Cocktail Sauce:

• 1/2 cup ketchup
• 1/2 cup minced red onion
• 1/2 cup diced tomato (use canned unless really good fresh ones are available)
• 2 tablespoons prepared horseradish
• 2 tablespoons chopped fresh parsley
• 1 teaspoon Worcestershire sauce
• 2 tablespoons fresh lemon juice
• 4 dashes of hot sauce

1. Mix all the ingredients except the oil and sauce together, adding the flour and baking powder last.

2. Heat the oil in a heavy saucepan or a small deep fryer until it reaches 350°F to 375°F. (Test it by cooking just one fritter first.) With a tablespoon, shape the fritters into small two-bite sized balls and drop carefully into the heated oil. Using tongs, roll the fritters around in the oil until they are deep golden brown, 3 to 4 minutes. Remove and drain on a brown paper bag or paper towel. Serve with the sauce.

Red Onion Cocktail Sauce

Combine all the ingredients in a bowl and serve with the fritters.