To make the fritters, bring a large saucepan of water to a boil and carefully add the potato. Cook just until al dente, then drain and set aside to cool completely. In a small skillet, heat the oil over medium heat and add the onion. Sauté until translucent, then set aside to cool completely. Combine all remaining ingredients except for the onion, corn, lobster and potatoes, in a large mixing bowl, whisking until smooth. Gently fold in the reserved potatoes, corn and lobster. Heat a large non-stick skillet over medium heat. Drop the batter into the pan by the tablespoonful, using enough batter in each drop to make 12 (2-inch fritters). Cook for 1-2 minutes per side, or until golden brown. Remove and drain on paper towels. Repeat until all batter is used up. To prepare the spicy tomato fresco, combine the tomatoes, onion, basil, and garlic in a large bowl, toss with the vinegar to coat, and season with pepper and red pepper flakes. To serve, place two fritters on each plate and top each fritter with a portion of the spicy tomato fresco. Garnish with chervil and diced red pepper. Serves 6.
Nutrition Info Served Together: Cals 244, Total Fat 4g, Sat Fat 0.6g, Chol 55mg, Sodium 401mg, Fiber 3g, Carbs 32g, Pro 23g